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Turkey Potpies Recipe

Turkey Potpies Recipe photo by Taste of Home

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With its golden brown crust and scrumptious filling, these comforting potpies will warm you down to your toes. Because it makes two, you can eat one now and freeze the other for later. They bake and cut beautifully. —Laurie Jensen, Cadillac, Michigan

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Turkey Potpies Recipe

Prep: 40 min. Bake: 40 min. + standing

Yield: 12 Servings

40 40 80

Ingredients

2 medium potatoes, peeled and cut into 1-inch pieces
3 medium carrots, cut into 1-inch slices
1 medium onion, chopped
1 celery rib, diced
2 tablespoons butter
1 tablespoon olive oil
6 tablespoons all-purpose flour
3 cups chicken broth
4 cups cubed cooked turkey
2/3 cup frozen peas
1/2 cup plus 1 tablespoon heavy whipping cream, divided
1 tablespoon minced fresh parsley
1 teaspoon garlic salt
1/4 teaspoon pepper
1 package (15 ounces) refrigerated pie pastry
1 egg

Directions

In a Dutch oven, saute the potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.
Spoon into two ungreased 9-in. pie plates. Roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges. Cut out a decorative center or cut slits in pastry. In a small bowl, whisk egg and remaining cream; brush over pastry.
Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 40-45 minutes or until golden brown. Let stand for 10 minutes before cutting.
To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil. Bake 55-60 minutes longer or until golden brown. Yield: 2 pies (6 servings each).

Originally published as Turkey Potpies in Taste of Home December/January 2008, p30

Medium-Bodied White Wine

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

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Reviews for Turkey Potpies

Turkey Potpies

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Reviewed on Apr. 27, 2011 by skipperstrucking

Great pot pie. The creamy sauce is what pulls it all together. I made mine with ham and believe you could use any kind of meat with this recipe. Will definitely make again.

Reviewed on Apr. 21, 2011 by Wag234

Best potpie recipe ever, I've made it several times. I use sweet potatoes too.

Reviewed on Feb. 16, 2011 by 10sChick

This is an excellent Pot Pie with a flavorful sauce. My family loved it....I mean really loved it! Leftover turkey is good, but this last time I made it I pulled the meat off one of those grocery store rotisserie chickens and used that instead. It was spectacular! Otherwise I follow the recipe almost exactly. My only change is that I season the veggies with Season All while I sautee them.

Reviewed on Feb. 15, 2011 by Penny Lane3

I've made this recipe two times, first time with chicken (my fav) and the second one with beef. The only addition I made was to add mushrooms...just a personal preference. First time I made both pies, but didn't think the frozen one was near as good as the fresh one. Second time I made a bigger pan of it, cuz warmed up is as good as the first time. What a GREAT recipe!!

Reviewed on Jan. 31, 2011 by Joanna07

I made this recipe as is, and it was wonderful! The taste was wonderful, and the kids just loved it. The best is that this recipe makes two, so I have one in the fridge for a quick meal in the future.

I am sure you can spin this recipe and do chicken, or even beef.

Reviewed on Jan. 25, 2011 by ponderosa1

The cream in the sauce knocked this out of the park. Really delicious, and the frozen one was as good as the first one.

Reviewed on Jan. 17, 2011 by marie.byrnes

EXCELLENT! I'll have to make another turkey so I can make this again.

Reviewed on Jan. 16, 2011 by sg1728

This is an excellent recipe and is my favorite way to use leftover turkey. The pies really do freeze well.

Reviewed on Jan. 15, 2011 by Tanger0578

Family Loved It!!

Reviewed on Jan. 09, 2011 by Penny Lane3

We just had this for dinner. Got to say it was the BEST potpie we've ever had! The only change I made in the recipe was to use fresh garlic and I added a few mushrooms. Very, very good!!

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