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Dairy Free Turkey Pot Pie

If you love chicken pot pie then you will love this dairy free turkey pot pie! It is an especially tasty way to use up leftover turkey from Thanksgiving.

dairy free turkey pot pie with a slice on a plate

I love everything about Thanksgiving from the autumn foliage to the holiday spread. I look forward to it year-round and start planning for it shortly after the 4th of July.

However, as soon as Thanksgiving is over I find myself with leftovers I have to find creative ways to repurpose. In my family, food going to waste is a grave sin.

This dairy free turkey pot pie is one of my favorite ways to give new life to leftover turkey!

Yield: 8 slices

Dairy Free Turkey Pot Pie

dairy free chicken pot pie with a slice on a plate

This dairy free turkey pot pie recipe is made without milk and without cream. It is a simple, easy, and one pot. recipe It can also be easily modified to taste by adding potatoes, celery, and removing carrots.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 3 tablespoons oil
  • 3 cloves of garlic, died, optional
  • 2 medium carrots, diced
  • 1 small onion, diced
  • 1 celery stalk, diced (optional)
  • 1 cup frozen green peas
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken stock
  • 1/2 cup dairy free milk*
  • 2 cups leftover turkey, cubed or shredded
  • 1 double 9-inch pie crust crusts
  • 1 egg, beaten


  1. Preheat oven to 425°F or 220°C.
  2. In a saucepan, heat the oil. Then, when hot, lower to a medium heat and add to combine garlic, onions, carrots, celery if desired, and peas.  Cook until the onions are translucent and/or the carrots are tender. 
  3. Stir in flour and mix until it coats all the vegetables and mix for a few minutes.
  4. Slowly stir in chicken stock, a little at a time to avoid clumping.  Once its smooth finish pouring in the stock and add the dairy free milk.
  5. Add the turkey pieces.  Simmer over medium-low heat until thick like gravy. Add salt to taste.
  6. Line the bottom of the pie pan with the pie crust.  Pour the hot liquid mixture over it.  
  7. Cover with top crust, seal edges, and cut away excess dough. Brush egg and make several small slits in the top to allow steam to escape.
  8. Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool for 10 minutes before serving.


*see note on dairy free milk

If you want to make this pot pie a little more gourmet you can add one cup of dry white wine when making the sauce and 1/2 teaspoon dried thyme when simmering.

if using a deep dish pan double the liquid for the sauce.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 290Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 63mgSodium: 230mgCarbohydrates: 23gFiber: 3gSugar: 4gProtein: 15g

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