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Thanksgiving Turkey Pot Pie

  • Author: Joy the Baker
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: Serves 8
  • Category: dessert, holiday


An entire Thanksgiving dinner in a single pot pie.



For the Crust:

  • 2 1/2 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold, cut into cubes
  • 1/2 cup cold buttermilk

For the Filling:

  • 1– (approx 3 pound) bone-in skin-on turkey breast (cooked or uncooked)
  • 4 tablespoons tablespoons olive oil, divided
  • Kosher salt and fresh cracked black pepper
  • 3 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 1 1/2 cups chicken broth
  •  3/4 cup whole milk
  • 2 ounces cream cheese
  • 1 cup diced yellow onion
  • 1 garlic clove, minced
  • 1 cup diced carrots
  • 1 cup diced green beans
  • 1 teaspoon each chopped fresh thyme and sage
  •  3/4 cup frozen peas, thawed

For the Topping:

  • 2 (6 ounce) packages stuffing mix (such as Stovetop
  • 3 cups water
  • 8 tablespoons (1/2 cup) unsalted butter
  • 1/3 cup dried cranberries


  1. To make the crust, in a medium bowl, whisk together flour and salt.  Add cold, cubed butter and, using your fingers, work the butter into the flour mixture.  Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas.  Create a well in the butter and flour mixture and pour in the cold buttermilk.  Use a fork to bring to dough together.  Try to moisten all of the flour bits.  On a lightly floured work surface, dump out the dough mixture.  It will be moist and shaggy.  That’s perfect.  Divide the dough in two and gently knead into two disks.  Wrap each disk in plastic wrap and refrigerate for 1 hour. We’ll only use one disk for this pie so perhaps freeze the other pie dough disk for another use if you don’t make another pie within three days.
  2. Cube turkey breast into bite size pieces if you bought a pre-ccooked piece of meat. To cook the turkey breast, place a rack in the center of the oven and preheat oven to 450 degrees F.
  3. Place turkey breast in a large oven-safe skillet or cast iron. Pat the outside of the turkey dry and rub with 2 tablespoons olive oil. Sprinkle generously with salt and pepper, on the outside and inside of the skin. Allow the turkey to rest on the counter for 20 minutes or so if it’s fridge cold.
  4. Place pan in the oven and immediately reduce heat to 350 degrees F. Allow the turkey to roast for 1 hour before checking the temperature. Place a meat thermometer in the thickest part of the meat and see that the temperature reaches 165 degrees. If after an hour the turkey hasn’t reached temperature, let it back for another 10-15 minutes before testing again. Remove from the oven and allow turkey to rest for 20 minutes before dicing into bite-size cubes for the pie.
  5. To make the filling, start by dicing the onion, garlic, carrots, green beans, and thawing the frozen peas. Set aside.
  6. In a medium saucepan over medium heat, melt butter. Whisk in the flour. Mixture will be very thick. Heat for 1 minute. Turn flame to low and slowly add the chicken stock. Whisk until no flour bits remain. Whisk in the milk and add the cream cheese. Heat over medium low heat, stirring often, until cream cheese has melted and the mixture is the consistency of warm, thick pudding. Add salt and pepper to taste. Remove mixture from heat and spoon into a medium bowl. Set aside.
  7. In a medium skillet over medium heat, remaining olive oil. Add onions and saute until translucent, about 3 minutes. Add minced garlic and saute for one minute more. Add carrots, green beans, and peas. Cook for about 5 minutes. The vegetables will not be entirely cooked through. Add the fresh herbs and stir to combine. Remove from heat and stir in cooked, cubed turkey. Stir the mixture to the sauce. Stir to combine. Set aside and allow the filling to cool slightly.
  8. To assemble the pie, remove one of the pie dough disks from the fridge. On a lightly floured surface, roll dough out into about a 13-inch round. Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface. This ensures that the dough isn’t sticking to the work surface. The circle won’t be perfect, that’s ok. Try not to get any tears in the rolled out dough, but if you do, they can be patched together with extra dough. When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore. Gently lift the 13-inch round from the floured surface and center in a deep 9-inch round pie dish. Fold an excess dough under the pie crust and crimp. Place in the fridge while you assemble the topping.
  9. In a medium saucepan simmer water and butter. Add the stuffing mix and cranberries, cover, and allow to rest until absorbed, about 5 minutes. Remove the lid and fluff with a fork.
  10. Place a rack in the upper third of the oven and preheat oven to 375 degrees F. To assemble pie, spoon the filling into the crust and top with stuffing. Bake until crust is golden and the filling is lightly bubbling around the edges, 35-45 minutes. Remove from the oven and let stand for 20 minutes before serving. Pie can also be cooled to room temperature, covered, and chilled in the refrigerator. To re-heat, cover loosely with foil and reheat until just warm in a 300 degree F oven.