After-Christmas Turkey Potpie Recipe

After-Christmas Turkey Potpie Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

Need ways to use up leftover turkey? This is what I like to do. The cubed poultry, tender vegetables and herbs encased in a flaky crust is a favorite at our house.

[X]

Rate After-Christmas Turkey Potpie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

After-Christmas Turkey Potpie Recipe

Prep: 30 min. Bake: 55 min.

Yield: 6 Servings

30 55 85

Ingredients

1 cup sliced carrots
1 cup finely chopped onion
1/2 cup chopped celery
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons butter
2 cups cubed cooked turkey
1 tablespoon all-purpose flour
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 cup frozen cut green beans, cooked and drained
Pastry for double-crust pie (9 inches)
1 tablespoon milk

Directions

In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well. Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350° for 55-65 minutes or until golden brown. Serve warm. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 516 calories, 28 g fat (13 g saturated fat), 67 mg cholesterol, 780 mg sodium, 46 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as After-Christmas Turkey Potpie in Country Woman Christmas Annual 1999, p25