Name: Turkey Pot Pie with Flaky Crust Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup (125 g) all-purpose flour; ½ teaspoon table salt; 6 Tablespoons (85 g) very cold unsalted butter, cubed; ¼ cup (57 g) sour cream; 1 large egg, well-beaten (for brushing crust); 6 Tablespoons (85 g) unsalted butter; ½ cup (79 g) diced onion; 6 Tablespoons (47 g) all-purpose flour; 2 teaspoons chopped fresh rosemary (or ½ teaspoon dried rosemary); 1 teaspoon smoked paprika; 1 teaspoon table salt; 1 teaspoon ground black pepper; 2 cups (473 ml) chicken broth; ½ cup (118 ml) heavy cream; 1 ½ cups (315 g) sweet potatoes, peeled and diced into pieces smaller than 1 inch; 1 cup (215 g) russet potatoes, peeled and diced into pieces smaller than 1 inch; ½ cup chopped carrots (about 2 carrots); 3 cups (445 g) shredded turkey; 1 cup (140 g) frozen sweet corn; 1 cup (110 g) frozen green beans

There’s something irresistibly comforting about a golden, buttery crust hugging a rich, cozy filling—this Turkey Pot Pie with Flaky Crust Recipe is exactly that. It’s one of those dishes that warms the soul and brings a bit of homemade love to your table.

A golden-brown pie crust with a slightly uneven, crimped edge covers a cast iron skillet, with a section cut out to reveal the filling inside. The filling has three layers: the bottom layer shows chunks of white chicken meat, the middle layer has bright orange carrot pieces mixed with yellow corn kernels, and the top layer is a creamy, light-colored sauce that coats all ingredients. The crust on top is flaky with some browned spots, and there is a silver spoon resting on the side, partially inside the filling. In the background, there is a white bowl filled with bright red cranberries, set on a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Turkey Pot Pie with Flaky Crust Recipe
Top Tip
How to Serve Turkey Pot Pie with Flaky Crust Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Turkey Pot Pie with Flaky Crust Recipe

Why You'll Love This Recipe

I truly think this turkey pot pie is one of those classic dishes that’s as satisfying to make as it is to eat, especially when you get that homemade flaky crust just right. The mix of tender turkey, hearty veggies, and creamy sauce sealed under crispy pastry makes dinner feel like a warm hug.

Made-from-scratch crust: It yields that flaky, buttery texture you just can’t beat from store-bought versions.
Comfort-filled inside: Sweet potatoes, russet potatoes, and fresh herbs balance flavors beautifully.
One-pan prep: Makes cleanup easier, so you can enjoy more time savoring your meal.
Flexible and forgiving: It’s easy to customize or improve with whatever you have on hand.

Ingredients & Why They Work

The balance of ingredients here is magic—the buttery crust paired with a rich, creamy filling packed with vegetables and turkey creates a layered, homey flavor. Plus, each ingredient plays a role in texture and taste, so let me walk you through why I love each one.

Flat lay of a small mound of all-purpose flour, a few grains of coarse salt scattered nearby, six small cubes of very cold unsalted butter, a dollop of sour cream, one large brown egg with a clean shell, a small pile of diced yellow onion, two teaspoons of finely chopped fresh rosemary sprigs, a pinch of smoked paprika, a pinch of ground black pepper, a pinch of salt, a small white bowl with pale golden chicken broth, a small white bowl with thick heavy cream, a pile of diced orange sweet potatoes, a pile of diced pale russet potatoes, half a cup of chopped bright orange carrots, a mound of shredded white and brown turkey meat, a small heap of bright yellow frozen sweet corn kernels, a small heap of frozen green beans, all arranged symmetrically on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The foundation for the crust, helps create that tender, flaky texture.
Unsalted butter (cold): The secret to flakiness in the crust—cold butter creates pockets of steam that'll puff beautifully.
Sour cream: Adds richness and a slight tang, keeping the crust tender and moist.
Large egg (for brushing): Gives the crust a lovely golden shine and a subtle crisp.
Butter (for filling): Creates a luscious base to build flavor upon.
Diced onion: Adds sweetness and depth to the filling.
Flour (for filling): Thickens the sauce, giving that cozy, creamy texture.
Fresh rosemary & smoked paprika: These herbs and spices add warmth and an aromatic boost you’ll notice right away.
Chicken broth: Combines with cream for a silky, comforting sauce base.
Heavy cream: Makes the filling rich and smooth, elevating the savoriness.
Sweet potatoes & russet potatoes: Both add bulk and a mixture of sweet and earthy flavors.
Carrots: Bring color, sweetness, and extra nutrition.
Shredded turkey: The star protein, tender and packed with flavor.
Frozen corn and green beans: Quick to add, these veggies brighten the filling and add a nice bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Turkey Pot Pie with Flaky Crust Recipe depending on what’s in my fridge and the season. You can easily swap veggies or herbs to give it your signature twist — it’s all about making a dish you’ll look forward to eating.

Vegetable swaps: Sometimes I swap the green beans and corn for peas or mushrooms—both add great texture and flavor.
Herb variations: If you don’t have fresh rosemary, dried works well, or you can try sage or thyme for a slightly different cozy note.
Dairy-free tweak: I’ve replaced heavy cream with coconut milk once and it gave a subtle, creamy sweetness perfect for dairy-free diets.

