The inspiration for this unique turkey pizza recipe struck during our traditional Friday night pizza ritual, right when we were facing a glorious surplus of Thanksgiving turkey. What started as a whimsical idea quickly evolved into a culinary triumph. This dish is the perfect marriage of a beloved family pizza night and the delightful challenge of transforming holiday remnants into something extraordinary. Beyond its incredible taste, the speed of preparation — around an hour from start to finish — makes it an absolute weeknight warrior, especially when you crave something special without spending hours in the kitchen.

This ingenious pizza recipe leverages both a speedy homemade pizza dough (or a convenient store-bought alternative) and a straightforward, flavorful filling. The secret lies in utilizing already cooked turkey and either fresh, pre-cooked, or frozen vegetables, all bound together by a rich, creamy sauce reminiscent of traditional pot pie gravy. The sauce can be whipped up effortlessly while your quick-rise pizza dough enjoys a brief 30-minute rest. A generous layer of mozzarella cheese, both nestled beneath and sprinkled over the pot pie topping, provides that irresistible cheesy finish, ensuring every bite is packed with savory goodness. With approximately 35 minutes of hands-on prep and a mere 25 minutes in the oven, this recipe truly embodies convenience and culinary delight, making it a welcome addition to any busy evening meal rotation.

Key Ingredients and Smart Substitutions

Crafting the perfect Deep-Dish Turkey Pot Pie Pizza begins with understanding the core components and knowing how to adapt them to your pantry and preferences. Here are a few essential notes on the ingredients:

Pizza Dough: The Foundation of Flavor

We’ve included a recipe for a quick homemade pizza dough that yields a wonderfully chewy and flavorful crust. However, for ultimate convenience, feel free to use your favorite store-bought pizza dough or even pre-made crusts. If opting for a store-bought version, ensure it’s suitable for a deep-dish style or can be stretched to fit your pan. The thickness of a deep-dish crust provides a sturdy base for the rich, hearty topping, absorbing the creamy sauce beautifully.

Leftover Cooked Turkey (or Chicken): Your Star Protein

This recipe is designed for maximum efficiency, which is why it calls for already cooked turkey. Whether it’s Thanksgiving leftovers, a rotisserie chicken, or pre-cooked chicken breast, the key is that the protein should be fully cooked before it goes into the oven. The pizza won’t bake long enough to cook raw meat safely and thoroughly. Diced turkey or chicken works best, allowing for even distribution throughout the pot pie filling, ensuring every slice gets a satisfying protein boost.

Vegetable Medley: The Heart of the Pot Pie

The beauty of this recipe lies in its flexibility. The combination of peas, carrots, corn, and potatoes truly captures the essence of a classic pot pie. These vegetables not only add vibrant color but also essential nutrients and textures. Frozen vegetables are a fantastic time-saver; they’re pre-cut and often blanched, meaning they cook quickly in the topping sauce. If you have leftover roasted carrots or green beans from your holiday meal, feel free to incorporate them. Don’t shy away from adding other favorites like diced celery, bell peppers, or even a handful of fresh spinach for extra greens. The diced onion and sliced button mushrooms in the recipe also contribute a depth of savory flavor, building a robust base for the creamy sauce.

The Creamy Pot Pie Sauce: Binding It All Together

A good pot pie isn’t complete without a luscious, creamy sauce, and this pizza is no exception. Our sauce is a simple roux-based creation, starting with butter and flour, then gradually thickened with milk and chicken broth. This method ensures a smooth, rich consistency that perfectly coats the turkey and vegetables without being overly heavy. Seasonings like a pinch of nutmeg and dried thyme are crucial for that authentic pot pie aroma and taste. Don’t forget a generous seasoning of salt and pepper to enhance all the flavors. If your sauce becomes too thick, a splash of extra chicken broth can easily adjust the consistency. The goal is a velvety sauce that binds the ingredients beautifully, rather than a dense, glue-like texture.

