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Ree Drummond's turkey pot pie recipe delivers the ultimate comfort food experience with a flaky lattice crust and rich herb-infused gravy. This classic dish transforms leftover turkey into a hearty, savory masterpiece that's perfect for family dinners or special occasions.
The secret lies in a well-seasoned filling that combines tender turkey, fresh vegetables, and a creamy gravy base, all topped with a golden, buttery crust that's both elegant and satisfying.
The filling is where the magic happens—juicy turkey pieces, crisp carrots, tender peas, and earthy mushrooms all simmered in a fragrant herb-infused gravy. This isn't just any pot pie; it's a symphony of flavors that balances richness with freshness, ensuring every bite is both comforting and refined.
The lattice crust adds a touch of sophistication while keeping the pie light and airy, making it easier to serve and enjoy.
What makes this recipe truly special is the attention to detail in both the filling and the crust. The gravy is thickened just right, coating every ingredient without being overly heavy, while the lattice crust achieves that perfect golden-brown finish with crisp edges and tender centers.
It's the kind of dish that feels like a warm hug on a chilly evening, bringing people together around the table.
Whether you're using leftover holiday turkey or fresh ingredients, this pot pie is a foolproof way to create a restaurant-quality meal at home. The instructions are straightforward, and the results are consistently impressive—just the kind of dish that makes you want to gather your loved ones and savor every bite.
Let's get started on creating this timeless classic!
Ingredients for ree drummond turkey pot pie
Nine essential ingredients transform leftover turkey into a restaurant-worthy pot pie.
| Ingredient | Amount | Notes |
|---|---|---|
| Leftover Turkey Meat 🦃 | 2 cups | Shredded or diced into bite-sized pieces |
| Fresh Carrots 🥕 | 2 medium | Peeled and sliced into thin rounds |
| Fresh Peas 🌱 | 1 cup | Frozen works too (no thawing needed) |
| White Mushrooms 🍄 | 8 oz | Sliced into thin pieces |
| Yellow Onion 🧅 | 1 medium | Diced into small pieces |
| Garlic Cloves 🧄 | 3 cloves | Minced for maximum flavor |
| All-Purpose Flour 🌾 | ½ cup | For gravy thickening |
| Chicken Broth 💧 | 2 cups | Low sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, chopped fine |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for lattice |
| All-Purpose Flour 🌾 | 3 cups | Plus 1 tsp salt for crust |
| Ice Cubes ❄️ | ½ cup | For chilled dough |
| Pie Weights or Dried Beans 🥫 | 1 cup | For lattice support |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The turkey is the star, so use the juiciest pieces you've got—dark meat holds up best. For the veggies, Trader Joe's has pre-sliced carrots and mushrooms that save time, but fresh is always better. The key to that perfect herb-infused gravy? Fresh thyme and parsley—dried works in a pinch, but trust me on the fresh stuff. I always grab extra herbs since they wilt fast. For the crust, King Arthur flour gives the best flaky texture, but any all-purpose will do. The secret weapon? Chilling the dough thoroughly before rolling—use ice cubes in your hands to keep it cool if your fridge is packed.
No fresh thyme? Dried at half the amount works, but you'll miss that bright aroma. Short on peas? Green beans or corn add a nice texture swap. The heavy cream can be subbed with half-and-half for a lighter version, though it won't be as rich. For the lattice, if you can't find pie weights, dried beans in a thin layer prevent the bottom from puffing. The butter matters here—use European-style if you're feeling fancy, or just grab the good stuff from Costco. And if you're making this ahead? The filling keeps 3 days in the fridge before baking.
This pie reheats beautifully—350°F for 20 minutes until golden. Store leftovers in the fridge for 4-5 days or freeze for 3 months. I always make a double batch because it disappears fast. The lattice crust? Slice it like pizza—everyone loves those crispy triangles. For extra flakiness, brush the top with a little extra butter before baking. And if you're using leftover turkey, pat it dry first—that's the secret to keeping the filling moist.
Why You'll Love This Recipe
- Zero-Waste Hero: I swear by this recipe after Thanksgiving—shredded turkey that was begging to be used up, transformed into something richer than the original meal. The veggies just soften into the sauce, so you don’t even notice they’re not the star.
- Creamy Without Guilt: That velvety roux made with butter and flour? It’s the kind of richness that makes you forget it’s “healthy.” The mushrooms soak it up like a sponge, and the peas add that bright pop—like a hug for your taste buds after a long week.
