Ree Drummond's Turkey Pot Pie Recipe: Homestyle Gravy and Fluffy Crust in One Dish

Ree Drummond’s turkey pot pie recipe delivers all the comfort of a homestyle meal with tender turkey, savory gravy, and a golden crust—all in one dish. 💛 The secret lies in her signature gravy technique, where turkey drippings create a rich, velvety sauce that binds every ingredient together.

This isn’t just a pie; it’s a cozy, one-dish wonder that transforms simple ingredients into a restaurant-worthy dinner.

What sets this recipe apart is the balance of textures and flavors: flaky, buttery crust on top, tender turkey and vegetables in the middle, and a gravy so rich it feels like a hug in a bowl.

Ree’s method ensures the crust stays crisp while the filling remains juicy, proving that homemade pot pies don’t require hours in the kitchen. The best part? It’s a meal that brings people together—perfect for family dinners or gatherings where everyone leaves satisfied.

The filling starts with leftover turkey, simmered with carrots, peas, and onions until the flavors meld into something deeply comforting. The gravy, made from the turkey drippings, thickens just enough to coat every bite without being gluey.

Assemble it all in a pie dish, top with a lattice crust for a touch of elegance, and bake until golden. The aroma alone will have everyone rushing to the table.

Serve with a simple side salad or crusty bread to soak up every last drop of that luscious gravy. This is the kind of dish that tastes even better the next day, making it ideal for meal prep or leftovers.

Let’s get cooking—your taste buds (and your guests) will thank you.

Ingredients for ree drummond turkey pot pie

Simple ingredients that come together for Ree Drummond’s comforting turkey pot pie.

The turkey is the heart of this dish. Leftover turkey works best—it’s already tender and full of flavor. If you don’t have any, rotisserie chicken is a great alternative. Look for turkey with good marbling if you’re buying fresh. The carrots and onions should be fresh, but frozen peas are fine—no need to thaw them first. For the gravy, low-sodium chicken broth is key to balancing the flavors without making the dish too salty. The heavy cream adds richness, but if you’re watching calories, half-and-half works too.

No fresh thyme? Dried thyme at one-third the amount will do. The pie crust can be store-bought if you’re short on time, but homemade is worth the effort—it’s crispier and tastes better. Trader Joe’s has a great pre-made pie crust if you’re in a pinch. For the vegetables, you can swap in green beans or corn if you prefer. The filling should be thick but not dry—if it’s too watery, let it simmer longer to thicken. If you’re making this ahead, assemble the pie and refrigerate overnight for even better flavor.

This pot pie reheats beautifully—just cover with foil and bake at 375°F for 20-25 minutes until the crust is golden. It keeps well in the fridge for 3-4 days or freezes for up to 3 months. For the crust, keep it wrapped in plastic wrap until you’re ready to bake to prevent drying out. The gravy thickens as it cools, so you can always add a splash of milk or broth if it’s too thick after reheating. Serve with a simple side salad or crusty bread to soak up every last bit of that delicious gravy.

Step-by-step instructions for Ree Drummond's turkey pot pie

Here's how to assemble this comforting classic with a tender crust and rich gravy.

In a large bowl, combine the 2 cups leftover turkey, 1.5 cups diced carrots, 1 cup thawed peas, 1 whole diced yellow onion, 1 tbsp chopped fresh thyme, 1.5 tsp salt, and 0.5 tsp black pepper. Mix gently but thoroughly—you want everything evenly distributed without mashing the turkey. This is your flavor foundation, so don't skip the mixing.

Set the bowl aside while you prepare the gravy. The filling should sit at room temperature for about 10 minutes before assembly—this helps prevent condensation in the finished pie. If you're short on time, just proceed with the cool filling; it'll still work, but room temperature gives the best texture.

In a medium saucepan, melt the 0.75 cup cold cubed butter over medium heat. Once melted, whisk in the 1.5 cups all-purpose flour for gravy thickening and cook for 1-2 minutes until the mixture turns a light golden color. This is called a roux, and it's what gives your gravy that rich, velvety texture.

