Turkey Pot Pie Freezer Recipe

Freeze an unbaked turkey pot pie for up to 3 months for a ready-to-bake meal made from leftover roasted, smoked, or trash-can turkey. Make a thick filling, cool it before adding the crust, wrap the pie tightly, and bake it straight from frozen or after a refrigerator thaw.

Freezer Task	Planning Figure
Store a tightly wrapped, unbaked assembled pot pie	Up to 3 months

Why Freeze Turkey Pot Pie Before Baking

A pot pie freezes best when the filling is already cooked but the crust has not been baked. The turkey and vegetables are protected by the gravy, while the unbaked crust can brown and crisp in the oven instead of being reheated after it has gone soft.

For the best make-ahead texture, freeze the pie unbaked and bake it only when you are ready to serve it.

This recipe makes one 9-inch double-crust pie. Use fully cooked turkey, whether it came from a holiday bird, a roast, or a turkey cooked in a trash-can rig. The filling should be thick before it goes into the crust; thin gravy is the main reason a pot pie turns runny or develops a soggy bottom.

How to Make Turkey Pot Pie for the Freezer

A thick turkey filling can be assembled in a 9-inch crust, frozen for up to 3 months, and baked at 350°F.

Step 1: Cook a Thick Turkey Filling

Gather:

2 cups chopped cooked turkey
2 cups frozen mixed vegetables
1/3 cup butter
1/3 cup diced onion
1/3 cup all-purpose flour
1 3/4 cups turkey or chicken broth
1/2 cup milk
1/2 teaspoon dried thyme
Salt and black pepper, to taste
2 refrigerated or homemade 9-inch pie crusts

Melt the butter in a large skillet over medium heat. Add the onion and cook until softened.
Stir in the flour and cook it briefly, stirring so the flour coats the onion and butter.
Gradually pour in the broth and milk while stirring. Bring the mixture to a gentle simmer and cook until it thickens enough to coat a spoon.
Stir in the turkey, frozen vegetables, thyme, salt, and pepper. Cook only until the vegetables are heated through, then remove the skillet from the heat.

The filling should look like a thick stew, not soup. If it spreads quickly across a plate, keep simmering and stirring before assembling the pie.

Step 2: Cool and Assemble the Pie

Spread the filling in a shallow bowl or pan so steam can escape. Keep the cooling period brief for perishable food.
Let the filling cool before it touches the dough. For an unbaked puff-pastry-topped pie, cool the filling for 30 to 60 minutes before adding the pastry; confirm the exact cooling direction in the freezer recipe you choose.
Fit one crust into a 9-inch freezer-safe pie plate. A disposable aluminum pie plate is convenient because it can go from freezer to oven.
Spoon in the cooled filling, leaving any excess loose gravy in the skillet.
Lay the second crust over the top, trim and crimp the edges, then cut a few vents in the center for steam.

If you are using puff pastry instead of a top pie crust, use it as the top layer only. Keep it cold, lay it over the cooled filling, and trim it to the rim of the dish.

Step 3: Wrap and Freeze the Unbaked Pie

Put the assembled pie on a flat baking sheet so it stays level.
Wrap the pie tightly with plastic wrap, then add a layer of aluminum foil.
Label the package with the contents, date, and baking plan: “350°F, frozen about 2 hours.”
Freeze the pie flat. Once solid, it can be stacked carefully if the crust will not be crushed.

Store the unbaked pie for up to 3 months. If dinner plans change, an assembled unbaked pie can stay covered in the refrigerator for up to 48 hours before baking or freezing; confirm that window against the make-ahead directions for your selected pie recipe.

Step 4: Bake the Pie From Frozen or Thawed

Remove all plastic wrap and foil. Set the frozen pie on a rimmed baking sheet to catch any bubbling gravy.
Bake a frozen 9-inch double-crust pie at 350°F for about 2 hours, until the crust is golden, the filling is bubbling, and the center reaches 165°F on an instant-read thermometer.
For a pie thawed in the refrigerator, bake at 350°F for about 60 minutes. A puff-pastry pie can thaw in the refrigerator for 12 to 24 hours before baking; check the selected recipe’s thawing directions for its exact method.
If the outer crust edge is browning faster than the center is heating, protect the edge with a strip of foil. Pillsbury’s two-crust pot pie directions add foil around the edge after 20 minutes.
Let the baked pie stand briefly before slicing so the filling can settle.

Do not put a frozen glass pie plate into a hot oven unless its maker specifically rates it for freezer-to-oven use.

Choose Between Unbaked and Baked Freezer Pot Pie

Freeze an Unbaked Pie for the Best Crust

The filling is fully cooked before freezing, so the oven’s job is to heat the center and bake the crust.

