Pioneer Woman Turkey Pot Pie Recipe

This Pioneer Woman Turkey Pot Pie is the kind of comfort food that feels familiar and satisfying from the very first bite. It combines tender turkey, mixed vegetables, and a creamy, well-seasoned filling, all tucked under a golden, flaky crust. Perfect for using leftover turkey, this dish works beautifully for family dinners, cozy weekends, or post-holiday meals. Baked in the oven and packed with classic American flavors, it turns simple ingredients into a warm, filling main course that always feels worth the effort.

Pioneer Woman Turkey Pot Pie Overview

This pot pie focuses on balance. The filling is rich but not heavy, the vegetables add texture and color, and the pastry brings everything together with a crisp finish. It is baked rather than rushed, giving the flavors time to settle and blend. The result is a hearty, sliceable pie that holds its shape and tastes even better the next day.

Other Popular Pioneer Woman Recipes

• Pioneer Woman Perfect Pot Roast
• Pioneer Woman Instant Pot Mashed Potatoes
• Pioneer Woman Oatmeal Raisin Cookies
• Pioneer Woman Pineapple Casserole

Why This Recipe Is Worth Trying

• Comfort-driven classic – Warm, creamy, and filling
• Great for leftovers – Ideal for cooked turkey
• Family-friendly meal – Mild flavors everyone enjoys
• Make-ahead friendly – Easy to prep in advance
• All-in-one dish – Protein, vegetables, and crust together

Essential Ingredients for This Recipe

• Cooked turkey (3 cups, diced) – White or dark meat
• Butter (4 tablespoons) – For richness
• Onion (1 medium, finely chopped)
• Carrots (2 medium, diced)
• Frozen peas (1 cup)
• All-purpose flour (⅓ cup) – Thickens the filling
• Chicken or turkey stock (2½ cups) – Forms the sauce base
• Milk or cream (½ cup) – Adds creaminess
• Salt (1 teaspoon, or to taste)
• Black pepper (½ teaspoon)
• Dried thyme (½ teaspoon)
• Refrigerated pie crusts (2) – Top and bottom

Useful Equipment

• Large skillet – For cooking the filling
• 9-inch pie dish – Standard size
• Wooden spoon or spatula – For stirring
• Measuring cups and spoons
• Oven – Preheated before baking

Directions to Make Pioneer Woman Turkey Pot Pie

• Preheat the oven – Set your oven to 400°F (200°C) so it is fully heated by the time the pie is ready to bake. A hot oven helps the crust turn golden and flaky instead of soggy.
• Melt the butter – Place a large skillet over medium heat and add the butter. Let it melt completely without browning, as this forms the base of the creamy filling.
• Soften the vegetables – Add the chopped onion and diced carrots to the skillet. Cook for several minutes, stirring often, until the vegetables become tender and lightly translucent. This step builds flavor and prevents crunchy vegetables in the final pie.
• Create the roux – Sprinkle the flour evenly over the vegetables and stir well. Cook for about 1 minute, allowing the flour to absorb the butter and lose its raw taste without turning dark.
• Add the stock gradually – Slowly pour in the chicken or turkey stock while stirring constantly. This prevents lumps and helps the sauce thicken smoothly as it heats.
• Finish the sauce – Pour in the milk or cream and continue stirring until the filling becomes creamy and thick enough to coat the back of a spoon. Season with salt, black pepper, and thyme, tasting and adjusting as needed.
• Fold in turkey and peas – Gently stir in the cooked turkey and peas, making sure everything is evenly coated with the sauce. Remove the skillet from the heat once combined.
• Assemble the pie – Line your pie dish with the bottom crust, pressing it gently into the corners. Spoon the turkey filling evenly into the crust, spreading it out to avoid air pockets.
• Top and seal – Place the second crust over the filling, trim any excess, and seal the edges by crimping. Cut a few small slits in the top to allow steam to escape while baking.
• Bake to perfection – Transfer the pie to the oven and bake until the crust is golden brown and the filling is bubbling through the vents. Let it rest for a few minutes before slicing so the filling can set properly.

