Name: Turkey Pot Pie Recipe 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 over crust before baking); 6 tablespoons (85 g) unsalted butter; ½ cup (79 g) diced onion; 6 tablespoons (47 g) flour; 2 teaspoons chopped fresh rosemary (or substitute 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 smaller than 1 inch; 1 cup (215 g) russet potatoes, peeled and diced 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 instantly comforting about the aroma of a golden, flaky crust enveloping a rich and hearty filling—this Turkey Pot Pie Recipe with Flaky Crust Recipe hits all those cozy notes perfectly. It’s that warm hug on a plate, especially when you want something that feels homemade yet a little special.

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 Recipe with Flaky Crust Recipe
Top Tip
How to Serve Turkey Pot Pie Recipe with Flaky Crust Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Turkey Pot Pie Recipe with Flaky Crust Recipe

Why You'll Love This Recipe

I absolutely love making this Turkey Pot Pie Recipe with Flaky Crust Recipe when I have leftover turkey or even when I just want a satisfying meal in the colder months. The crust is what truly makes it shine—light, buttery, and so flaky that it practically melts away with each bite.

Homemade Flaky Crust: The crust isn’t just a shell—it’s the crowning glory, with sour cream adding an extra tenderness that’s hard to beat.
Hearty Filling: Loaded with sweet potatoes, russet potatoes, carrots, and turkey, this pot pie is both nutritious and comforting.
Simple Yet Elegant: Using just a handful of pantry staples with fresh rosemary and smoked paprika gives this dish wonderful flavor depth without fuss.
One-Pan Wonder: You make the filling right in your skillet, then bake it all together, cutting down on cleanup—something we all appreciate!

Ingredients & Why They Work

All the ingredients come together to create a filling that’s creamy and flavorful without being heavy. The blend of sweet potatoes and russet potatoes gives texture and body, while the sour cream in the crust breaks the typical butter-only crust monotony with a tender finish.

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: A must for the crust and the thickening agent in the filling, giving structure and that perfect pie texture.
Unsalted butter: Essential for a rich crust and a buttery filling base without the saltiness overpowering.
Sour cream: Adds moisture and tenderness to the crust, making it delightfully flaky.
Egg: Used to brush the crust so it gets that glossy, golden-brown finish you can’t resist.
Diced onion: Brings sweetness and depth to the filling, softening to melt-in-your-mouth goodness.
Fresh rosemary: Offers a fragrant herbal note; fresh is best, but dried works in a pinch.
Smoked paprika: Adds subtle warmth and a smoky undertone, rounding out the flavor beautifully.
Chicken broth: Keeps the filling moist and savory while mixing with cream for that smooth texture.
Heavy cream: Creamy richness that makes every spoonful luscious and silky.
Sweet potatoes and russet potatoes: The combo delivers balanced sweetness and heft, plus a nice contrast in texture.
Carrots: Sweet and tender, they add color and bite to the filling.
Shredded turkey: The star protein, hearty but mild enough to soak up the flavors around it.
Frozen sweet corn and green beans: A quick way to add veggies and keep that fresh pop of taste and color.

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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

One of my favorite things about this Turkey Pot Pie Recipe with Flaky Crust Recipe is how easy it is to tweak for your own tastes or seasonal ingredients. Don’t be afraid to swap out vegetables or spices — it’s very forgiving.

Variation: I’ve made this with leftover chicken when turkey wasn’t available, and I toss in peas instead of green beans for a little extra sweetness. It’s just as delicious!
Dairy-Free Option: Try swapping the sour cream for a plant-based yogurt and use coconut milk instead of heavy cream—just a little extra patience in the crust rolling will help it hold together.
Extra Herbs: Fresh thyme or sage also work beautifully in place of or alongside the rosemary, for a cozy herbaceous twist.

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

Start by pulsing flour and salt in your food processor, then add those cold cubes of butter. This step is magic—you want to see crumbs the size of peas, not a paste. Adding sour cream last helps bring the dough together without overworking it, which keeps your crust tender. Wrap the dough and chill it while you move on to the filling—this little break helps relax the gluten for winner flakiness.

Step 2: Build the Flavorful Filling

Sauté onions in butter until translucent—that sweet aroma is an instant mood booster. Add flour and your seasonings, whisking to combine and lightly toast the flour to cook off the raw taste. Slowly stir in chicken broth and cream; this slow introduction prevents lumps and creates a velvety sauce. Then add your chopped sweet potatoes, russet potatoes, and carrots. Bring to a boil, then simmer until the veggies are tender but not mushy. This is your chance to test; pierce with a fork and make sure they're just right.

