Creamy Turkey and Mushroom Pot Pie Will Melt Your Heart

Name: Creamy Turkey and Mushroom Pot Pie Will Melt Your Heart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked turkey, diced; 1 cup mushrooms, sliced; 1/2 cup carrots, diced; 1/2 cup peas; 1/2 cup celery, diced; 1/4 cup butter; 1/4 cup all-purpose flour; 1 1/2 cups chicken broth; 1/2 cup milk; 1 tsp thyme; 1 tsp salt; 1/2 tsp black pepper; 1 pie crust (top and bottom)

Author: lia

Published: August 14, 2025

Updated: August 15, 2025

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Nothing says comfort food quite like a steaming slice of turkey and mushroom pot pie. I remember the first time I made this – it was the day after Thanksgiving, staring at a fridge full of leftovers, when inspiration struck. Why not turn that extra turkey into something truly special? The savory aroma of mushrooms sautéing in butter, the flaky golden crust crackling under my fork – it was love at first bite. This dish has since become my go-to for chilly nights when only a hearty, homey meal will do. It’s the perfect way to transform simple ingredients into something magical.

Table of Contents

Why You’ll Love This Turkey and Mushroom Pot Pie

Trust me, this pot pie is about to become your new favorite comfort food. There’s just something magical about how the flaky crust gives way to that rich, creamy filling packed with tender turkey and earthy mushrooms. Here’s why it’s a winner every time:

Leftover magic: It’s the perfect way to use up holiday turkey or rotisserie chicken – no waste, all flavor!
Weeknight easy: From fridge to table in under an hour, even when you’re exhausted.
Customizable: Swap in your favorite veggies or herbs – it’s forgiving like that.
Freezer-friendly: Make extra and stash one in the freezer for those “can’t even” days.
Crowd-pleaser: Kids and adults alike go crazy for that golden crust and savory filling.

Seriously, one bite of that buttery pastry and you’ll be hooked – just like I was!

Ingredients for Turkey and Mushroom Pot Pie

Grab these simple ingredients – most might already be in your kitchen! The magic happens when they all come together in that flaky crust.

2 cups cooked turkey, diced into bite-sized pieces (leftovers are perfect!)
1 cup mushrooms, sliced (I love cremini but any will work)
1/2 cup carrots, diced small so they cook through
1/2 cup frozen peas (no need to thaw)
1/2 cup celery, diced (those little crunchy bits are key)
1/4 cup butter – real butter, please, for that rich flavor
1/4 cup all-purpose flour to thicken our creamy filling
1 1/2 cups chicken broth (low sodium if you’re watching salt)
1/2 cup whole milk for creaminess (2% works too in a pinch)
1 tsp thyme – dried is fine but fresh is amazing if you have it
1 tsp salt and 1/2 tsp black pepper – taste as you go!
1 pie crust (I use store-bought for convenience but homemade is divine)

Ingredient Substitutions & Notes

This recipe is super flexible! Swap chicken for turkey if that’s what you’ve got. Use vegetable broth to make it vegetarian (just skip the turkey). Any mushrooms work – button, shiitake, even wild ones if you’re feeling fancy. No peas? Try corn or green beans. Gluten-free? Use your favorite GF flour blend and crust. The key is keeping those ratios right so your filling isn’t too runny or thick.

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this turkey and mushroom pot pie! Just grab these kitchen basics:

10-inch skillet for sautéing all those delicious veggies
9-inch pie dish (glass or ceramic works great)
Wooden spoon for stirring that creamy filling
Measuring cups and spoons – precision matters for the perfect texture
Rolling pin (if using homemade crust, though I cheat with store-bought!)

That’s it! Now let’s get cooking – your cozy, comforting pot pie awaits.

How to Make Turkey and Mushroom Pot Pie

Alright, let’s dive into making this cozy masterpiece! I promise it’s easier than it looks – just follow these steps, and you’ll have a golden, bubbling pot pie in no time.

First things first: Preheat your oven to 375°F (190°C). Trust me, you don’t want to realize your oven’s cold when your filling’s ready to bake!

Now, grab that skillet and melt the butter over medium heat. Toss in your diced carrots, celery, and sliced mushrooms. Oh, that sizzle! Cook them for about 5 minutes until they start softening – you’ll smell that amazing aroma as they release their flavors. Don’t rush this step; those softened veggies are key to a great texture.