Mozzarella Cheese: The Melty Topping

While traditional pot pie doesn’t typically feature cheese, this is pizza, after all! Grated mozzarella provides that essential melty, gooey texture and a mild, creamy flavor that complements the savory pot pie filling without overpowering it. Using half the cheese underneath the filling acts as a moisture barrier for the crust and adds an extra layer of flavor. The remaining cheese on top melts into a golden, bubbling crown, making this pizza utterly irresistible. For a twist, consider blending mozzarella with a sharp cheddar for a more pronounced cheesy tang, or a touch of smoked gouda for added depth.

Make Ahead, Storage, and Freezing Instructions

While this deep-dish turkey pot pie pizza is undeniably best when enjoyed fresh from the oven, its components can be prepared in advance, and leftovers store wonderfully, making it an excellent choice for meal planning.

Making Ahead

The pot pie filling can be prepared up to 1-2 days in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld beautifully. You can also prepare the pizza dough a day ahead, keeping it covered in the fridge after its first rise. Simply bring the dough to room temperature for about 30 minutes before you plan to assemble and bake the pizza. This pre-preparation drastically cuts down on active cooking time on the day you plan to serve it, making a quick weeknight dinner even faster.

Storing Leftovers

Any leftover pizza slices should be stored in an airtight container in the refrigerator within two hours of baking. They will maintain their quality and deliciousness for 2-3 days. To reheat, place slices on a baking sheet and warm them in a 350°F (175°C) oven until heated through and the crust crisps up again, typically 10-15 minutes. Microwaving is an option for quick reheating, but it may result in a softer crust.

Freezing Cooked Pizza

This turkey pot pie pizza freezes exceptionally well, making it perfect for future quick meals. Once completely cooled, you can wrap individual slices tightly in plastic wrap, then aluminum foil, or place them in freezer-safe bags or containers. The cooked pizza will keep beautifully in the freezer for up to 3 months. To reheat from frozen, unwrap the desired number of slices and place them on a baking sheet. Bake in a preheated 375°F (190°C) oven for about 20-30 minutes, or until the cheese is bubbling and the filling is hot. Covering loosely with foil during the first part of reheating can prevent the top from browning too much before the center is warmed.

Deep-Dish Turkey Pot Pie Pizza Recipe

A delightful, quick, and easy deep-dish turkey pizza, directly inspired by the comforting flavors of classic turkey pot pie. Ready in approximately an hour, it’s the perfect solution for transforming leftover holiday turkey and vegetables into an exciting new family favorite.

Prep Time: 35 mins

Cook Time: 25 mins

Total Time: 1 hr

Yield: 6 servings

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Ingredients

Quick Pizza Dough: (Makes one 10 or 12-inch skillet pizza, or use store-bought pizza dough)

• 1 cup warm water
• 1 teaspoon instant or active dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 cups all-purpose flour, plus more as needed

Pot Pie Topping: (Enough for one 10 or 12-inch pizza)

• Cooking oil (a small amount)
• 1/4 cup onion, diced
• 1 cup button mushrooms, sliced
• 1/4 cup yellow-fleshed potatoes, cut in 1/4-inch dice, peeled or unpeeled
• 1/4 cup frozen diced carrots or fresh carrots, cut in 1/4-inch dice
• 1/4 cup thawed frozen peas or cooked leftover peas
• 1/4 cup thawed frozen corn or cooked leftover corn
• 1/2 cup cooked turkey or chicken, diced
• 2 Tablespoons butter
• 2 Tablespoons all-purpose flour
• 1 cup milk
• 1/4 cup chicken broth, plus a bit more if needed
• Pinch nutmeg
• 1/4 teaspoon dried thyme
• Salt and pepper, to taste
• 1 Tablespoon fresh parsley, chopped
• 1 cup mozzarella cheese, grated, packed
• Cornmeal, for dusting the pan