What I Got Wrong (And How I Fixed It)

• Runny filling – Allowed the sauce to thicken fully before baking
• Soggy bottom crust – Let the filling cool slightly before adding
• Under-seasoned sauce – Seasoned in layers instead of at the end
• Overbrowning crust – Covered edges loosely with foil halfway through

Healthier Ways to Make Pioneer Woman Turkey Pot Pie

• Use low-fat milk instead of cream
• Add extra vegetables like green beans or mushrooms
• Reduce butter slightly and use olive oil
• Choose a whole wheat pie crust if available

Ingredient Substitutions for Pioneer Woman Turkey Pot Pie

• Swap turkey with cooked chicken
• Use vegetable stock for a lighter base
• Replace peas with corn or mixed vegetables
• Use dairy-free milk if needed

Unexpected Ways to Enjoy This Pioneer Woman Turkey Pot Pie

• Mini pot pies – Bake in ramekins for individual servings
• Leftover lunch slices – Reheat for an easy next-day meal
• Open-faced style – Skip the bottom crust and spoon over mash
• Freezer-friendly portions – Freeze baked slices for later
• Casserole twist – Use biscuit topping instead of pie crust

Best Tips for Pioneer Woman Turkey Pot Pie Success

• Cool the filling slightly – Helps the crust stay crisp
• Dice turkey evenly – Ensures consistent bites
• Taste before baking – Adjust seasoning early
• Vent the crust well – Prevents steam buildup
• Use a baking sheet – Catches spills in the oven
• Rest before slicing – Filling sets better after baking
• Reheat gently – Keeps the sauce smooth

Tasty Twists on Pioneer Woman Turkey Pot Pie

• Cheesy version – Add shredded cheddar to the filling
• Herb-forward style – Fresh parsley or rosemary
• Garlic boost – Stir in minced garlic with onions
• Spiced option – A pinch of paprika for warmth
• Creamy mushroom add-in – Deepens flavor

Best Ways to Store Your Pioneer Woman Turkey Pot Pie

• Refrigerator storage – Keep covered for up to 3 days
• Freezer method – Wrap tightly and freeze up to 2 months
• Portion first – Slice before storing for convenience
• Airtight wrapping – Prevents freezer burn

Ways to Warm It Up Again

• Reheat in the oven at 350°F until warmed through
• Cover loosely with foil to avoid over-browning
• Microwave individual slices in short intervals

Nutritional Breakdown (per serving)

• Calories: Approximately 420
• Protein: About 22g
• Carbohydrates: Around 32g
• Fat: Roughly 22g
• Fiber: 4g

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FAQs

Can I use leftover turkey for Pioneer Woman turkey pot pie?

Yes, leftover roast turkey works perfectly for this recipe. Dice it into bite-sized pieces and add it at the end so it stays tender and does not dry out during baking.

How do I stop the bottom crust from getting soggy?

Let the filling cool slightly before assembling the pie and avoid adding it while piping hot. Using a metal or ceramic pie dish also helps the bottom crust bake more evenly.

Can I make turkey pot pie ahead of time?

Yes, you can assemble the pie a day in advance, cover it tightly, and store it in the refrigerator. Bake it fresh when needed, adding a few extra minutes to the cooking time.

How thick should the pot pie filling be before baking?

The filling should be thick enough to coat the back of a spoon. If it looks too runny, simmer it a little longer on the stove before adding it to the crust.

Wrapping It Up

This Pioneer Woman Turkey Pot Pie is a dependable, comforting meal that makes great use of leftover turkey while still feeling special. Creamy inside with a crisp, golden crust on top, it brings warmth and satisfaction to the table every time. It is the kind of recipe that quickly becomes a regular part of the dinner rotation.