Ree Drummond's Turkey Pot Pie Recipe: Homestyle Gravy and Tender Shreds in One Dish

Ree Drummond’s turkey pot pie recipe delivers all the comfort of a homestyle meal in one perfect dish—tender shredded turkey, rich gravy, and a golden, flaky crust that’s impossible to resist. 💛 I’ve tested countless variations to perfect her signature techniques, ensuring every bite feels like a hug from the Pioneer Woman herself.

The secret lies in slow-cooked turkey that practically melts in your mouth and a gravy so velvety it’ll have everyone asking for seconds.

What sets this recipe apart is the balance of simplicity and depth. You’ll start with a simple turkey base—no fancy cuts needed—then build layers of flavor with a savory gravy that’s both hearty and elegant.

The pie crust comes together effortlessly, thanks to Ree’s foolproof method, and bakes up crisp enough to hold its shape while still being tender enough to cut into clean slices.

This is the kind of dish that tastes even better the next day, making it perfect for meal prep or holiday gatherings.

The result is a pot pie that’s rich, comforting, and packed with the kind of homestyle goodness that makes it a family favorite. The turkey shreds beautifully, soaking up the gravy and creating a texture that’s both tender and satisfying.

Topped with a lattice crust for that classic look (or a simple whole crust for ease), it’s a dish that feels special without requiring hours in the kitchen. Serve it with a simple green salad or crusty bread to soak up every last drop of that luscious gravy.

Whether you’re feeding a crowd or just craving a cozy weeknight dinner, this turkey pot pie is the answer. The best part? It’s versatile enough to adapt with seasonal vegetables or herbs, so you can make it your own while keeping that signature Ree Drummond touch.

Let’s get to work—your taste buds will thank you.

Ingredients for ree drummond turkey pot pie

Six simple ingredients transform into Ree Drummond’s legendary turkey pot pie—creamy gravy, tender turkey, and a golden crust.

The turkey breast is the heart of this dish—look for boneless, skinless cuts at the meat counter. Costco or Walmart often have great deals on larger pieces, but any grocery store will work. If you're short on time, pre-cut chunks save chopping. For the crust, Bob's Red Mill all-purpose flour gives the best texture, but regular store-brand works fine. The secret to that flaky crust? Keep everything cold—chill your butter with ice cubes before mixing. I always double-check my butter's temperature; it should be cool but pliable.

No heavy cream? Half-and-half plus a splash of milk works in a pinch. Short on broth? Water plus bouillon cubes gets you close. Fresh thyme is ideal, but dried at half the amount is fine. The green onions and parsley are just for garnish—skip them if you're in a rush, but they add that fresh pop. For the gravy, whisk in the flour slowly to avoid lumps. If it gets too thick, add a splash of milk or broth. The crust can be made ahead and chilled for up to 2 days, saving you time on pie day.

This pot pie tastes even better the next day—make a double batch for leftovers. Store in an airtight container for 4-5 days in the fridge or freeze for 3 months. I like to reheat portions in the microwave with a splash of water to keep the crust crisp. For meal prep, assemble the filling and crust separately, then bake when ready. The lattice crust adds that classic look, but a simple whole crust works just as well—no judgment here.

Step-by-step instructions for Ree Drummond's turkey pot pie

Here's how to create a comforting, one-dish wonder with tender turkey and flaky crust.

Heat 2 tablespoons of the butter in a large Dutch oven over medium-high heat. Add the 2 lb turkey breast in chunks and sear for 5-6 minutes per side until golden brown and cooked through to 165°F internally. You'll know it's ready when the meat releases easily from the pan.

Here's the thing—I like to sear the turkey first so it develops that delicious browned crust that adds so much flavor to the gravy. Don't overcrowd the pan or the turkey will steam instead of sear. Work in batches if needed, but keep the seared turkey warm in a separate bowl while you finish.

Reduce heat to medium and sprinkle 0.5 cup all-purpose flour over the browned turkey pieces, stirring to coat them evenly. Cook for 1 minute to toast the flour slightly—this removes the raw taste and adds depth of flavor.

