Cozy & Crustless Turkey Pot Pie
This creamy, hearty Crustless Turkey Pot Pie combines tender turkey, potatoes, carrots, celery, peas, spinach, and fresh herbs in a savory, comforting filling without the traditional crust. Perfect for using leftover holiday turkey or preparing with freshly roasted turkey breast, it's a satisfying one-pot meal filled with colorful vegetables. Use classic potatoes and flour or substitute sweet potatoes and gluten-free flour to suit your preferences.
Introduction
There's something especially satisfying about a hearty pot pie filled with tender vegetables, savory herbs, and a creamy broth. This Cozy & Crustless Turkey Pot Pie brings together all those familiar flavors without needing to prepare a crust.
It's a wonderful way to transform leftover holiday turkey into another delicious meal, but you don't have to wait for the holidays to enjoy it! A freshly roasted turkey breast works just as well, making this an easy recipe to enjoy throughout the cooler months or whenever you're craving a homey, comforting dinner.
🌿 Mindful Morsel
This crustless turkey pot pie brings together lean protein, fiber-rich vegetables, and herbs that can contribute to a balanced, anti-inflammatory eating pattern. Turkey provides protein that supports muscle maintenance and repair, while carrots offer beta-carotene, a plant pigment the body can convert into vitamin A.
Spinach contributes folate and carotenoids such as lutein, while peas provide fiber and plant-based protein. Garlic contains sulfur-containing compounds, and herbs like thyme and parsley provide polyphenols and other plant compounds studied for their antioxidant properties.
Choosing sweet potatoes adds another source of beta-carotene, while traditional potatoes contribute potassium and vitamin C. Both can be part of a nutritious, satisfying meal.
Rather than relying on any single ingredient, this recipe highlights how a variety of vegetables, herbs, and protein-rich foods can work together to support overall wellness.
Recipe Information
Servings: 6 to 8
Calories: Approximately 321–399 calories per serving, depending on ingredients and portion size
Prep Time: 15 to 20 minutes
Cook Time: Approximately 35 minutes with leftover turkey, or 80 to 110 minutes when roasting fresh turkey breast
Total Time: Approximately 50 minutes with leftover turkey, or 1 hour 40 minutes to 2 hours 10 minutes with fresh turkey breast
Dietary Notes: Can be made gluten-free
Ingredients
Turkey Pot Pie
3 to 4 cups cooked, shredded or chopped turkey (leftover holiday turkey or approximately 1½ to 2 pounds raw boneless, skinless turkey breast)
2 tablespoons butter
1 yellow onion, chopped
2 to 3 large carrots, sliced (or use baby carrots)
2 to 3 celery stalks, sliced
1 to 1½ cups frozen peas
3 to 4 garlic cloves, minced (or jarred garlic)
⅓ cup flour (all-purpose, wheat, or gluten-free)
4 cups chicken stock or broth
1 cup milk
1½ cups potatoes, diced (any variety, or substitute sweet potatoes)
3 to 4 cups fresh spinach
2 tablespoons fresh thyme (or 1 tablespoon dried)
¼ cup fresh parsley, chopped
1 teaspoon salt, plus more to taste
½ teaspoon black pepper
For Roasting Fresh Turkey Breast (If Not Using Leftovers)
1½ to 2 pounds boneless, skinless turkey breast
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
For Serving
Warm biscuits, crusty bread, or gluten-free bread, optional
Fresh parsley or thyme, optional
Instructions
Prep: Slice the carrots and celery, mince the garlic, chop the onion, and dice the potatoes or sweet potatoes. Prepare the thyme and parsley if using fresh. If using leftover holiday turkey, shred or chop 3 to 4 cups into bite-sized pieces and set aside. If preparing fresh turkey breast, follow the roasting instructions below before adding it to the pot pie.
Roast the Turkey Breast (If Using Fresh): Preheat the oven to 375°F. Pat the boneless, skinless turkey breast dry and rub with 1 tablespoon olive oil. Season with salt and freshly ground black pepper. Place the turkey breast in a lightly greased baking dish and roast for approximately 45 to 75 minutes, depending on its thickness, until the thickest portion reaches an internal temperature of 165°F. Begin checking the temperature early, as smaller or thinner breasts may cook faster. Allow the turkey to rest for approximately 10 minutes before chopping or shredding into bite-sized pieces. Set aside.
Cook the Vegetables: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-low heat. Add the chopped onion, sliced carrots, and celery. Cook for approximately 5 to 10 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
Build the Base: Sprinkle the flour over the vegetables and stir for approximately 1 minute, allowing the flour to coat the vegetables evenly. Add the diced potatoes or sweet potatoes, then gradually pour in the chicken stock and milk, stirring well to incorporate the flour. Season with salt, black pepper, and thyme.
Simmer: Increase the heat to medium-high and bring the mixture to a gentle boil, stirring occasionally to prevent sticking. Once boiling, reduce the heat to medium-low and simmer for approximately 20 minutes, or until the potatoes are tender when pierced with a fork. Stir occasionally as the broth begins to thicken.
Finish the Filling: Stir in the cooked, shredded or chopped turkey, fresh spinach, parsley, and frozen peas. Continue simmering for another 5 to 10 minutes, allowing the spinach to wilt, the peas to warm through, and the filling to reach your preferred consistency. Taste and adjust with additional salt, pepper, or herbs as desired.
Serve: Ladle the creamy turkey pot pie filling into bowls and garnish with additional fresh parsley or thyme if desired. Enjoy on its own or alongside warm biscuits, crusty bread, or a gluten-free alternative.
Tips/Notes
No leftover turkey? Use approximately 1½ to 2 pounds of boneless, skinless turkey breast. Roast ahead of time, then chop or shred the cooked turkey before adding it to the filling. Aim for approximately 3 to 4 cups of cooked turkey.
Save time: Roast the turkey breast a day in advance and refrigerate it until you're ready to prepare the pot pie. This makes the stovetop portion a convenient weeknight meal.
Make it creamier: Substitute half-and-half for the milk to create a richer, creamier filling.
Try sweet potatoes: Swap traditional potatoes for sweet potatoes to add a slightly sweeter flavor and additional beta-carotene.
Gluten-free option: Use a gluten-free all-purpose flour blend and verify that your chicken stock and other packaged ingredients are gluten-free.
Freezer-friendly: Allow the pot pie filling to cool before transferring it to freezer-safe containers. Freeze for up to 2 months for best quality. Thaw in the refrigerator and reheat thoroughly.
Social Media Callout
All the comforting flavors of turkey pot pie, without the crust! 🥣🌿
This Cozy & Crustless Turkey Pot Pie combines tender turkey, potatoes, carrots, celery, peas, spinach, and savory herbs in a creamy, satisfying filling.
Perfect for using up holiday leftovers, but just as delicious with freshly roasted turkey breast. And with everything coming together in one pot after the turkey is prepared, cleanup is simple!
Leftover turkey or freshly roasted, this is comfort food you can enjoy all season long.
Tag @mmmindfulmorsels if you make it!
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