Name: Turkey Pot Pie with Savory Filling 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 (to brush over the pie 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 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"; 1 cup (215 g) russet potatoes peeled and diced into pieces smaller than 1"; 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 so comforting and satisfying about a warm, hearty pie fresh from the oven, and this Turkey Pot Pie with Savory Filling Recipe is exactly that. It’s packed with tender turkey and rich vegetables enveloped in a flaky crust that’s just waiting to be devoured.

A golden brown pie with a thick, flaky crust fills a black cast iron pan resting on a blue cloth; the crust has small vent holes and slight browning spots. One large slice is missing, revealing a thick filling beneath made of chunks of light beige chicken, bright orange carrots, yellow corn kernels, and small bits of green peas mixed in a creamy sauce. In the blurred background, a white bowl full of red cranberries sits on a rustic wooden surface, which is replaced by a white marbled texture in the final image. 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 Savory Filling Recipe
Top Tip
How to Serve Turkey Pot Pie with Savory Filling Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Turkey Pot Pie with Savory Filling Recipe

Why You'll Love This Recipe

Honestly, this isn’t your average pot pie—it strikes the perfect balance between a creamy, savory filling and a golden, tender crust. Every bite feels like a warm hug on a chilly evening, and it’s surprisingly easy to put together.

Wholesome flavors: The use of fresh herbs like rosemary combined with smoked paprika really elevates the savory filling.
Texture harmony: Soft sweet potatoes and russet potatoes add just the right contrast to the tender turkey and crisp crust.
One-pan convenience: You cook and bake right in a deep 10” skillet, reducing cleanup and making things easier.
Customizable: You can adjust veggies or spices based on what you have on hand, which I love for weeknight dinners.

Ingredients & Why They Work

The magic of this Turkey Pot Pie with Savory Filling Recipe lies in its fresh, thoughtfully paired ingredients. Each element plays a role: hearty potatoes for a silky texture, rosemary for aromatic depth, and that homemade crust that wraps everything in buttery goodness. When shopping, try to pick firm, fresh veggies and great-quality broth to make your filling shine.

Flat lay of a small mound of all-purpose flour, a few flakes of coarse salt sprinkled nearby, several cold unsalted butter cubes with visible edges, a dollop of creamy sour cream, one large whole clean egg with an uncracked shell, a small pile of diced yellow onion, a small white bowl filled with light golden melted butter, a heap of pale yellow all-purpose flour, a few sprigs of fresh green rosemary, a small mound of deep red smoked paprika powder, a tiny pile of fine white table salt, a dash of coarse ground black pepper, a small white bowl with clear golden chicken broth, a small white bowl containing pale ivory heavy cream, a cluster of diced bright orange sweet potatoes, a small pile of diced pale tan russet potatoes, a handful of chopped vibrant orange carrots, a heap of shredded light brown cooked turkey meat, a small handful of yellow sweet corn kernels, and a small handful of green beans—all ingredients arranged in perfect symmetry on simple white ceramic dishes and bowls, 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: Essential for both the crust and the roux in the filling, giving structure and thickening power.
Unsalted butter: Cold butter makes the crust flaky, and melted butter adds richness to the filling's base.
Sour cream: Adds a subtle tang and moisture to the crust, enhancing tenderness.
Onion: Softens and sweetens as it cooks, forming the savory foundation of the filling.
Fresh rosemary: This fragrant herb brings the filling to life with its piney, woodsy notes.
Smoked paprika: Adds smoky warmth and a gentle color hint.
Chicken broth: Creates a flavorful liquid base; homemade or low-sodium store-bought are both good picks.
Heavy cream: Enriches the filling with creaminess and smooth texture.
Sweet potatoes & russet potatoes: Both lend different textures and earthiness, complementing the turkey perfectly.
Carrots: Add subtle sweetness and color contrast.
Shredded turkey: The star ingredient—leftover roast turkey or rotisserie turkey works wonderfully.
Frozen corn & green beans: Bring bursts of sweet and fresh flavor; no need to thaw before adding.
Egg: Used as a wash to give the crust a beautiful golden shine.

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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 tweaking the filling to suit what’s in my fridge or my mood. You can swap the veggies or add a pinch more spice to make this pot pie feel uniquely yours. Personally, I’ve tried adding sautéed mushrooms for earthiness or even a few dashes of hot sauce if I’m craving some heat.

Variation: One time, I swapped green beans with peas and swapped the chicken broth for turkey broth that I had simmering. It packed extra flavor and made the pot pie even cozier.
Vegetarian twist: You can easily leave out the turkey and boost the veggies with extra mushrooms, sweet potatoes, and beans for a hearty vegetarian version.
Gluten-free option: Try a gluten-free flour blend for the crust and use cornstarch or arrowroot powder to thicken the filling instead of regular flour.

