Golden, flaky, and deeply comforting, this Lattice-Topped Turkey Pie is the perfect way to transform leftover turkey into a show-stopping meal. A rich, savory filling loaded with vegetables sits beneath a beautiful lattice crust—ideal for holidays, Sunday dinners, or anytime comfort food cravings hit.
Why Readers Love This Recipe
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Elegant lattice crust that looks bakery-made
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Perfect for leftover roast turkey
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Rich, creamy filling that isn’t heavy
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Make-ahead and freezer-friendly
Lattice-Topped Turkey Pie
Yield
Serves 6–8
Prep Time: 25 minutes | Cook Time: 45–50 minutes
Ingredients
Filling
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3 tbsp butter
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1 small onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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⅓ cup all-purpose flour
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2 cups chicken or turkey stock
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¾ cup milk or light cream
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3 cups cooked turkey, diced or shredded
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½ cup frozen peas
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Salt and freshly ground black pepper, to taste
Crust
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2 refrigerated or homemade pie crusts
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1 egg + 1 tbsp milk (egg wash)
Optional Add-Ins
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Mushrooms, corn, or leftover green beans
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Fresh parsley or sage, chopped
Instructions
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Prepare the filling
Melt butter in a large skillet over medium heat.
Sauté onion, carrots, and celery for 5–6 minutes until softened.
Add garlic and cook 30 seconds. -
Make the gravy
Sprinkle flour over vegetables and stir 1 minute.
Gradually whisk in stock and milk. Simmer until thickened. -
Add turkey
Stir in turkey, peas, thyme, salt, and pepper. Remove from heat and cool slightly. -
Assemble the pie
Preheat oven to 200°C / 400°F.
Line a 9-inch pie dish with one crust. Fill with turkey mixture. -
Create the lattice top
Cut second crust into ¾-inch strips.
Weave strips over filling to form a lattice. Trim and crimp edges. -
Bake
Brush lattice with egg wash.
Bake 45–50 minutes until crust is deep golden and filling is bubbly.
Tent loosely with foil if browning too fast. -
Rest & serve
Let pie rest 10–15 minutes before slicing.
Pro Tips for a Perfect Lattice Pie
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Chill dough before weaving for clean strips
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Cool filling slightly to prevent soggy crust
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Bake on a rimmed sheet pan to catch drips
Variations
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Turkey Pot Pie Style: Skip lattice, use full top crust
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Herb-Forward: Add fresh rosemary or sage
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Cheesy Upgrade: Stir in ½ cup sharp cheddar
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Gluten-Free: Use gluten-free flour and crust
Storage & Freezing
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Refrigerate leftovers up to 4 days
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Freeze unbaked or baked pie up to 2 months
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Reheat covered at 175°C / 350°F until hot
This Lattice-Topped Turkey Pie delivers classic comfort with an elegant finish—perfect for turning leftovers into something truly special.
- 2 cups chopped cooked turkey
- 1 10 oz. pkg frozen English peas
- 1 cup (4 oz.) shredded sharp cheddar cheese
- 1 cup diced celery
- 1/2 cup soft breadcrumbs
- 1/4 cup chopped onion
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 cup mayonnaise
- 3 dashes hot sauce
- 1 (8 oz.) can crescent dinner rolls
- 2 tsp sesame seeds
- radish slices (optional)
- fresh parsley (optional)
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