Slowly whisk in the 1.5 cups chicken broth, then add the 0.25 cup heavy cream and 0.25 cup whole milk. Bring to a gentle simmer and cook for 5-7 minutes until thickened to a pudding-like consistency. You're aiming for a gravy that coats the back of a spoon but still flows smoothly. If it thickens too quickly, whisk in 1-2 tablespoons of hot water to adjust.

Preheat your oven to 375°F. Grease a 9-inch pie dish lightly with butter or oil—this prevents sticking and makes cleanup easier. Spread the turkey filling evenly in the bottom, pressing down gently to create a compact layer. Then, pour the gravy mixture over the filling, spreading it evenly to the edges.

Here's the thing—don't overfill the pie. The gravy should come about halfway up the sides of the pie dish. This gives room for the crust to rise properly without overflowing. If you're worried about it looking bare, trust me—it'll bake up beautifully with a golden crust.

In a large bowl, combine the 2 cups all-purpose flour for the crust, 1.5 tsp salt, and 0.5 tsp black pepper. Cut in the 0.75 cup cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. This cold butter creates flaky layers in your crust.

Drizzle in the 0.5 cup ice water and mix gently with a fork until the dough just comes together. It should hold when pressed but still feel slightly crumbly. Turn the dough onto a lightly floured surface and roll it out to fit your pie dish, about 1/8-inch thick. Carefully drape it over the pie, trimming excess dough and crimping the edges with your fingers to seal.

Place the pie on a baking sheet (to catch any drips) and bake for 45-50 minutes until the crust is golden brown and the filling is bubbling. If the crust starts browning too quickly, tent it loosely with aluminum foil to prevent burning while it finishes cooking.

Let the pie rest for 10-15 minutes before slicing—this allows the filling to set slightly and makes for cleaner slices. Serve warm with a side of steamed green beans or a simple garden salad. The crust should be tender yet slightly crisp, and the gravy should be thick enough to coat each bite without being gluey.

Perfect pairings for ree drummond turkey pot pie

Crusty Bread Pairing

Nothing complements this rich pot pie like a warm, crusty loaf of bread for soaking up every last drop of gravy. I love using a sourdough boules from my local bakery—their open crumb structure traps the juices beautifully.

If you're short on time, French baguettes work perfectly too. For an extra-special touch, brush the bread with garlic butter before serving—it adds another layer of flavor that pairs wonderfully with the turkey and thyme. 🥖

Simple Side Salad

A bright, crisp salad cuts through the richness of the pot pie and balances the meal beautifully.

My go-to is a mixed greens salad with arugula, cherry tomatoes, and cucumber slices, tossed with a light lemon vinaigrette (just 2 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt).

Add some shaved Parmesan cheese for a salty contrast that makes the pie taste even better. The acidity from the lemon also helps cleanse your palate between bites.

Steamed Green Beans

For a classic side that’s quick and easy, steamed green beans are a perfect match. Toss them with 1 tbsp butter, a pinch of salt, and a splash of lemon juice after cooking. The crisp-tender texture and bright flavor complement the creamy gravy and tender turkey.

If you want to add a little extra protein, sprinkle with toasted almonds or crumbled feta cheese for a nutty or salty kick. 🌱

Creamy Mashed Potatoes

If you're serving this pot pie as a standalone main course, creamy mashed potatoes make an excellent companion. Use Yukon Gold potatoes boiled until tender, then mashed with butter, warm milk, and a touch of cream.

Season with salt and white pepper for a smooth, velvety texture. The richness of the potatoes pairs perfectly with the gravy, creating a cozy, hearty meal. For extra flavor, fold in roasted garlic or chives before serving.

Wine Pairings

For a drink that enhances the flavors without overpowering them, I recommend a dry white wine like Chardonnay or Sauvignon Blanc. A crisp Chardonnay from California or France complements the creamy gravy and buttery crust beautifully.

If you prefer red, a light Pinot Noir works well—its bright acidity balances the richness of the dish. For a non-alcoholic option, sparkling apple cider adds a refreshing contrast to the warm, comforting flavors of the pot pie. 🍷

Frequently asked questions