Cajun Turkey Pot Pie


A turkey pot pie made with turkey leftovers and flavored with Cajun spices, onions, celery and green pepper.

Photography Credit: Elise Bauer

Turkey Pot Pie – Perfect for Holiday Leftovers

Winter took its sweet time coming to Northern California this year, but it did finally arrive, and here we are with long, chilly nights and frost-kissed mornings. Perfect weather for a warming bowl of pot pie!

There is the classic chicken pot pie of course. But with the holidays we thought we might try our hand at a turkey pot pie made with cooked turkey, a perfect dish for holiday leftovers.

Cajun Turkey Pot Pie

How to Make Turkey Pot Pie

This turkey pot pie has a Cajun twist, starting with the trinity of onions, celery, and green bell peppers, and spiced up a bit with Cajun seasoning.

It’s topped with a flaky, buttery crust, which is in my opinion, the best reason of all to make a pot pie.

You can either make it as a large casserole or in ramekins for individual servings.

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Cajun Turkey Pot Pie Recipe

  • Prep time: 1 hour, 15 minutes
  • Cook time: 40 minutes
  • Yield: Serves 6-8

You can make the turkey pot pie either in individual ramekins or in one large casserole dish.



  • 5 Tbsp peanut oil or unsalted butter
  • 3 celery stalks, chopped
  • 1 1/2 cups chopped yellow or white onion
  • 1 large green pepper, chopped
  • 1-2 jalapeno peppers, chopped
  • 4 garlic cloves, minced
  • 3 cups diced, cooked turkey meat
  • 2 Tbsp Cajun seasoning*
  • Salt
  • 1/3 cup all-purpose flour
  • 2 1/2 cups turkey or chicken stock
  • 1 cup dark beer (brown ale or Guinness)
  • 1 cup diced tomatoes

Pie Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) chilled unsalted butter, diced into 1/2-inch cubes
  • 3 to 4 Tbsp chilled ice water

Egg Wash:

  • 1 egg yolk
  • 1 Tbsp cream

*If you can't find Cajun seasoning in your local market, you can make your own with 3/4 teaspoon each of salt, pepper, dried oregano, dried thyme, and 1 1/2 teaspoons each of paprika, garlic powder, and onion powder.


1 Make the pie crust dough: Pulse the flour and salt together in a food processor. Add the chilled butter cubes to the food processor and pulse 5 times. The dough should resemble a coarse cornmeal, with some pea-sized pieces of butter.

Slowly add the chilled water (make sure there are no small ice cube bits), just a tablespoon at a time, pulsing once after each addition, until the dough just sticks together when you press some between your fingers.

how to make turkey pot pie dough cutting in fat for turkey pot pie dough
how to make turkey pot pie crust turkey pot pie dough for crust

Empty the food processor, placing the dough mixture on a clean surface. Use the heel of your palm to shmoosh the dough mixture onto the table surface a few times. This action will help flatten and spread the butter between layers of flour, so that the resulting dough will be flaky.

Once you've done this a few (5 or 6) times, use your hands to mold the dough into a disk. Sprinkle the disk with a little flour, wrap it in plastic wrap, and let it chill for an hour, or up to 2 days, before rolling out.

2 Sauté onions, celery, green pepper, jalapeño: Heat the oil over medium-high heat and sauté the onion, celery, green pepper and jalapeño, stirring often, until they are soft, about 6-8 minutes.

3 Add the garlic, turkey meat, Cajun seasoning, and salt. Mix well and cook another 1 minute, stirring once or twice.

4 Finish making the filling: Bring the stock and beer to a boil in a small pot. Sprinkle the flour over the turkey and veggies and mix well. Cook for 4-5 minutes, stirring often and making sure no flour burns on the bottom of the pan.

Slowly pour in the hot stock-beer mixture, stirring. It will seize up at first, then, as you pour in more stock and stir, will form a silky sauce for the turkey.

Add the tomatoes and cook until the mixture thickens, about 3-5 minutes.