Step-by-Step: How I Make Turkey Pot Pie with Savory Filling Recipe

A slice of savory pie sits on a white plate, placed on a blue cloth over a wooden table with scattered red berries around. The pie slice has three main layers: the top is a golden brown, flaky crust with a slightly uneven surface; the middle layer is filled with soft, chunky pieces of orange carrots, light yellow potatoes, green peas, and yellow corn in a creamy sauce; the bottom layer contains tender pieces of light brown cooked poultry mixed with the vegetables. The edge of the crust is crimped and the filling slightly oozes out at the sides. A fork is beside the slice on the plate and a black pie pan with the remaining pie is blurred in the background on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip up the flaky crust

First, I pulse together the flour and salt in my food processor, then scatter the cold butter pieces on top. Pulsing until I see coarse crumbs is key—they shouldn't be too fine or too chunky. Adding sour cream and pulsing just a couple more times brings the dough together. Then I form it into a disk, wrap it up, and let it chill while I work on the filling. Chilling is crucial—it keeps the butter cold so your crust turns out deliciously flaky.

Step 2: Build the savory filling

I melt the butter in my deep 10” skillet and gently cook the onions until they’re translucent, filling the kitchen with that sweet aroma I love. Then I stir in the flour, rosemary, smoked paprika, salt, and pepper, whisking until smooth. Letting the flour toast just a bit gives the filling a subtle nuttiness that you don’t want to skip.

Gradually, I add in the chicken broth and heavy cream, whisking constantly so no lumps form. Next come the diced sweet potatoes, russet potatoes, and carrots. I bring it all to a gentle boil and cook until the veggies are tender—testing with a fork is the easiest way to tell. Finally, I stir in the shredded turkey, corn, and green beans, then remove the pan from heat.

Step 3: Assemble and bake to golden perfection

Rolling out the chilled dough to about 12 inches round, I carefully place it right on top of the filling in the skillet. Instead of draping it over the edges, I press the crust against the inside walls of the skillet to avoid tears. Cutting a few slits in the top helps steam escape, and brushing it with beaten egg gives the crust that irresistible golden gleam. Pro tip: I place a foil-lined baking sheet under the skillet to catch any drips while it bakes at 400°F for 30 minutes.

Top Tip

From my countless pot pie attempts, I’ve learned a few tips that make all the difference between a good and a great pie. Here’s what helps me nail this Turkey Pot Pie with Savory Filling Recipe every single time.

Keep butter cold for the crust: When the butter stays cold, it doesn't fully melt while baking, resulting in those flaky layers we all love.
Don’t rush thickening the filling: Toast the flour a bit before adding liquid—it deepens the flavor and prevents a raw flour taste.
Cut uniform vegetable pieces: This ensures they cook evenly and the texture isn't off when serving.
Use a slotted spoon to test potatoes: Testing doneness without mashing ensures the veggies keep their shape inside the pot pie.

How to Serve Turkey Pot Pie with Savory Filling Recipe

Garnishes

I like to sprinkle a little fresh chopped parsley or thyme right after baking—just to add that fresh pop of green and some aromatic brightness. Sometimes a small dollop of sour cream on the side complements the richness nicely.

Side Dishes

This pie is pretty hearty on its own, but I love pairing it with a simple mixed green salad with a light vinaigrette to balance out the richness. Roasted Brussels sprouts or a crisp cucumber salad are other favorites when I want to round out the meal.

Creative Ways to Present

For special occasions, I’ve used mini tart pans to make individual Turkey Pot Pies with Savory Filling Recipe—cute for guests or a cozy dinner for two. Another fun idea is to top the crust with cut-out shapes—leaves or turkey silhouettes—to make the presentation extra festive.

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover my leftover Turkey Pot Pie with plastic wrap and store it in the fridge. It keeps beautifully for up to 5 days, and honestly tastes even better the next day as the flavors meld. Just warm it gently before serving.

Freezing

I’ve frozen both the unbaked and fully baked pot pies. For unbaked, I freeze wrapped tightly in plastic and foil, then pop it straight into the oven from frozen—just add extra baking time. For fully baked, I thaw overnight in the fridge and reheat gently in the oven for best results.

Reheating

Reheating in the oven at 350°F for about 20 minutes keeps the crust crisp and the filling nice and hot. I avoid microwaving if I want to preserve the texture, but it works in a pinch. Cover loosely with foil if the crust starts browning too much during reheating.

Frequently Asked Questions:

Can I use leftover turkey or chicken for this recipe?

Absolutely! Leftover turkey is perfect here, and if you don’t have turkey, shredded cooked chicken works just as well. It’s a great way to use up your roasted poultry and prevent food waste.

How do I prevent the crust from getting soggy?

To keep your crust from getting soggy, make sure the filling isn’t too liquidy before you add the dough. Also, brushing the crust with beaten egg before baking helps it create a moisture barrier while baking. Baking the pie in a hot oven and on a foil-lined baking sheet helps too.

Can I make this pot pie dairy-free?

Yes! For a dairy-free version, use a dairy-free butter substitute and swap heavy cream for coconut cream or a thick plant-based cream alternative. The flavor will be slightly different but still delicious and comforting.

How do I know when the vegetables are cooked enough?

The best way is to pierce the sweet potatoes and carrots with a fork—they should be tender but not mushy. This usually takes about 10 minutes simmering in the filling. Cooking the veggies thoroughly upfront ensures the filling has the perfect texture after baking.

Final Thoughts

I can honestly say this Turkey Pot Pie with Savory Filling Recipe quickly became a family favorite in my house. It’s comfort food at its finest—rich, hearty, and full of flavor that warms both the body and soul. I hope you give it a try and find it as rewarding and delicious as I do. There’s something so special about gathering around a golden pot pie made from scratch, and I can’t wait for you to enjoy that magic in your kitchen, too.