There’s nothing quite like the inviting aroma of a pot pie baking in the oven, and with my Easy Instant Pot Turkey Pot Pie recipe, that warmth and familiarity comes together in a flash. Picture this: a flaky, golden crust enveloping tender chunks of turkey and vibrant vegetables, all soaked in a rich, creamy sauce. I can’t help but smile when I think about how this dish brings my family together, especially after the chaos of Thanksgiving—when the leftovers seem endless, and inspiration starts to dwindle.
I discovered this creamy delight one evening when I was at a loss for what to do with the turkey taking up residence in my fridge. A little experimentation with my trusty Instant Pot had me smiling from ear to ear as the flavors melded together seamlessly. Whether it’s a quick weeknight meal or a comforting feast with loved ones, this turkey pot pie promises not only ease in preparation but also a satisfying bite that will coax everyone back for seconds. The best part? You’ll have a homemade meal ready in no time, celebrating those cherished flavors without the fuss of fast food. So let’s dive into this heartwarming recipe and make mealtime a little more special.
Why is Easy Instant Pot Turkey Pot Pie a Must-Try?
Quick and Convenient: This recipe allows you to whip up a comforting meal in under an hour, making it ideal for busy nights.
Family Favorite: Packed with tender turkey and vegetables, it’s a surefire crowd-pleaser that brings everyone to the table.
Versatile Ingredients: Use leftover turkey, chicken, or even your favorite veggies for a personalized touch.
Rich, Creamy Filling: The combination of flavors creates an indulgent filling that hugs the flaky crust perfectly.
Perfect for Leftovers: An excellent way to utilize your Thanksgiving turkey while enjoying a dish that feels like a warm hug in a bowl.
Dive into this hearty pot pie and explore more ways to savor leftovers!
Easy Instant Pot Turkey Pot Pie Ingredients
For the Filling
- Turkey Breast – A delightful way to utilize leftover turkey for a quick meal.
- Olive Oil – Ideal for searing the turkey; any cooking oil can be swapped in.
- Butter – Adds a rich flavor to the filling; consider margarine for dairy-free needs.
- Flour – Essential for thickening the sauce; swap with gluten-free flour for a gluten-free option.
- Onion (diced) – Provides a savory base flavor; shallots make a great alternative!
- Celery (diced) – Contributes both texture and taste; try bell peppers for a fun twist.
- Garlic (minced) – Enhances overall flavor; garlic powder works as a good stand-in.
- Chicken Broth – Infuses moisture and flavor; vegetable broth works wonderfully too.
- Milk – Adds creaminess; use plant-based milk for lactose-free preparations.
- Frozen Mixed Vegetables – A blend of textures and nutrients; feel free to switch up the mix based on what’s in your freezer.
- Kosher Salt – Elevates the flavors; you can use regular salt instead—just be cautious with amounts.
- Ground Black Pepper – Offers a hint of heat; adjust quantity to suit your taste.
- Poultry Seasoning – For that herby kick; mix thyme, sage, and rosemary if you’re short on this spice.
- Dried Thyme – Adds an aromatic touch; fresh thyme is a beautiful substitution if handy.
For the Crust
- Frozen Puff Pastry – The perfect flaky top for your pot pie; you can also use pre-made pie crust or biscuits.
- Egg – Ideal for an egg wash and a golden finish; skip it for a vegan version.
How to Make Easy Instant Pot Turkey Pot Pie
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Sauté the Turkey: Set your Instant Pot to sauté mode. Add olive oil and sear the seasoned turkey (with salt, pepper, and poultry seasoning) skin-side down for about 1-2 minutes until golden brown.
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Pressure Cook: Turn off the sauté function, pour in 1 cup of chicken broth, seal the lid, and cook on manual high pressure for 10 minutes.
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Release the Pressure: Once cooking is complete, allow the pot to naturally release pressure for 10 minutes before carefully quick venting any remaining pressure.
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Prepare the Turkey: Remove the turkey from the pot. After discarding the skin and bones, mince the meat and set it aside along with the broth.
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Sauté Vegetables: Switch the Instant Pot back to sauté mode, melt some butter, and sauté the diced onion and celery for about 3-4 minutes until softened. Add minced garlic and sauté for an additional 30 seconds.
