Crock Pot Turkey Pot Pie

This Crock Pot Turkey Pot Pie is a creamy and comforting recipe, which uses leftover turkey and crescent roll dough. It’s the ultimate comfort food recipe, ready in about 6 hours and 10 minutes.

Crock Pot Turkey Pot Pie Ingredients

• 2 cups leftover turkey, chopped
• 2 cups frozen mixed veggies
• 3 cups leftover gravy (or see note below)
• ¼ cup heavy cream
• 1 teaspoon herb and garlic seasoning
• 1 can crescent rolls

How To Make Crock Pot Turkey Pot Pie

1. Mix ingredients in Crock Pot: Combine chopped turkey, frozen vegetables, gravy, cream, and seasoning in the slow cooker.
2. Slow cook until bubbly: Cover and heat on HIGH for 2–3 hours or LOW for 4–6 hours, until the mixture is hot and bubbling.
3. Prepare for baking: Transfer the mixture to a casserole dish (or use an oven-safe Crock Pot insert). Lay crescent roll dough over the top, cutting to fit if needed.
4. Bake the topping: Bake at 375°F for 9–11 minutes, or until the crescent roll topping is golden and fully baked.

Recipe Tips

• What if I don’t have leftover gravy?
  Mix 3 cups chicken broth with ¼ cup flour or cornstarch whisked into ¼ cup cold water as a simple substitute.
• Can I use chicken instead of turkey?
  Absolutely. Shredded or chopped cooked chicken works just as well.
• How to make the crescent dough fit:
  Cut or stretch the dough so it lays in a single layer on top before baking.
• How to make it cheesy:
  Stir in ½ cup shredded cheese before baking for a melty twist.

What To Serve With Turkey Pot Pie

This creamy dish pairs well with light, fresh, or bread-based sides:

• Side salad with vinaigrette
• Garlic bread
• Cranberry sauce
• Steamed green beans

How To Store Turkey Pot Pie

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze before adding the crescent topping. Thaw and reheat, then bake with fresh dough on top.

Turkey Pot Pie Nutrition Facts

• Calories: 614 kcal
• Carbohydrates: 48g
• Protein: 35g
• Fat: 30g
• Saturated Fat: 16g
• Cholesterol: 157mg
• Sodium: 782mg
• Potassium: 757mg
• Fiber: 3g
• Sugar: 6g
• Calcium: 280mg
• Iron: 3.6mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this entirely in the oven?
Yes, mix everything and bake at 375°F covered for 20–25 minutes, then add the crescent dough and bake uncovered until golden.

Is there a dairy-free option?
Use dairy-free cream or omit the cream entirely if needed.

Can I add potatoes to this pot pie?
Yes, diced and pre-cooked potatoes can be stirred in with the turkey and veggies.

Can I prep this ahead of time?
Yes, assemble the filling in the Crock Pot insert and refrigerate overnight. Start cooking the next day.

Try More Recipes:

• Crock Pot Turkey Pumpkin Chili
• Crock Pot Turkey Noodle Soup
• Crock Pot Turkey Necks

Crock Pot Turkey Pot Pie

Recipe by Robert Course: Crock Pot Turkey Recipes

Servings

6

servings

Prep time

10

minutes

Cooking time

6

hours 

Calories

614

kcal

A creamy, slow-cooked turkey pot pie topped with golden crescent rolls — perfect for leftover turkey.

Ingredients

• 2 cups leftover turkey, chopped
  

• 2 cups frozen mixed veggies
  

• 3 cups leftover gravy (or 3 cups chicken broth + thickener)
  

• ¼ cup heavy cream
  

• 1 teaspoon herb and garlic seasoning
  

• 1 can crescent rolls

Directions

• Mix turkey, veggies, gravy, cream, and seasoning in the Crock Pot.
• Cover and cook on HIGH for 2–3 hours or LOW for 4–6 hours until bubbly.
  
• Transfer to a casserole dish and top with crescent dough, trimming as needed.
  
• Bake at 375°F for 9–11 minutes until golden.