- Double Duty Dish: Make a big batch on Sunday, and you’ve got lunch for Tuesday, dinner for Thursday, or a potluck side that’ll disappear fast. I’ve taken it to book club meetings—no one ever guesses it’s mostly leftovers.
- Pocketbook Performer: Fresh carrots, onions, and mushrooms stretch a turkey breast into three meals for the price of one. Honestly, the only splurge is the puff pastry, and even then, I’ll use the scraps for garlic knots the next day. Smart? Yes. Delicious? Absolutely.
Step-by-step instructions for Ree Drummond's turkey pot pie recipe
Transform leftover turkey into a comforting, golden pot pie with a lattice crust that shatters at the touch.
Build the Herb-Infused Filling
In a large skillet over medium-high heat, melt the 0.5 cup unsalted butter until foamy. Add the 1 medium diced yellow onion and cook for 5 minutes until soft and translucent. Stir in the 8 oz sliced white mushrooms and cook for another 5 minutes until they release their moisture and begin to brown.
Add the 2 medium sliced carrots and 1 cup fresh peas (no need to thaw if frozen), then sprinkle with 1 tbsp chopped fresh thyme and 0.5 tsp black pepper. Cook for 3 minutes until the carrots soften slightly. Push the vegetable mixture to one side of the skillet and add the 3 minced garlic cloves, cooking for 30 seconds until fragrant.
Return the vegetables to the center of the skillet and stir in the 2 cups leftover turkey meat. Let everything heat through for 2 minutes, then remove from heat and set aside. This step ensures every bite is packed with savory turkey and vibrant vegetables.
Create the Creamy Gravy Base
In a separate saucepan, whisk together the 2 cups chicken broth, 0.5 cup heavy cream, and 0.5 cup all-purpose flour until smooth. Place the saucepan over medium heat and cook for 3-5 minutes, stirring constantly, until the mixture thickens to a velvety consistency.
Return the turkey and vegetable mixture to the saucepan and stir gently to combine. Season with 1.5 tsp salt and 0.25 cup chopped fresh parsley, then remove from heat. The gravy should coat the back of a spoon—if it's too thick, whisk in 1-2 tablespoons of water to reach your desired consistency.
Taste and adjust seasoning if needed. Here's the thing—this gravy is the soul of the pot pie, so don't skip the seasoning check. It should be rich, flavorful, and just slightly thick enough to cling to the filling.
Assemble the Pot Pie
Preheat your oven to 375°F. Transfer the turkey and gravy mixture to a 9-inch pie dish and spread it evenly. This is where the magic happens—getting the filling distributed so every slice has that perfect balance of turkey, veggies, and gravy.
Roll out one of the pie crusts on a floured surface and place it over the filling, pressing gently to create a seal. Cut the second crust into 1-inch strips for the lattice pattern. Arrange the strips in a crisscross pattern over the top, leaving small gaps for steam to escape. This lattice design is key to that flaky, shatteringly crisp crust.
Bake to Golden Perfection
Place 1 cup pie weights or dried beans on top of the lattice crust to prevent it from puffing up. Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling around the edges. Remove the pie weights and continue baking for 10-15 minutes until the crust is crisp and the filling is heated through.
Let the pot pie rest for 15 minutes before slicing. This resting time allows the filling to set slightly, making it easier to serve without a gravy spill. The crust should be flaky and crisp, while the filling remains warm and comforting—exactly what you want after a long day.
Serve with Style
Garnish with additional chopped fresh parsley for a pop of color and freshness. Serve warm with a side of crusty bread or a simple green salad. This pot pie is hearty enough to stand alone but pairs beautifully with lighter sides to balance the meal.
Each bite delivers tender turkey, rich gravy, and that irresistible flaky crust. The secret to this dish is in the details—the lattice crust, the herb-infused filling, and the perfect balance of flavors. Trust the process, and you'll have a pot pie that tastes like it came straight from Ree Drummond's kitchen.
Pro Tips For Making Ree Drummond Turkey Pot Pie
- SHRED THE TURKEY RIGHT: Don’t just chop leftover turkey into chunks—shred it with two forks or your hands until it’s almost like pulled meat. This makes the filling creamier and easier to mix with the veggies. (Yes, it’s extra work, but it’s the thing that matters most for texture.)
- SWEAT THE ONIONS LOW AND SLOW: Start onions in a cold pan with a splash of water or broth, then cook on low heat for 10+ minutes until they’re translucent and caramelized. Rushing this step means they’ll turn bitter—trust me, I’ve done it.