Next up, sprinkle in the flour and stir like crazy for about a minute. This cooks out the raw flour taste and creates the base for our luscious gravy. Now, here’s the trick: slowly pour in the chicken broth and milk while stirring constantly. I mean it – keep that spoon moving! You’ll see the magic happen as the mixture thickens into a creamy sauce right before your eyes.

Time for the stars of the show! Stir in your diced turkey, peas, thyme, salt, and pepper. Give it a taste – needs more pepper? Go for it! This is your pot pie, after all.

Now, carefully place your bottom pie crust in the dish (no tears, please!) and pour in that glorious filling. Top it with the second crust, crimp the edges with a fork or your fingers to seal it tight, and don’t forget to cut a few slits in the top. Those little vents let steam escape so your crust stays crisp, not soggy.

Pop it in the oven and bake for about 30 minutes until the crust is golden brown and the filling is bubbling at the edges. Oh, that smell filling your kitchen? Pure happiness.

Finally, the hardest part: let it cool for 5 minutes before slicing. I know, the wait is torture, but it helps the filling set so you get perfect slices. Then dig in and enjoy your masterpiece!

Tips for the Perfect Pot Pie

For a golden crust, brush the top with an egg wash before baking. If the edges brown too fast, cover them with foil. Always taste your filling before baking – you can add more herbs or spices, but you can’t take them out! And for extra crispness, bake your pie on the bottom rack of the oven.

Serving Suggestions for Turkey and Mushroom Pot Pie

This hearty pot pie is a meal all on its own, but here are my favorite ways to round it out:

A simple mixed green salad with tangy vinaigrette cuts through the richness
Creamy mashed potatoes make it extra comforting (double carb day? Yes please!)
Roasted green beans or Brussels sprouts add a nice crunchy contrast
A chilled glass of Chardonnay or sparkling cider pairs perfectly

For dessert? Keep it simple with vanilla ice cream – the perfect sweet ending!

Storing and Reheating Leftovers

Here’s the good news – this turkey and mushroom pot pie tastes even better the next day! Let it cool completely, then wrap tightly in foil or transfer to an airtight container. It’ll keep in the fridge for 3-4 days. To reheat, pop individual slices in the oven at 350°F (175°C) for 15 minutes until warm. Want to freeze? Wrap the whole pie or portions in plastic wrap plus foil – it’ll stay good for 2 months. Pro tip: Add a sprinkle of water before reheating to keep that filling luscious!

Turkey and Mushroom Pot Pie Nutritional Information

Nutritional values are approximate and will vary based on ingredient brands and substitutions. This recipe provides a balanced meal with protein, veggies, and carbs – but let’s be real, we’re mainly here for that flaky crust and creamy filling!

Frequently Asked Questions

Over the years, I’ve gotten all sorts of questions about this turkey and mushroom pot pie – here are the ones that come up most often!

Can I use chicken instead of turkey?

Absolutely! Rotisserie chicken works beautifully here – just shred or dice about 2 cups worth. The recipe was originally designed for leftover turkey, but honestly, any cooked poultry will give you that same hearty comfort.

How do I make this gluten-free?

Easy swap! Use a gluten-free flour blend (I like the 1:1 baking kinds) for thickening the filling, and grab a GF pie crust from the freezer aisle. The texture comes out nearly identical – just check that your broth is GF too.

Why is my bottom crust soggy?

This happens when the filling’s too wet or you skip the pre-baking step. Try brushing the bottom crust with egg wash before adding filling – creates a moisture barrier. Also, make sure your skillet mixture thickens properly before assembling.

Can I make individual pot pies?

Yes, and they’re adorable! Use ramekins and cut your crust to size. Bake time drops to about 20 minutes – just watch for that golden top. Perfect for portion control (or for pretending you’ll only eat one…).

Did this turkey and mushroom pot pie hit the spot? I’d love to hear how yours turned out! Snap a photo of your golden crust masterpiece and tag me – nothing makes me happier than seeing your kitchen creations. Leave a rating below if you tried it, and don’t forget to pin this recipe for your next comfort food craving! Find more recipes here.