When you want something hearty, comforting, and easy to pull together, a ground turkey pot pie hits the spot. It’s lighter than traditional chicken or beef pot pie, packed with protein, but still rich and satisfying thanks to the creamy filling and buttery crust.
This recipe is perfect for weeknights or cozy weekends—it feels homey but doesn’t require hours in the kitchen. You’ll get that flaky top, creamy interior, and the kind of meal that makes you want seconds.
Tips for Cooking and Prepping
I’ll be honest, the secret to a great pot pie isn’t complicated. It’s all about building flavor in layers. Start by browning the ground turkey until it gets a little color—that’s where the flavor begins. Then, cook your vegetables in the same pan so they pick up all that goodness.
Don’t rush the sauce either. Let it thicken slightly before adding it to your pie crust; that’s what keeps the filling creamy instead of watery.
And don’t be afraid to season—salt, pepper, a bit of thyme, or even garlic powder goes a long way here.
As for the crust, you’ve got options. I love using puff pastry because it bakes up beautifully golden and crisp, but a homemade butter crust or even a store-bought refrigerated pie dough works perfectly fine if you’re short on time.
If you want to make things even easier, bake the filling in small ramekins and top each one with a square of pastry—individual pot pies always feel special.
What to Serve It With
Ground turkey pot pie is a complete meal on its own, but it pairs wonderfully with something fresh to balance out the richness.
A crisp green salad with a lemony vinaigrette works well, as does a side of steamed green beans or roasted carrots.
If you’re serving a crowd, add some mashed potatoes or buttery dinner rolls on the side. They’re perfect for scooping up any leftover filling.
Storage and Make-Ahead Tips
This is one of those recipes that actually tastes better the next day because the flavors meld together. You can assemble the pie a day ahead and store it, unbaked, in the refrigerator.
When ready to serve, just bake it straight from the fridge, adding 10–15 extra minutes to the cook time.
Leftovers will keep well in the fridge for up to 4 days. To reheat, place a slice in a 350°F (175°C) oven for about 10–15 minutes until heated through and the crust crisps up again.
You can also freeze it before or after baking. If freezing before baking, wrap it tightly in plastic wrap and foil, then bake directly from frozen; just add about 20 extra minutes to the baking time.
If it’s already baked, cool completely before freezing, then reheat covered in foil to prevent the crust from burning.
Recipe Variations and Substitutions
Ground turkey pot pie is flexible. You can adjust it to what you have on hand or your dietary needs.
For a vegetarian version, swap the turkey for lentils, mushrooms, or a plant-based ground alternative.
If you’re gluten-free, use gluten-free flour to thicken the sauce and a gluten-free crust or puff pastry.
Want to sneak in extra veggies? Go for it. Add diced zucchini, bell peppers, or spinach to the filling.
For a richer flavor, stir in a splash of cream or a bit of cream cheese before assembling; it gives the filling a velvety texture.
Frequently Asked Questions
Can I use store-bought pie crust?
Absolutely. Store-bought crusts or puff pastry sheets work wonderfully. Just make sure to thaw the pastry according to the package instructions before using.
Can I make this pot pie ahead of time?
Yes! Assemble the pie, cover it tightly, and refrigerate overnight. Bake it the next day — it saves time and still tastes fresh.
Can I freeze ground turkey pot pie?
Definitely! You can freeze it before or after baking. Wrap it tightly to prevent freezer burn and bake directly from frozen when ready to enjoy.
Can I make this dairy-free?
Yes, use plant-based butter and non-dairy milk to make the sauce. Unsweetened almond milk or oat milk works well.
How can I tell when the pot pie is done baking?
The crust should be golden brown, and the filling should be bubbling around the edges — that’s your sign it’s ready to serve.
Ground Turkey Pot Pie Recipe
Image credit: @thewoodenskillet
Ingredients
For the Filling
- 1 pound ground turkey
- 2 tablespoons butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and black pepper, to taste
For the Sauce
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup milk or cream
- ½ cup frozen peas
- 1 tablespoon chopped parsley (optional)
For the Crust
- 1 sheet puff pastry (thawed) or pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Cook the turkey. In a skillet over medium heat, cook the ground turkey until browned. Remove and set aside.
- Sauté the vegetables. In the same skillet, melt butter and add onion, carrots, and celery. Cook for 5 minutes until softened. Add garlic and thyme, and cook for another 30 seconds.
- Make the sauce. Sprinkle flour over the vegetables and stir for 1 minute. Gradually pour in chicken broth and milk, stirring constantly until the sauce thickens.
- Combine the filling. Add the cooked turkey, peas, and parsley. Stir until everything is well coated. Season with salt and pepper to taste.
- Assemble the pie. Pour the filling into a baking dish. Cover with puff pastry or pie crust, sealing the edges. Brush the top with beaten egg for a golden finish.
- Bake. Place in a preheated oven at 400°F (200°C) and bake for 30–35 minutes, until the crust is golden brown and crisp.
- Rest and serve. Let the pie cool for 10 minutes before slicing. Serve warm with salad or roasted veggies.
Featured image credit: @dinnerthendessert