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Make the Roux: Stir in the flour, cooking for about 2 minutes until lightly browned, stirring constantly to avoid lumps.
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Add Liquids: Gradually add reserved broth, extra broth, and milk to the pot, stirring until it reaches a simmer. Season with salt, pepper, and dried thyme, cooking until thickened (2-3 minutes).
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Combine Ingredients: Fold in the frozen mixed vegetables and the minced turkey until well combined.
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Assemble the Pie: Pour the filling into a baking dish. Top with puff pastry, cutting steam vents, and brush with egg wash for a glossy finish.
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Bake to Perfection: Bake at 425°F for 20-25 minutes, or until the crust is golden brown. Allow to cool for 10 minutes before serving.
Optional: Serve with a sprinkle of fresh herbs for added flavor.
Exact quantities are listed in the recipe card below.
Storage Tips for Easy Instant Pot Turkey Pot Pie
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Fridge: Store any leftovers in an airtight container for up to 3 days. This ensures the flavors remain fresh and prevents spoilage.
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Freezer: For longer storage, freeze the assembled pot pie (before baking) wrapped tightly for up to 3 months. Thaw in the fridge overnight before baking.
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Reheating: To reheat, simply place in the oven at 350°F for about 20-25 minutes, or until heated through and the crust is crispy. For best results, cover loosely with foil to prevent over-browning.
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Make-Ahead: You can prepare the filling ahead of time and refrigerate for up to 1 day. Assemble the pie right before baking for a freshly baked Easy Instant Pot Turkey Pot Pie.
Variations & Substitutions for Easy Instant Pot Turkey Pot Pie
Get ready to elevate your pot pie experience! This dish is incredibly versatile, allowing you to tailor it to your tastes and dietary needs.
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Protein Swap: Substitute turkey with shredded rotisserie chicken for a quicker option. If you’re short on time, this tasty option saves the day!
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Vegetarian Twist: Use mushrooms, lentils, or chickpeas instead of turkey for a hearty vegetarian version. This adds delightful texture and depth of flavor.
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Gluten-Free Flour: Swap regular all-purpose flour with gluten-free flour to thicken the filling without sacrificing taste. Your gluten-sensitive friends will appreciate it!
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Dairy-Free Delight: Replace cow’s milk with almond, soy, or coconut milk for a creamy base that meets dairy-free needs. The result is just as luscious without the lactose!
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Veggie Medley: Experiment with different frozen veggies like peas, corn, or green beans for added nutrition and flavor. This burst of color makes your pot pie visually appealing too!
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Thickening Alternatives: For a lighter option, use cornstarch slurry instead of flour to thicken the filling. This maintains the creamy texture while reducing carbs.
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Herb Infusion: Add fresh herbs like parsley or basil before baking to amp up the freshness of the filling. Their vibrant notes will transform each bite!
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Top it Off: Instead of puff pastry, use biscuit dough or a traditional pie crust for a comforting twist that brings nostalgia to your meal. The choice is yours!
What to Serve with Easy Instant Pot Turkey Pot Pie?
Complete your meal with enticing sides that harmonize beautifully with the comforting flavors of this dish.
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Light Green Salad: A refreshing salad adds a crisp contrast to the richness of the pot pie, invigorating every bite. Toss in seasonal veggies, nuts, and a tangy vinaigrette for a bright finish.
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Steamed Broccoli: This vibrant green vegetable brings a wonderful crunch and a healthy touch to your plate, enhancing the overall meal experience. Drizzle with lemon juice for an uplifting zesty note.
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Garlic Mashed Potatoes: Creamy and velvety, these mashed potatoes complement the savory filling of the pie while adding a decadent side that feels indulgent. A hint of garlic elevates the comfort factor!
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Roasted Brussels Sprouts: The crispiness of roasted Brussels sprouts adds an earthy element, creating a delightful play on textures against the soft pot pie. Season them with a balsamic glaze for an exquisite finish.
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Herbed Breadsticks: These soft and fluffy breadsticks are perfect for mopping up any extra filling from your plate, making every last bite irresistible. Their buttery herb flavor mingles delightfully with the pot pie.
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Cranberry Sauce: A spoonful of tart cranberry sauce cuts through the creaminess of the pot pie, bringing a burst of flavor that pays homage to Thanksgiving tradition. Pair it to celebrate those festive flavors!