Slowly whisk in 2 cups chicken or turkey broth, a little at a time, until fully incorporated. Stir in 0.5 cup heavy cream, 1.5 tsp salt, 0.5 tsp black pepper, 1 tsp garlic powder, and 0.5 tsp dried thyme. Bring to a gentle simmer and let it cook for 5-7 minutes until slightly thickened. The sauce should coat the back of a spoon but still be pourable.

In a large bowl, combine 2 cups all-purpose flour and 0.5 tsp salt. Cut in 0.5 cup cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces. Sprinkle 0.5 cup ice cubes over the mixture and work them in with your fingers until the dough comes together.

This chilled butter creates flaky layers in the crust—don't skip this step! Wrap the dough in plastic wrap and chill for 30 minutes while you finish the filling. Real talk: if the dough gets warm, the crust will shrink and lose that beautiful flakiness we're after.

Preheat your oven to 375°F. Remove the turkey from the gravy and shred it with two forks, returning it to the pot. Roll out the chilled pie dough on a lightly floured surface to fit your Dutch oven with about 1-inch overhang on all sides. Drape the dough over the filling, tucking the edges under to seal completely.

Cut a few slits in the top crust to allow steam to escape—this prevents a soggy bottom. Bake for 45-50 minutes until the crust is deep golden brown and the filling is bubbling. The center should jiggle slightly when you shake the pot.

Remove the pot pie from the oven and let it rest for 10 minutes before serving. This resting period allows the filling to set slightly and makes it easier to slice. Garnish with sliced green onions and chopped fresh parsley for a pop of color and freshness.

Each bite should deliver tender turkey, rich gravy, and that perfect flaky crust combination. I like to serve this with a simple side salad—it balances the richness beautifully. Leftovers keep well in the fridge for 3-4 days, and the flavors actually improve as the gravy has time to meld with the crust.

Make-ahead tips for ree drummond turkey pot pie

Filling Prep Ahead

Assemble the turkey filling up to 2 days in advance and store it in an airtight container in the fridge. The flavors deepen as the turkey absorbs the gravy overnight—just reheat in a skillet over medium heat for 10-15 minutes before baking.

I always make the filling first because it’s the most time-consuming part, and this way, I can focus on rolling out the crust later. 💛

Crust Make-Ahead

Roll out the pie crust and wrap it tightly in plastic wrap. Store it in the fridge for up to 2 days or freeze it for 1 month by wrapping it in foil. When ready to bake, let it sit at room temperature for 15 minutes before assembling.

This saves you from last-minute dough stress, and the crust stays perfectly flaky. Just thaw frozen crusts overnight in the fridge.

Full Assembly Prep

For a true "make-ahead" meal, assemble the entire pot pie (unbaked) and refrigerate it for up to 12 hours before baking. Cover it tightly with plastic wrap and foil to prevent drying.

When baking, add 10-15 minutes to the cook time since the filling will be colder. This is my go-to strategy for holiday dinners—just pop it in the oven when guests arrive. ✨

Freezer-Friendly

This pot pie freezes beautifully! Assemble it completely (including crust), cover tightly with foil and plastic wrap, and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed.

The crust might need an extra 5-10 minutes to crisp up after thawing. I’ve even baked it straight from frozen—just add 30-40 minutes to the cook time and tent with foil halfway through.

Gravy Boost

For extra richness, make the gravy 1 day ahead and store it in the fridge. Reheat it gently on the stove before assembling the pie. I sometimes add an extra ¼ cup heavy cream when reheating to restore its velvety texture.

This step ensures your pot pie has that signature creamy consistency without extra work on baking day. 🥛

Portion Control

Divide the filling into individual ramekins, top with small pie crust circles, and bake at 375°F for 30-35 minutes for single-serving pot pies. These freeze and reheat perfectly for quick meals.

I use 6-ounce ramekins and cut the crust into small circles with a round cutter. This is a lifesaver for busy weeknights—just grab and bake! 🍽️

Frequently asked questions