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Some days, your cravings don't jive with your busy schedule. Problem solved! Whip up a batch of these rich, creamy potpies, and enjoy two tonight and tuck two in the freezer for another time. They take less than 30 minutes to prepare, and freeze beautifully. What's even better is the filling lends itself to variation. You can use what you already have on hand, even leftovers! —Taste of Home Test Kitchen
Nutritional Facts 1 potpie (prepared with reduced-sodium broth) equals 575 calories, 30 g fat (15 g saturated fat), 98 mg cholesterol, 837 mg sodium, 46 g carbohydrate, 2 g fiber, 28 g protein.
Originally published as Turkey Potpies in Cooking for 2 Spring 2009, p43
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Reviewed on Dec. 29, 2012 by lshane
Love this recipe, especially after Christmas dinner when I'm tired of turkey. Just cook, freeze and heat and serve. Delicious!!
Reviewed on Nov. 27, 2012 by bschuck
Excellent & EASY recipe! Like others have stated, I would add a little bit more milk and chicken broth. I'll be making this substituting chicken and beef for the meat too.
Reviewed on Nov. 26, 2012 by SugarBuzzed
My kids and husband couldn't get enough. Between the three of them, they ate 2 whole pies! I barely got to taste it!! I will definitely make it again! :)
Reviewed on Nov. 26, 2012 by ossamayomommma
Made this according to the direction. Did not have 2% milk only skim. For topping I used a container of ten jr. Size biscuits. Prepared the dish in a le Creuset brassier and just put the biscuits on top. Baked at 400 degrees for 15 minutes. Turned out great. I do agree it needs more liquid I just added more chicken stock till the consistency looked right.
Reviewed on Nov. 20, 2012 by asabot
This is an excellent recipe. The flavor is delicious! My husband doesn't get very excited about food, but he told me this was VERY good and I should definitely make this more often. I made it in a standard pie plate and left the pie crust whole...baked it for 32 minutes.
Reviewed on Sep. 15, 2012 by docswife4
What started as a way to use leftover turkey has evolved into a regular recipe using chicken!! I made some other changes as well, but this recipe is simply delicious as is!! My children and husband love it as well!
Reviewed on Aug. 31, 2012 by coconuts7
I am alone and this is perfect for me. I buy a cooked chicken at the grocery store and make individual pies, great to freeze and bake. Add salad and dessert for a good meal. I highly recommend!
Reviewed on Jan. 12, 2012 by RysGirl99
Amazing as a pie, and as topping for hot biscuits out of the oven!
Reviewed on Dec. 21, 2011 by ivorylady
Made for family last night. Loved it. I made it in a deep dish 9 inch pie dish and increased the baking time to 32 minutes. It was great in every sense of the word. Did omit salt, really did not need it.
Reviewed on Nov. 27, 2011 by chriscraig
What a great recipe, my family loved it. I added some left over corn and asparagus from Thanksgiving dinner. I would make this one again!!
Reviewed on Dec. 30, 2010 by muse58
regarding sodium content, one could try omitting the salt and using lower sodium chicken broth.
Reviewed on Dec. 01, 2010 by caluko
My review went missing...just to let everyone know that this recipie seriously needs twice the liquid it calls for!!!!!
When I made this recipie....the sauce was so thick when I went to eat it....I could have cut it with a knife...needs twice the liquid amounts!!!!
Reviewed on Nov. 22, 2010 by LadyMichigan
That is a lot of carbs and sodium!
Reviewed on Feb. 17, 2010 by LAFrederick
This recipe is amazing!! I make it for friends who have just had a baby or anyone that needs a meal since it can be kept in the freezer and heated later. I always end up giving out the recipe. Yum Yum!!
Reviewed on Jan. 22, 2010 by Mokohonuk
this is so good - my son said Mom could you make me some more I just devoured the one the gave me.
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