Step-by-Step: How I Make Turkey Pot Pie with Flaky Crust Recipe

A close-up image of a slice of savory pie on a white plate placed on a white marbled surface with a blue cloth underneath. The pie slice has three visible layers: a golden, flaky top crust with a slightly uneven surface and light browning, a thick filling layer of mixed ingredients including chunks of light yellow potatoes, orange carrots, yellow corn, and pieces of tender, light-colored meat, all covered in a creamy sauce with some black pepper specks, and a bottom crust that is slightly visible under the filling. Scattered around the plate on the white marbled surface are bright red whole berries, adding a pop of color to the scene, and in the background, there is a black pan with more pie visible. A fork rests on the plate next to the pie slice. photo taken with an iphone --ar 2:3 --v 7

Step 1: Crafting the Perfect Flaky Crust

Start by pulsing the flour and salt together in a food processor. Then, sprinkle those tiny cubes of really cold butter over the flour and pulse until the mixture looks like coarse crumbs. The key here is to keep everything cold—warmth from your hands can make the butter melt prematurely, which will hurt that flaky texture.

Next, add the sour cream and pulse gently just until the dough starts to clump together. Remove it, form it into a smooth disk, then wrap it tightly in plastic wrap and pop it in the fridge. Letting it chill while you prep the filling helps relax the gluten for a tender crust that’s super easy to roll out.

Step 2: Building the Silky Filling

Melt butter in a deep, oven-safe 10-inch skillet. Once melted, toss in the diced onions and cook them gently until they’re soft and translucent—this releases their natural sweetness and builds your flavor base.

Next, stir in the flour, fresh rosemary, smoked paprika, salt, and pepper. Whisk until smooth and cook for about 30 seconds to toast the flour a little, which adds a lovely nutty undertone.

Then, gradually whisk in the chicken broth and heavy cream to create a luscious, creamy sauce. Add the sweet potatoes, russet potatoes, and carrots. Bring everything to a boil, then cook until the veggies are tender, testing with a fork to avoid over or undercooking.

Step 3: Finishing and Baking to Golden Perfection

Stir in your shredded turkey, frozen corn, and frozen green beans, then take the skillet off the heat. Roll your chilled dough into an even 12-inch circle, and carefully lay it on top of the filling, pressing the edges gently against the inside of the pan.

Cut some slits in the crust (don’t skip this, or you’ll have a crust bubble party!) and brush with beaten egg for that irresistible golden hue. Place the skillet on a foil-lined baking sheet to catch any drips and bake at 400°F (200°C) for 30 minutes, or until the crust turns perfectly golden and flaky. Let it sit for a few minutes before serving to let the filling settle.

Top Tip

Over time, I’ve learned a few things about perfecting this Turkey Pot Pie with Flaky Crust Recipe that really make a difference, especially if you want restaurant-worthy flaky pastry and a luscious filling every single time.

Keep ingredients cold: Always use very cold butter and sour cream; warm ingredients melt the butter early and dull the flakiness in your crust.
Don’t overwork the dough: Mix just until the dough clumps to prevent a tough crust from too much gluten development.
Cook until veggies are tender but not mushy: This ensures nice, distinct textures in every bite.
Vent your crust wisely: The slits let steam escape—otherwise, expect bubbling and soggy spots.

How to Serve Turkey Pot Pie with Flaky Crust Recipe

Garnishes

I love sprinkling a little fresh thyme or rosemary over the top right before serving—it adds a pop of color and a fresh herbal aroma that complements the richness. Sometimes just a simple pat of butter on the steaming crust is all you need for that extra indulgence.

Side Dishes

Since this pot pie is pretty hearty, I usually keep sides light: a crisp green salad with a tangy vinaigrette or some roasted Brussels sprouts with a drizzle of balsamic glaze pairs beautifully. Sometimes, I like a simple bowl of mashed cauliflower for an extra veggie boost without competing textures.

Creative Ways to Present

For special dinners, I’ve baked individual pot pies using muffin tins and smaller dough rounds—perfect for personal servings and a cute presentation. You can mix in a bit of grated cheese on top of the filling before adding the crust for a rich, melty surprise when you cut in.

Make Ahead and Storage

Storing Leftovers

After it cools, I cover the skillet tightly or move leftovers into an airtight container and refrigerate for up to 5 days. The flavors actually deepen overnight, making it even better the next day.

Freezing

I’ve successfully frozen this pot pie whole before baking—just wrap the assembled pie tightly with plastic wrap and foil, then freeze. When ready, thaw overnight in the fridge and bake as directed, adding a few extra minutes to the cook time. It’s a great make-ahead trick for busy weeks.

Reheating

To reheat, I pop leftovers in a 350°F oven for about 15-20 minutes. This keeps the crust crisp and the filling warm and bubbly—way better than microwaving, which tends to make the crust soggy.

Frequently Asked Questions:

Can I use store-bought pie crust for this recipe?

Absolutely! While this Turkey Pot Pie with Flaky Crust Recipe shines with homemade crust, a good store-bought crust will save time and still taste delicious. Just make sure to follow the baking instructions carefully to get that perfect golden finish.

What’s the best way to prevent a soggy bottom crust?

Using a deep oven-safe skillet helps because the filling thickens nicely without seeping too much liquid. Also, do not skip the step of thickening your sauce well with flour before adding vegetables and turkey. Preheating the oven and baking on a higher temperature like 400°F helps crisp the crust quickly.

Can I make this pot pie ahead of time?

Yes! You can prepare the filling and crust separately in advance, then assemble right before baking. Or assemble fully and freeze for later—just thaw overnight before baking. This recipe is fantastic for meal prep and holiday leftovers.

What can I substitute for turkey?

Chicken is the easiest and most similar substitute if you don’t have turkey. You can also try cooked diced ham or leftover roast beef for a twist. Just adjust cooking times if using different proteins to keep everything tender.

Final Thoughts

This Turkey Pot Pie with Flaky Crust Recipe holds a special place in my kitchen rotation—it’s like a warm, satisfying hug after a long day. I hope you’ll try it soon, maybe even with your own personal spin, and find just as much joy in making and sharing it as I do. It’s comforting, reliable, and a little bit magical all at once.