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Turkey pot pie is the ultimate comfort food, with tender turkey and veggies baked under a golden cornbread-style crust. It’s cozy, hearty, and the perfect way to turn simple ingredients into a family-pleasing dinner.
👉 You will need to try my Creamy Chicken and Egg Noodles or French Onion Chicken Potato Casserole next!
This turkey pot pie is a comforting, family-style casserole that’s quick to make with pantry staples. Ground turkey, frozen vegetables, and cream of mushroom soup create a rich filling, topped with a fluffy cornbread crust. It’s a simple weeknight dinner idea that delivers cozy flavor with minimal effort.
Why you’ll love this recipe…
When I need comfort food that’s warm and hearty, this turkey pot pie always hits the spot. The cornbread topping bakes golden and fluffy, soaking up the savory turkey filling underneath.
It’s also budget-friendly and uses just a handful of ingredients you probably already have in your pantry and freezer.
⏰ Total Time: 45 minutes
🍂 Perfect For: Comfort food dinners, family meals, cold weather nights
🛒 Key Ingredients: Ground turkey, frozen vegetables, cream of mushroom, cornbread mix
🍽️ Servings: 4–6
🥄 Skill Level: Easy
🧊 Storage: 3 days in the fridge, 1 month in the freezer
👉 Try it with my Onion Chicken Potato Casserole or Spinach Chicken Orzo Casserole.
Made With Love,
What You’ll Need for Turkey Pot Pie
- Ground turkey: A lean, hearty base.
- Bouillon cube: Boosts savory flavor in the filling.
- Frozen mixed vegetables: Classic shortcut for pot pie.
- Cream of mushroom soup: Creates a creamy, savory sauce.
- Corn muffin mix + water: Simple topping that bakes into a golden crust.
👉 For another easy dinner, check out my Zucchini Stuffing Chicken Casserole.
Ingredients List
- ½ lb ground turkey
- 1 chicken bouillon cube
- 1 cup frozen mixed vegetables
- 1 can cream of mushroom soup
- 1 box corn muffin mix
- ⅓ cup water
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
How to Make Turkey Pot Pie
Step 1: Preheat oven to 350°F.
Step 2: In a skillet over medium heat, cook ground turkey until browned. Break into crumbles.
Step 3: Add bouillon cube, frozen vegetables, and cream of mushroom soup. Simmer 3–4 minutes, stirring often.
Step 4: Grease a casserole dish. Spread turkey mixture in dish.
Step 5: In a small bowl, mix corn muffin mix with water. Spread evenly over turkey mixture.
Step 6: Bake 25–30 minutes, until topping is golden and cooked through.
🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!
Turkey Pot Pie Variations
- Swap ground turkey for ground chicken or leftover rotisserie chicken.
- Add shredded cheddar to the filling for extra richness.
- Use cream of chicken soup instead of mushroom.
- Top with biscuit dough instead of cornbread.
👉 Love comfort food? Try my Million Dollar Spaghetti.
My Pro TipS
Tips and Tricks
- Choose firm peppers so they hold their shape after baking.
Drain the beef mixture well so it doesn’t get watery. - Bake uncovered so the cheese melts and browns nicely.
- If peppers tip over, use foil to prop them up on the sheet pan.
👉 Want a weeknight win? Try my Parmesan Garlic Chicken with Potatoes & Asparagus.
Recipe FAQs – Turkey Pot Pie
Yes — just chop or shred it and stir into the filling.
No, cream of chicken or celery works too.
Yes, just chop small and sauté them briefly before baking.
Yes — assemble up to the topping, refrigerate, then bake before serving.
👉 Check out my French Onion Chicken Potato Casserole or Chicken Black Bean and Rice Casserole.
Serving Suggestions
- Pair with a green salad for freshness.
- Serve with rolls or biscuits.
- Add cranberry sauce on the side for a holiday feel.
- Top with fresh parsley for color.
👉 Want more cozy dinners? Try my Chicken Cordon Bleu Casserole.
Make-Ahead, Storage & Reheating
- Fridge: Store leftovers for up to 3 days.
- Freezer: Wrap tightly and freeze up to 1 month.
- Reheat: Bake at 350°F until warmed through, or microwave.
👉 For more freezer meals, check out my Crunchy No-Peek Cheesy Chicken or Fiesta Chicken Casserole.
More Great Casserole Recipes
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Turkey Pot Pie
Ingredients
- ½ lb ground turkey
- 1 chicken bouillon cube
- 1 cup frozen mixed vegetables
- 1 can cream of mushroom
- 1 box corn muffin mix
- ⅓ cup water
Instructions
- Preheat the oven to 350°F.
- Cook ground turkey in a skillet, breaking it apart, until browned. Drain grease.
- Stir in bouillon cubes, vegetables, and cream of mushroom soup. Simmer for 3–4 minutes.
- Grease the casserole dish, spread the turkey mixture inside.
- Mix cornbread mix with water. Spread over the turkey mixture.
- Bake for 25–30 minutes, until the topping is golden and cooked through.
Notes
- Store in the fridge for up to 3 days.
- Freeze for 1 month.
- Reheat gently in the oven or microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Julia! I follow you on YouTube and I love your recipes! This is the latest one we have tried and it’s so good! But I was wondering if you’ve ever tried to add potato’s to it? My kids like potato’s in their pot pies, but I’m not sure the best way to try it? Maybe frozen diced hashbrowns would
Work? I value your input! Thanks!
I love this Turkey pot pie. It was super cheap, filling, and super tasty. I’ve started making a couple of recipes from youRe YouTube and can’t wait to see what more budget friendly ones your page has. We love our meal planning.