This is the better option for holiday leftovers because you can make the pie while the turkey is fresh, label it, and save a complete meal for a busy night.

Freeze a Baked Pie for Faster Reheating

You can also bake the pie first, cool it completely, then wrap it securely in plastic wrap and freeze it. This is useful when you want a fully cooked meal ready for reheating rather than an unbaked pie waiting for its first bake.

Butterball’s turkey pot pie guidance uses this approach for an extra pie: bake it, let it cool completely, wrap it securely, and freeze it. To serve a baked frozen pie, thaw it in the refrigerator if possible and heat it in the oven until the crust is crisp again.

Make Mini Turkey Pot Pies to Freeze

Mini pot pies work well for single lunches, hunting-camp meals, or dinners where everyone wants their own portion. Use small freezer-safe foil pie pans rather than trying to remove frozen pies from a muffin tin.

Make the turkey filling and cool it before assembly.
Line each small pie pan with dough, leaving enough overhang to seal the top.
Add filling without overfilling; bubbling gravy needs room below the crust.
Add a top crust or puff-pastry round, seal the edges, and cut a small vent.
Freeze the pies level until solid, then wrap each one in plastic wrap and foil.
– Bake mini pies at 350°F until the crust is browned and the filling is hot throughout.

Keep the baking sheet under the pans to catch leaks and make them easier to move.

Crust, Leftovers, and Reheating Options

Make Homemade Pie Dough Ahead

Homemade dough can make freezer pot pie feel more special without forcing you to do every task on one day. Butterball’s pie dough guidance allows dough to be refrigerated for up to 1 week or frozen for up to 2 months.

Wrap dough tightly before chilling or freezing so it does not dry out. Thaw frozen dough in the refrigerator until it is pliable enough to roll.

Use Butterball’s Cast-Iron Pot Pie Method

For a bake-now skillet pie rather than a freezer meal, Butterball’s cast-iron turkey pot pie uses a top crust over hot filling in a 10-inch cast-iron skillet. Roll its homemade dough into a 14-inch round about 1/8-inch thick, place it over the filling, crimp the edge, brush it with egg, and cut 4 small slits in the center.

Bake that Butterball skillet pie at 400°F for 15 minutes, then reduce the oven to 375°F and bake for 40 to 45 minutes more, until the crust is puffed and golden and the filling bubbles. Let it cool for 15 minutes before serving.

Store and Reheat Baked Leftovers

Cover leftover baked pot pie in its pie plate and refrigerate it for up to 2 days.

For one leftover slice, place it on a microwave-safe plate and cover it loosely. Pillsbury’s microwave method calls for medium-high power, or 70%, for 2 to 3 minutes, with the filling reaching at least 165°F in the center. Microwave wattage varies, so use your microwave’s instructions and an instant-read thermometer in the middle of the slice.

Know When Turkey Pot Pie Is Ready

A turkey pot pie is ready to serve when all of these are true:

The top crust is browned and looks dry and flaky rather than pale or doughy.
The filling bubbles near the center, not just around the edge.
The pie has rested long enough for the bubbling gravy to settle before you cut it.

Frequently Asked Questions

Can I Freeze Turkey Pot Pie Before Cooking?

Yes. Assemble the pie with cooked filling and unbaked crust, wrap it tightly, and freeze it flat for up to 3 months. Bake the frozen 9-inch pie at 350°F for about 2 hours, until the center reaches 165°F.

Is It Better to Freeze Pot Pie Cooked or Uncooked?

Unbaked is usually better when a crisp crust is the priority. Freeze the cooked filling inside an unbaked crust, then bake the pie when needed; a baked pie can also be frozen after it cools completely if reheating convenience matters more.

Can I Freeze Turkey Pot Pie Filling Without the Crust?

Yes. Cool the cooked turkey filling, package it in a freezer-safe container or bag, and freeze it flat. Thaw it in the refrigerator, then add it to fresh pie dough or top it with puff pastry and bake until the filling reaches 165°F.

How Long Can an Unbaked Turkey Pot Pie Stay in the Refrigerator?

An assembled unbaked pie can be refrigerated for up to 48 hours before baking or freezing. Keep it covered tightly, and use the exact make-ahead limit given by the recipe if that recipe uses different ingredients or crust directions.

Can I Microwave a Leftover Slice of Turkey Pot Pie?

Yes. Heat a covered slice at medium-high power, or 70%, for 2 to 3 minutes, then check that the filling center is at least 165°F. If you have leftover turkey now, make one pie for dinner and wrap a second pie for the freezer.