Pour the filling into a 2-quart casserole or, if you wish, into individual ramekins.

5 Prepare the crust: Roll dough out on a lightly floured surface to a little less than a quarter-inch thick. If you are using a casserole, roll into a sheet a little larger than the dish.

If you are using ramekins (use 10 ounce ramekins), cut the dough into 6 rounds that are slightly larger than the circumference of the ramekins.

6 Top the filling with the crust dough: Lay the dough onto the filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie, or several if you are making a casserole.

7 Brush with egg wash: Whisk together in a small bowl the egg yolk and cream for an egg wash. Use a pastry brush to paint the egg wash over the crust. This will help the crust brown nicely.

8 Bake: Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

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Leftover Turkey Pot Pie - from The Pioneer Woman

Cheesy Turkey Pot Pies - from the Picky Palate

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

13 Comments / Reviews

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Did you make it? Rate it!

  1. ARmikey

    I live in Arkansas and we have a lot Louisiana influence.
    My Cajun pot pie is similar in the veggie and sauce ingredients as all pot pies are .
    Now for the lb of meat, one can really pump it up by buying a pkg of frozen cooked crawfish tails and/or frozen raw alligator meat. All our grocery stores carry it. I like to use half of each pkg mixing the two and you have enough for a second pie down the road. One can cook the alligator in the microwave or saute it. Remember it is going into the oven for a while so don’t overcook it.
    Also one has to add heat. cayenne pepper works or Tony Chachere’s creole seasoning. It is always in my spice rack. Great in grits.
    Never tell anybody what is in it or they won’t eat it. Tell them after they eat a slice and at least half will come back for more. The others will say they like it but when told what is in there will psychologically not want anymore. Same thing happens with my gizzard stroganoff. Go figure.

    Show Replies (1)
  2. b

    I added frozen sliced okra when cooking the “trinity” it was a perfect addition. my husband from the South loved it


  3. Brian

    I cheat and use store bought pie crusts, but don’t tweak the basic recipe too much. I’ve used Great Lakes Brewery “Edmund Fitzgerald” (A divine, hoppy, ruby porter, for those of you on the left coast, it’s not quite a Stone “Arrogant Bastard”). Sometimes I’ll add andouille or chorizo, but I always use smoked turkey.

    This has turned into a favorite post-Thanksgiving treat. Made a big batch last time and we pulled some out of the freezer for tonight. Perfect meal to enjoy after clearing the driveway of yet another 6 inches of snow. {For those of you on the left coast, ‘snow’ is the stuff you see on TV that people sometimes ski on ;o) }

  4. Frank Speyerer

    Tony Chachere’s Creole Seasoning

    The secret of good cooking is in the seasoning. After 30 years of cooking and blending. Tony has come up with this tried and tested mixture of spices, herbs and seasoning. These are so well blended that you use Tony’s All-Purpose Famous Creole Seasoning as you would salt. The quantity below is good for many delicious meals. Store in an airtight jar.
    Note: This recipe is from page 3 of Tony Chachere’s CAJUN COUNTRY COOKBOOK, Copyright 1972


    • 1 28 ounce box free flowing salt (Morton’s)
    • 1 1½ ounce box ground black pepper 

    • 1 2 ounce bottle ground red pepper 

    • 1 1 ounce bottle pure garlic powder 

    • 1 1 ounce bottle chili powder 

    • 1 1 ounce carton monosodium glutamate (Accent)


    1. Mix well and use like salt.
    2. When it’s salty enough, it’s seasoned to perfection.
    3. Use generously on everything.
    Note: If too peppery for children, add more salt to mixture, then season to taste.
    To Season Seafood – use half of above mixture and add:

    • 1 teaspoon powdered thyme
    • 1 teaspoon bay leaf 

    • 1 teaspoon sweet basil 



  5. Chef Cooley

    Elise would a bottom crust be ok, or would it turn out soggy? Can’t wait to try this one. Thanx much.

    These types of pies are not meant to have bottom crusts. Yes it would be soggy if you followed the filling recipe as is. ~Elise

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