Step 3: Combine and Top

Lower the heat and stir in shredded turkey and frozen veggies; the heat will thaw and warm them without overcooking. While that simmers gently, roll out your chilled dough into a 12-inch circle—you want it large enough to cover the filling snug but not overhang excessively. Gently place the crust on top of your skillet filling, pressing edges against the pan's sides for a neat finish. Don’t forget to cut a few slits on the crust to let steam escape or you’ll end up with a soggy top!

Step 4: Bake to Golden Perfection

Brush your crust with beaten egg for that lovely glossy shine. To keep your oven tidy, place the skillet on a foil-lined baking sheet before sliding it in. Bake at 400°F for about 30 minutes until the crust is beautifully golden and crisp. Keep an eye on it near the end; every oven behaves a bit differently. Let it rest for a few minutes before serving to give the filling time to set.

Top Tip

Years ago, I learned the hard way that rolling pie dough too thin or handling it too much can lead to a tough crust. I’ve also discovered the magic of chilling the dough before baking—it makes all the difference between crumbly and flaky!

Keep Butter Cold: I always cut my butter into small cubes and keep it chilled right up until mixing; it steams during baking to create layers.
Don’t Skip Chilling: Chilling the dough lets the gluten relax and prevents shrinkage while baking, which helps your crust stay perfect.
Test Veggies: Cooking your potatoes and carrots just until tender (not mush) ensures your pot pie isn’t watery and the filling has great texture.
Use a Foil-Lined Sheet: Always place a foil-lined sheet under your skillet since pot pies can bubble over in the oven—makes cleanup way easier.

How to Serve Turkey Pot Pie Recipe with Flaky Crust Recipe

Garnishes

I like a sprinkle of fresh chopped parsley for a color pop and freshness that cuts through the richness. Sometimes a little cracked black pepper or a light dusting of smoked paprika on top brings back that smoky warmth from the filling.

Side Dishes

This pot pie shines as a standalone meal but pairs beautifully with a crisp green salad dressed in vinaigrette to balance the creamy richness. Roasted Brussels sprouts or simple steamed broccoli with a squeeze of lemon make great veggie sides too.

Creative Ways to Present

For holiday dinners or special occasions, I sometimes make mini versions using muffin tins to create individual pot pies—everyone loves their own personal pie. You can also stencil a simple leaf pattern on top of the crust with extra dough for a rustic, charming touch.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover any leftovers tightly or transfer to an airtight container and refrigerate up to 5 days. This pot pie reheats well for quick lunches, though the crust is best fresh.

Freezing

I’ve frozen the unbaked pot pie—with crust on top—in a tightly wrapped foil pan. Just thaw overnight in the fridge, then bake as usual. The crust still turns out beautifully flaky with a bit more baking time.

Reheating

To reheat, cover loosely with foil and warm in the oven at 350°F for about 15-20 minutes until heated through. This helps keep the crust crisp—microwaving can make it soggy.

Frequently Asked Questions:

Can I use store-bought pie crust for this Turkey Pot Pie Recipe with Flaky Crust Recipe?

Absolutely! While I love my homemade sour cream crust for its tenderness and flavor, a quality store-bought pie crust can save time and still yield a delicious pot pie. Just be sure to brush it with egg for that golden finish.

How can I make this recipe gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that’s good for baking. For the crust, many gluten-free pie crust recipes incorporate ingredients like almond flour or rice flour and xanthan gum to mimic the texture. For the filling, use gluten-free flour to thicken the sauce or cornstarch as an alternative.

What if I don’t have fresh rosemary?

Dried rosemary works just fine—use about half the amount of fresh since dried is more concentrated. Alternatively, thyme or sage make wonderful herbal substitutes that complement the turkey nicely.

Can I prepare the filling a day ahead?

Yes, you can prepare the filling up to a day in advance. Store it covered in the refrigerator, and when ready, reheat gently before adding it to the crust and baking. This can save you time on busy days.

Final Thoughts

This Turkey Pot Pie Recipe with Flaky Crust Recipe holds a special place in my kitchen rotation because it’s reliably comforting and shows off how simple ingredients can merge into something truly satisfying. I hope you’ll give it a try and make it your own—it’s a dish to savor and share, one golden slice at a time.