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Turkey Pot Pie with Cannabutter in the Filling

Leftover turkey, a shortcut filling and measured cannabutter make a four-slice pot pie in which each wedge carries a similar dose.

By the High Society team4 min read

A cannabis turkey pot pie is cannabis comfort food for fall, with a measured infusion. Cannabutter goes into the vegetables over low heat, the filling gets a thorough stir, and the pie is cut into four even slices, so each one carries a similar dose. Ready-made crusts and canned cream soup keep it simple, and leftover holiday turkey fits right in.

How to dose a cannabis turkey pot pie

The math is short: total THC in the cannabutter you use, divided by 4, is the estimated dose per slice. Even mixing is what makes that true for every slice. Melt the cannabutter completely, fold the filling until the sauce looks uniform, and score four equal wedges in the top crust before baking.

Want a gentler slice? Use less cannabutter and make up the difference with plain butter, rather than cutting smaller pieces. For scale, Michigan caps a store-bought adult-use edible at 10 mg THC per dose, as of October 2026. Our THC dosage guide covers starting low.

What goes in the filling

Diced cooked turkey, frozen mixed vegetables, celery, onion and a parboiled potato make the base. Two cans of condensed cream soup and a splash of milk become the sauce, and two refrigerated pie crusts with an egg wash finish it. Canna-oil can stand in for cannabutter. Starting from flower? Browse your nearest High Society store's menu and order ahead for in-store or curbside pickup.

The steps that matter most

Blind-bake the bottom crust briefly so it stays crisp. Keep the skillet on low while the vegetables soften in the cannabutter: a gentle sizzle, never browning. Then bake until the top is golden and the filling bubbles at the vents.

Storing and labeling leftovers

Refrigerate leftovers within two hours in a container labeled 'contains THC', with the date and dose per slice. They keep 3 to 4 days. Reheat slices until the center reaches 165 °F. If anyone eats a slice by accident, call Poison Control at 1-800-222-1222.

Serve this pie only to adults 21+ who know exactly what's in it, like the guests at a Friendsgiving for adults who partake. A family table, where someone could take a slice unaware, is the wrong place for it. Find more ideas in our holiday infused recipes.

Variations

  • Chicken: same method, with cooked chicken in place of turkey.
  • Puff-pastry lid: skip the bottom crust, bake the filling in a dish and top it with puff pastry.
  • From-scratch sauce: skip the soup and stir 3 tablespoons of flour into the softened vegetables. Whisk in 1 1/2 cups broth and 1/2 cup milk, then simmer gently until thick.

Enjoy it responsibly, and keep it 21+.

Recipe

Makes
4 slices
Prep time
30 minutes
Cook time
45 minutes

Ingredients

  • 3 cups cooked turkey, diced or shredded (or 1 1/4 pounds raw turkey breast)
  • 3 tablespoons fat for the vegetables: your measured cannabutter or canna-oil, plus plain butter to make up the rest (see the dosing note)
  • 1 small onion, diced
  • 2 celery stalks, diced
  • 1 medium potato, cut into 1/2-inch cubes and parboiled for 5 minutes
  • 2 cups frozen mixed vegetables, thawed
  • 2 cans (10.5 ounces each) condensed cream of chicken or cream of mushroom soup
  • 1/2 cup milk
  • 1/2 teaspoon dried thyme, plus salt and pepper
  • 2 refrigerated 9-inch pie crusts
  • 1 egg beaten with 1 tablespoon water

Steps

  1. If you are starting with raw turkey breast, poach or roast it until it reaches 165 °F inside, then cool and dice it.

  2. Heat the oven to 400 °F. Press one crust into a 9-inch deep-dish pie plate, dock the base with a fork in a dozen places and bake for 8 to 10 minutes. Turn the oven down to 375 °F.

  3. Melt the cannabutter and plain butter in a wide skillet over low heat. Add the onion, celery and potato and cook gently for 8 to 10 minutes, stirring often, until soft but not browned.

  4. Take the skillet off the heat. Fold in the turkey, mixed vegetables, soup, milk and seasonings until the sauce looks uniform.

  5. Spoon the filling into the crust and level it. Cover with the second crust, crimp the edges, cut four vents and brush with the egg wash.

  6. Bake for 30 to 35 minutes, until deep golden with filling bubbling at the vents. Rest 15 minutes, then cut 4 equal slices.

Frequently asked questions

Can I use leftover Thanksgiving turkey?

Yes, it's an ideal use for it. Dice or shred about 3 cups and skip the cooking step. Use turkey that went into the fridge within two hours of the meal and is no more than 3 to 4 days old. Bake until the center of the pie reaches 165 °F.

Will baking reduce the THC in the filling?

Some THC can be lost whenever heat runs long, but a pie is fairly gentle. The moist filling stays near the boiling point of water even in a 375 °F oven. The bigger risk comes earlier, from browning the cannabutter or leaving it on high heat, so keep the sauté low and slow.

Can I freeze infused pot pie?

Yes. Freeze the cooled pie whole or by the slice, wrapped tightly and labeled with the dose per slice and the date, and use it within 3 to 4 months. Thaw it in the fridge overnight, then reheat it in the oven until the center reaches 165 °F.

Sources

  1. University of Illinois Extension: Leftovers (food safety)extension.illinois.edu
  2. Centers for Disease Control and Prevention: Cannabis frequently asked questionscdc.gov
  3. Michigan Cannabis Regulatory Agency: Technical Bulletin, Maximum THC Concentrations for Marijuana-Infused Products (April 24, 2025)michigan.gov
  4. Wang M. et al. (2016), Decarboxylation study of acidic cannabinoids, Cannabis and Cannabinoid Researchpmc.ncbi.nlm.nih.gov

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