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All-American Turkey Potpie Recipe

All-American Turkey Potpie Recipe photo by Taste of Home

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Ever since my sister-in-law shared this recipe with me, I haven't made any other kind of potpie. The crust is very easy to work with. —Laureen Naylor, Factoryville, Pennsylvania

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All-American Turkey Potpie Recipe

Prep: 30 min. + chilling Bake: 35 min.

Yield: 6 Servings

30 35 65

Ingredients

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup finely shredded cheddar cheese
2/3 cup shortening
1 tablespoon cold butter
3 to 4 tablespoons cold water
FILLING:
1 cup cubed peeled potatoes
1/2 cup thinly sliced carrots
1/3 cup chopped celery
1/4 cup chopped onion
1 tablespoon butter
1 garlic clove, minced
1 cup chicken broth
2 tablespoons all-purpose flour
1/2 cup 2% milk
1-1/2 cups cubed cooked turkey
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/4 teaspoon pepper

Directions

In a food processor, combine flour and salt; cover and pulse to blend. Add cheese; pulse until fine crumbs form. Add shortening and butter; pulse until coarse crumbs form. While processing, gradually add water until dough forms a ball.
Divide dough in half with one ball slightly larger than the other; wrap in plastic wrap. Refrigerate for 30 minutes.
For filling, in a large saucepan, saute the potatoes, carrots, celery and onion in butter for 5 minutes. Add garlic; cook 1 minute longer. Stir in broth; cover and cook for 10 minutes or until vegetables are tender.
Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer.
Roll out larger pastry ball to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry.
Bake at 350° for 35-45 minutes or until crust is light golden brown. Yield: 6 servings.

Nutritional Analysis: 1 piece equals 551 calories, 31 g fat (11 g saturated fat), 50 mg cholesterol, 704 mg sodium, 47 g carbohydrate, 3 g fiber, 20 g protein.

Originally published as All-American Turkey Potpie in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p145

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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All-American Turkey Potpie

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Reviewed on Nov. 10, 2011 by kecutie2

I liked everything but crust. The crust was nice and flaky, but it was a little too salty. Overall, it was easy to make, but next time I will follow a different recipe for the crust.

Reviewed on May. 04, 2010 by Crashleen

I doubled this and made it for a large group and it was a hit! The crust goes together nicely in the food processor, but is not as easy to roll out as a normal pie crust, but oh, so worth it. YUM!

Reviewed on Nov. 30, 2009 by mperszyk

This was a hit for our family. The crust is very flaky and the filling is yummy. :)