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turkey pot pie in blue and white casserole slow cooker

Slow Cooker Turkey Pot Pie

This Slow Cooker Turkey Pot Pie is so good it will have you making enough for leftovers on purpose! Use your leftover turkey, gravy plus just 3 other ingredients for the easiest and most delicious pot pie filling ever!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6
Calories 614kcal


  • 2 cups leftover turkey chopped
  • 2 cups frozen mixed veggies
  • 3 cups leftover gravy or see notes below
  • ¼ cup heavy cream
  • 1 teaspoon herb and garlic seasoning
  • 1 can cresent rolls


  • Mix turkey, veggies, gravy, cream and seasoning in slow cooker
  • Heat on high for 2-3 hours or low for 4-6 until bubbly
  • Transfer to casserole dish (or use oven safe slow cooker insert) and lay cresent roll dough over the top (cut to fit if needed)
  • Bake for 9-11 minutes at 375 degrees F


  • if you don't have leftover gravy, substitute 3 cups chicken broth + ¼ cup flour or cornstarch whisked smooth with ¼ cup water
  • If you don't have leftover turkey, feel free to sub chicken
  • cut the crescent dough so that it fits in a single layer before baking


Calories: 614kcal | Carbohydrates: 48g | Protein: 35g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 157mg | Sodium: 782mg | Potassium: 757mg | Fiber: 3g | Sugar: 6g | Vitamin A: 13470IU | Vitamin C: 6.3mg | Calcium: 280mg | Iron: 3.6mg