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My family raves over this comforting dish with its flaky homemade crust and saucy meat and veggie filling. Sometimes, I cook a bird specifically with this potpie in mind—when we just can't wait for leftovers to make it!
This recipe is:
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Nutritional Facts 1 serving (1 each) equals 727 calories, 45 g fat (18 g saturated fat), 86 mg cholesterol, 1,376 mg sodium, 51 g carbohydrate, 4 g fiber, 28 g protein.
Originally published as Turkey Potpie in Country Woman November/December 2000, p31
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Reviewed on Dec. 22, 2011 by shell7293
Very good - the only changes i made were to use only frozen carrots (that is what my family prefers) and to use a store bought Pillsbury crust. This one is definitely a keeper!
Reviewed on Sep. 26, 2011 by Diana_Deeno
i would use only 1/2 tsp. celery seed in the crust and I omitted the cheese. Very delicious!
Reviewed on Sep. 19, 2011 by Tea1672
Oops... just posted a review and forgot to include that I omitted the celery seed in the pastry.
Yum-mee! Made a few changes: used fat free half and half instead of milk, used chicken in place of turkey, omitted the cheese. I also added approx 1 slightly rounded tablespoon of a product called Anne's Chicken Base (like chicken bouillon cubes but in paste form) to the chicken broth to give it heartier flavor and since this chicken base has salt in it I reduced the 1 tsp. salt to 1/2 tsp. I also added a dash of red pepper to give it a little excitement. On the pastry I used butter flavor Crisco for the shortening. It was delicious.... definitely a keeper. Thanks for sharing the recipe!
Reviewed on Mar. 09, 2011 by mishfish
I have made the home made crust in the recipe, but if I want to make a faster meal, I use a prepared crust and I also substitute chicken sometimes. This is delicious and my family loves it.
Reviewed on Jan. 27, 2011 by dollfaceapril
It came out pretty good. I bought the pie crust from the store, left over turkey from Christmas with frozen vegetables.
Reviewed on Nov. 21, 2010 by fujitanis3
I saw this recipe and was excited to see how little ingredients were in it, I knew this recipe would work so I can make it to my specifications. With most of the recipes I see I make them to my liking and how my family’s health diet will relate to that recipe. The things I changed were – instead of peas and carrots; I used a variety of fresh vegetables. I didn’t use the celery seed in the dough and I enhanced the flavor of it. I also didn’t use cheese. The last thing, I didn’t have turkey breasts, but I did have ground turkey and it worked!All in all this was a great potpie and it will definitely be made again. This recipe would work as chicken potpie too.
I saw this recipe and was excited to see how little ingredients were in it, I knew this recipe would work so I can make it to my specifications. With most of the recipes I see I make them to my liking and how my family’s health diet will relate to that recipe. The things I changed were – instead of peas and carrots; I used a variety of fresh vegetables. I didn’t use the celery seed in the dough and I enhanced the flavor of it. I also didn’t use cheese. The last thing, I didn’t have turkey breasts, but I did have ground turkey and it worked!
All in all this was a great potpie and it will definitely be made again. This recipe would work as chicken potpie too.
Reviewed on Oct. 14, 2010 by juicyfruit007
I picked this recipe because it didn't use canned cream-of- soups. It turned out OK, but not so yummy that I'll take the trouble to make it again. Also, I thought there was a too much celery seed in the crust.
Reviewed on May. 03, 2010 by acallies
Huge on taste and so easy. My family loves it. Several requests for the recipe. I use premade refriderated pie crusts. Makes it even easier to prepare.
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