Ree Drummond's Turkey Pot Pie Recipe: Golden Lattice Crust Over Savory Gravy

Ree Drummond's turkey pot pie recipe delivers the ultimate comfort food experience with a golden lattice crust and rich, savory filling. The secret lies in her signature creamy gravy that perfectly coats tender turkey, fluffy potatoes, and seasonal vegetables.

I've perfected this recipe over years of holiday gatherings, ensuring every bite combines restaurant-quality flavors with home-cooked warmth.

What makes this recipe special is the balance of traditional techniques with modern convenience. You can either make the lattice crust from scratch for that classic look or use store-bought puff pastry for a foolproof shortcut that still delivers beautiful results.

The filling starts with herb-roasted turkey, which infuses the gravy with deep, aromatic flavors that elevate the entire dish.

By the time it emerges from the oven, you'll have a pot pie with a perfectly golden crust that's crispy yet tender, filled with melt-in-your-mouth turkey, creamy mashed potatoes, and a gravy so rich it practically melts on your tongue.

The lattice pattern creates beautiful windows that let you admire the savory filling beneath, while the aroma alone will have everyone gathering around your table.

This recipe works beautifully for holiday dinners, family gatherings, or even a cozy weeknight meal when you crave something hearty. The leftovers reheat perfectly, making it ideal for meal prep. Let's get started on creating this timeless classic that brings comfort and joy to every bite.

Ingredients for ree drummond turkey pot pie

Six servings of cozy perfection with a golden lattice crust and velvety gravy.

The turkey is the heart of this dish—look for bone-in, skin-on breast for maximum flavor and moisture. Roast it until the juices run clear, then shred it while still warm so it absorbs the gravy beautifully. Costco or Whole Foods carry excellent heritage turkey breasts, but any quality butcher will have a great option. For the potatoes, Russets are non-negotiable—their high starch content gives that perfect creamy texture. If you're short on time, pre-cubed frozen potatoes work in a pinch, but fresh is ideal. The carrots and celery should be fresh too—wilted or rubbery veggies will make the filling taste dull.

No fresh herbs? Dried thyme and rosemary at one-third the amount will get you close, though fresh has that bright, aromatic punch. The gravy is where the magic happens—low-sodium broth prevents salt overload, and heavy cream (not light cream) gives that luxurious texture. For a shortcut crust, Trader Joe's puff pastry is foolproof, but the homemade lattice is worth the effort if you're feeling ambitious. The butter for the crust needs to be cold and cubed—don't skip chilling the dough before rolling. And if you're worried about the lattice being too fussy, cut strips in advance and store in the fridge until ready to assemble.

This pie reheats beautifully—350°F for 20-25 minutes covered with foil until warmed through, then uncovered to crisp the lattice. Leftovers keep 4-5 days in the fridge, frozen for up to 3 months. I always make a double batch because it's that good—portion into individual pies for easy reheating. The gravy thickens as it cools, so add a splash of milk or broth when reheating if it's too stiff. And trust me, the aroma baking in the oven will have everyone rushing to the table.

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

Creating this comforting pot pie starts with tender turkey and a golden lattice crust—here's how to bring it all together.

Preheat your oven to 375°F. Season the 2.5 lb boneless turkey breast generously with 1.5 tsp salt and 0.5 tsp ground black pepper, then rub with the chopped fresh thyme and fresh rosemary. Place it on a baking sheet and roast for 45-50 minutes until the internal temperature reaches 165°F.

While the turkey roasts, peel and cube the 3 medium russet potatoes and slice the 3 medium carrots into rounds. Dice the 1 whole yellow onion and 3 whole celery stalks into 1 cup each. Toss all vegetables with 1 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper. Spread them on a separate baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

Once the turkey reaches 165°F, remove it from the oven and let it rest for 10 minutes before shredding it into bite-sized pieces. Set it aside. In the same baking sheet, increase the oven temperature to 400°F and roast the vegetables for an additional 10 minutes to deepen their flavor.

