*Southern turkey pot pie transforms leftover turkey and simple pantry veggies into a creamy, golden-crusted dinner that bakes up in under 30 minutes—perfect post-Thanksgiving comfort food.
Shaunda Necole’s easy recipe on The Soulfood Pot combines tender shredded or cubed cooked turkey with mixed vegetables in a velvety, seasoned cream gravy, all tucked between two flaky pie crusts. “I’ve even made little homemade pot pies with staple ingredients like biscuits! While super cute, beware – the instructions and baking time differ from this recipe,” she writes.
Pro tips include shielding crust edges with foil to prevent over-browning and using a pizza cutter for clean portions. Leftover dough can become quick pie crust cookies, and the recipe works equally well with chicken if more turkey isn’t available.
Ingredients
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- 2 pie crusts (homemade or store-bought, such as Pillsbury)
- 2 cups shredded or cubed cooked turkey
- 12 oz mixed vegetables with their broth (frozen or canned; add 4 oz vegetable or chicken broth if frozen)
- ¼ cup cold water
- ¼ cup turkey or chicken gravy
- ¼ cup heavy whipping cream
- 2 tablespoons cornstarch
- 2 teaspoons chicken bouillon
- ½ teaspoon Famous Dave’s Country Roast Chicken Seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2-3 sprigs fresh rosemary or thyme (optional garnish)
Instructions
- Preheat oven to 425°F and grease a 9-inch pie pan. Place one crust in the pan.
- In a large pot on low (or Instant Pot on “keep warm” with lid off), dissolve bouillon into the gravy.
- Add mixed vegetables with broth and heavy cream.
- Mix cornstarch with cold water until smooth, then stir into the pot.
- Season turkey with the roast chicken seasoning, add to pot with salt and pepper; stir well.
- Pour filling into the crust-lined pan and cover with the second crust.
- Crimp edges, trim excess, and cut an “X” in the center for venting.
- Bake 25-30 minutes (conventional oven) or 17-20 minutes (Instant Pot Omni Plus) until golden and bubbly.
- Cool 10 minutes before slicing and serving warm.
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