Instructions

1. Prepare the dough: In a large bowl or the bowl of a stand mixer fitted with a dough hook, pour in the warm water. Sprinkle the yeast and sugar over the water, stir gently to combine, and let it stand for 5 minutes until frothy. Add the salt and 2 cups of all-purpose flour. Mix until the ingredients are well combined. Gradually add more flour, a tablespoon at a time, until you have a smooth, moist, but not overly sticky dough. Cover the bowl with plastic wrap and allow the dough to rise in a warm place for 30 minutes while you prepare the pot pie topping.
2. Preheat oven: Set your oven to preheat to 450°F (230°C) – use a conventional setting, not convection or fan-assisted, for best results with pizza.
3. Prepare the topping: Heat a small amount of cooking oil in a large skillet over medium heat on your stovetop. Add the diced onion and cook, stirring frequently, for about 1 minute until slightly softened. Add the sliced mushrooms and diced potatoes (if using fresh carrots, add them now as well). Continue to cook, stirring, for another few minutes until the vegetables begin to soften. Stir in the frozen carrots, peas, and corn, and cook for an additional couple of minutes.
4. Add the butter to the skillet and cook until melted. Sprinkle the 2 tablespoons of flour over the vegetables and butter, stirring constantly for about 45 seconds to create a roux base. Begin adding the milk gradually, whisking well after each addition until it’s all incorporated and the sauce starts to thicken. Pour in the chicken broth, then season with a pinch of nutmeg, 1/4 teaspoon of dried thyme, and a generous amount of salt and pepper to taste.
5. Stir in the diced cooked turkey or chicken. Reduce the heat to low and simmer, stirring regularly, for 8-10 minutes, or until the sauce has thickened to a creamy consistency. If the sauce becomes too thick, thin it with a small amount of additional chicken stock or milk. The final sauce should be thick enough to coat the vegetables without being gluey. Taste and adjust the seasoning one last time if necessary. Remove the skillet from the heat and stir in the fresh chopped parsley. Let the topping stand while you prepare the dough.
6. Assemble the pizza: Lightly grease a 10 or 12-inch cast iron skillet or a round baking dish and sprinkle the bottom evenly with cornmeal. Turn the risen pizza dough out onto a lightly floured surface. If you are using a 10-inch diameter skillet, you may want to remove about 1/4 to 1/3 of the dough (cover and refrigerate for another use or freeze for up to 2 weeks). If using a 12-inch skillet or pan, use all the dough.
7. Using your fingertips, gently press and stretch the dough into a rough circle, slightly larger than the bottom diameter of your chosen pan. Carefully transfer the dough into the prepared skillet, pressing it up the sides slightly to create a raised edge and a shallow indentation in the middle for the filling. Sprinkle half of the grated mozzarella cheese evenly over the dough. Spoon the prepared pot pie filling over the cheese, spreading it out evenly. Finally, sprinkle the remaining mozzarella cheese over the top of the filling.
8. Bake: Place the pizza in the preheated oven and bake for 20-25 minutes, or until the crust is golden brown, the filling is bubbling, and the cheese is melted and lightly browned.
9. Carefully remove the pizza from the oven. If desired, sprinkle with additional fresh chopped parsley before serving. Allow it to cool for a few minutes before slicing and serving warm.

Notes

For additional tips on ingredient substitutions, variations, and advanced preparation, please refer to the detailed sections above this recipe card.

Nutrition Information (Approximate per serving)

• Serving: 1 serving
• Calories: 504 kcal
• Carbohydrates: 71g
• Protein: 30g
• Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 62mg
• Sodium: 712mg
• Potassium: 480mg
• Fiber: 4g
• Sugar: 5g
• Vitamin A: 1343 IU
• Vitamin C: 6mg
• Calcium: 168mg
• Iron: 5mg

Cuisine: American, Canadian

Course: Main Course

Author: Jennifer Maloney