- SKIP THE MUSHROOM WATER: When sautéing mushrooms, wipe them dry first with a paper towel and cook them in batches if needed. This prevents a soggy filling later. (Your future self will thank you.)
- DON’T OVERMIX THE FILLING: Once the veggies and turkey are combined, stir just enough to distribute everything evenly—overworking it turns the peas into mush. A few lumps are fine; they’ll soften in the oven. (I learned this the hard way.)
Perfect pairings for this recipe
Crusty Bread Pairing
A warm, sourdough loaf from your local bakery is my absolute favorite way to serve this pot pie. The crispy crust contrasts beautifully with the creamy filling, and every bite of bread soaks up the rich gravy like a dream.
For extra flair, brush the bread with garlic butter and toast it in the oven alongside the pot pie—it’ll be ready at the same time. 🥖
Simple Green Salad
Balance the richness of the pot pie with a bright, crisp salad featuring mixed greens, cherry tomatoes, and shaved fennel.
Toss with a light lemon vinaigrette—just 3 tablespoons olive oil, 1 tablespoon lemon juice, ½ teaspoon Dijon mustard, and a pinch of salt and pepper. The acidity cuts through the gravy’s richness perfectly.
Wine Pairings
For a classic pairing, reach for a Chardonnay with buttery notes—like a California or French oak-aged variety. The wine’s creaminess mirrors the pot pie’s gravy, while its acidity keeps your palate fresh.
If you prefer red, a Pinot Noir from Oregon or Burgundy complements the turkey without overpowering the dish. 🍷
Creamy Mashed Potatoes
If you want to keep things cozy, serve the pot pie with garlic mashed potatoes—just 2 cups Yukon Gold potatoes, ¼ cup butter, ¼ cup warm milk, ½ teaspoon salt, and a pinch of black pepper.
The smooth texture contrasts wonderfully with the lattice crust’s crunch. For extra indulgence, fold in 2 ounces of cream cheese for a velvety finish.
Herbed Roasted Potatoes
For a lighter but still satisfying option, try herb-roasted baby potatoes. Toss 1 lb baby potatoes with 2 tablespoons olive oil, 1 teaspoon dried rosemary, ½ teaspoon garlic powder, salt, and pepper.
Roast at 425°F for 30 minutes until golden and crispy. The earthy herbs tie into the pot pie’s thyme and parsley, creating a cohesive meal. 🥔
Dessert Pairing: Warm Apple Crisp
End the meal on a sweet note with a warm apple crisp. The cinnamon and buttery oat topping contrast perfectly with the savory pot pie, and the apples’ tartness cleanses your palate.
Use 4 cups peeled and sliced apples, ½ cup brown sugar, 1 teaspoon cinnamon, and a ½ cup rolled oats mixed with ¼ cup melted butter. Bake at 375°F for 25 minutes—it’ll be ready just as your guests finish their pot pie.
Nutrition facts
Frequently asked questions
Can I make this turkey pot pie without leftover turkey?
Use 2 cups cooked chicken breast or thighs instead—just shred or dice it to match the original recipe. For extra flavor, season the meat with 1 teaspoon poultry seasoning or ½ teaspoon smoked paprika before adding it to the filling. The gravy will still be rich and delicious, so don't worry about the texture difference.
How do I prevent the lattice crust from burning before the filling is done?
Use pie weights or dried beans on top of the lattice to keep it flat while baking. Remove them after 30 minutes, then continue baking until the crust is golden. For extra protection, brush the lattice with a light egg wash (1 egg + 1 tablespoon water) before baking—it adds a golden finish while shielding the crust from browning too quickly.
What’s the best way to reheat leftovers?
Slice the pot pie and reheat individual portions in a 350°F oven for 15-20 minutes until warm and bubbly. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals on medium power. Avoid reheating in the microwave without covering—it can make the crust soggy. The filling reheats beautifully, so don’t skip the oven for the best texture!
Can I make this ahead of time?
Yes! Assemble the pot pie (without baking) up to 24 hours ahead and refrigerate. Bake straight from the fridge, adding 10-15 extra minutes to the baking time. For freezing, bake the pie fully, cool completely, wrap tightly in plastic, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Why did my gravy turn out too thick?
This usually happens when the flour-to-liquid ratio is off. To fix it, whisk in 1-2 tablespoons of water or chicken broth while heating. For future attempts, reduce the flour to ¼ cup and add 1 extra tablespoon of broth if needed. The gravy should coat the back of a spoon but still be smooth—like heavy cream, not glue!