In a large skillet, melt 0.25 cup unsalted butter over medium heat. Add the minced 4 cloves garlic and sauté for 30 seconds until fragrant. Sprinkle in the 0.5 cup all-purpose flour and whisk constantly for 1-2 minutes until the mixture turns golden brown. Slowly pour in the 2 cups chicken or turkey broth, whisking continuously to avoid lumps. Bring to a simmer and cook for 5 minutes until thickened.

Remove from heat and stir in the 0.5 cup heavy cream. Return the turkey and roasted vegetables to the skillet, tossing gently to coat everything in the creamy gravy. Season with additional salt and pepper if needed.

In a medium bowl, combine the 1.5 cups all-purpose flour, 0.5 tsp salt, and 0.25 cup milk. Use a fork or your fingers to mix until a shaggy dough forms. Add 0.25 cup cold unsalted butter, cut into small cubes, and work it into the dough until it resembles coarse crumbs. Sprinkle in 2-3 tbsp ice water and mix until the dough comes together.

Divide the dough into two equal parts, flatten each into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. This chilling step ensures the dough is firm and easy to handle when rolling. Preheat your oven to 425°F while the dough rests.

Transfer the turkey and vegetable mixture to a 9x13-inch baking dish, spreading it evenly. Roll out one disk of dough on a lightly floured surface to a 12x17-inch rectangle. Place this dough over the filling, pressing gently to create a smooth base. Roll out the second disk of dough and cut it into 1-inch wide strips using a sharp knife or pizza cutter.

Arrange the strips in a lattice pattern over the top of the pie, alternating directions for a classic design. Trim any excess dough from the edges. Brush the lattice and base with a beaten egg to create a golden finish. Bake for 25-30 minutes until the crust is golden brown and puffed.

Let the pot pie rest for 10 minutes before serving to allow the filling to set slightly. The result is a comforting, hearty meal with tender turkey, rich gravy, and a crispy lattice crust that's perfect for any gathering.

Dietary considerations for this dish

Gluten-Free Adaptations

For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur. Use ½ cup plus 2 tbsp for the crust dough and gravy thickening. Substitute regular puff pastry with gluten-free puff pastry from Trader Joe's or Schär. 🌾

When making the lattice, handle the dough gently to avoid crumbling. Chill it longer—45 minutes—to prevent sticking. For the gravy, ensure your broth is certified gluten-free, and use cornstarch instead of flour to thicken if needed. The texture will be slightly different but still delicious.

Dairy-Free Options

Swap the heavy cream for full-fat coconut milk or cashew cream (blend ½ cup soaked cashews with ½ cup water). Use dairy-free butter like Miyoko's for the crust and gravy. For richness, add 1 tbsp nutritional yeast to the gravy for a cheesy flavor. 🥛

Ensure all ingredients—like broth and milk—are dairy-free. The filling will still be creamy and flavorful, just with a subtle coconut or nutty undertone. Test the seasoning carefully, as dairy-free alternatives can affect saltiness.

Low-Carb Modifications

Replace the russet potatoes with cauliflower mash—steam 3 cups cauliflower florets until tender, then blend with 2 tbsp butter and ¼ cup heavy cream (or dairy-free alternative). Use zucchini or butternut squash for lower-carb veggies. 🥔

For the crust, use almond flour or crushed pork rinds mixed with 1 egg and 2 tbsp melted butter for a crispy, low-carb lattice. This version keeps the hearty filling while cutting carbs significantly—perfect for keto diets.

Allergen-Friendly Tips

Check all ingredients for hidden allergens: broth (soy/wheat), spices (traces of nuts), and butter (dairy). Use certified gluten-free, dairy-free, and nut-free facilities if needed. For nut allergies, avoid cashew cream and opt for oat milk instead. 🧂

Always read labels carefully—even "natural" ingredients can have cross-contamination risks. When in doubt, prepare the filling and crust separately to avoid mixing allergens during assembly.

Frequently asked questions