Expert Tips for Easy Instant Pot Turkey Pot Pie
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Sear Well: Ensure the turkey is adequately seared for maximum flavor; a golden crust enhances the taste of the filling.
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Balanced Broth: Use a good quality chicken broth for richness; any leftover turkey broth can elevate the flavor even more.
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Cooling Time: Allow the pot pie to cool slightly before serving; this helps prevent hot filling from spilling out when cut.
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Watch the Pastry: Keep an eye on the puff pastry while baking; if it browns too quickly, cover with foil to avoid burning.
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Customization Friendly: Feel free to introduce your favorite vegetables; this Easy Instant Pot Turkey Pot Pie can accommodate various tastes.
Make Ahead Options
You can effortlessly make this Easy Instant Pot Turkey Pot Pie ahead of time, perfect for busy weeknights! Start by preparing the turkey filling (steps 1 to 8) and store it in the refrigerator for up to 3 days. Additionally, you can assemble the entire pot pie—just leave off the puff pastry until you’re ready to bake; this keeps the crust fresh and flaky. When it’s time to enjoy your meal, preheat the oven, top your chilled filling with puff pastry, and brush with egg wash before baking at 425°F for 20-25 minutes. Your homemade pot pie will be just as delightful as when you first made it, providing that comforting taste with minimal hassle!
Easy Instant Pot Turkey Pot Pie Recipe FAQs
How do I select the best turkey for my pot pie?
Absolutely! For this Easy Instant Pot Turkey Pot Pie, leftover turkey is perfect because it saves time and reduces waste. If you’re using fresh turkey, look for turkey breast with a nice pink hue and minimal dark spots to ensure freshness.
How should I store my leftover pot pie?
Once cooled, store any leftover turkey pot pie in an airtight container in the refrigerator for up to 3 days. This helps keep the flavors fresh and prevents spoilage. If you plan to eat it later, simply reheat it in the oven at 350°F until warmed and the crust is crispy again.
Can I freeze the pot pie, and how do I do it?
Very! To freeze your Easy Instant Pot Turkey Pot Pie, wrap it tightly with plastic wrap and then foil to avoid freezer burn. You can freeze it before baking for up to 3 months. When you’re ready to enjoy it, thaw in the fridge overnight and bake it from there as directed in the recipe.
What if my filling is too watery?
If your filling appears too watery after adding the milk, here’s what you can do: Allow it to simmer a bit longer to reduce the liquid, stirring occasionally until it thickens to your desired consistency. You can also mix a little cornstarch with water, then stir it in to thicken the sauce in a pinch.
Are there any dietary considerations I should keep in mind?
I often advise checking for allergies when cooking for others. For those who are dairy-free, substitute butter with margarine and opt for a plant-based milk. If you’re cooking for pets, remember that onions and garlic can be harmful to them, so avoid including those ingredients in their portion.
Easy Instant Pot Turkey Pot Pie Perfect for Leftover Love
Ingredients
Equipment
Method
- Set your Instant Pot to sauté mode. Add olive oil and sear the seasoned turkey (with salt, pepper, and poultry seasoning) skin-side down for about 1-2 minutes until golden brown.
- Turn off the sauté function, pour in 1 cup of chicken broth, seal the lid, and cook on manual high pressure for 10 minutes.
- Once cooking is complete, allow the pot to naturally release pressure for 10 minutes before carefully quick venting any remaining pressure.
- Remove the turkey from the pot. After discarding the skin and bones, mince the meat and set it aside along with the broth.
- Switch the Instant Pot back to sauté mode, melt some butter, and sauté the diced onion and celery for about 3-4 minutes until softened. Add minced garlic and sauté for an additional 30 seconds.
- Stir in the flour, cooking for about 2 minutes until lightly browned, stirring constantly to avoid lumps.
- Gradually add reserved broth, extra broth, and milk to the pot, stirring until it reaches a simmer. Season with salt, pepper, and dried thyme, cooking until thickened (2-3 minutes).
- Fold in the frozen mixed vegetables and the minced turkey until well combined.
- Pour the filling into a baking dish. Top with puff pastry, cutting steam vents, and brush with egg wash for a glossy finish.
- Bake at 425°F for 20-25 minutes, or until the crust is golden brown. Allow to cool for 10 minutes before serving.