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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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Turkey Potpies

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Reviewed on Feb. 27, 2013 by foodiemomma

I am usually trying out new recipes, but this is one of the few that I repeat. It's well worth the effort. Sometimes I add a little extra garlic salt to taste. I am hesitant to try any other potpie recipe since this one is so good.

Reviewed on Jan. 13, 2013 by PamMoll

Easy and delicious! Will definitely make again.

Reviewed on Jan. 12, 2013 by jeni75

this recipe is AWSOME

Reviewed on Oct. 04, 2012 by cmarie_1124

I was very skeptical because I've never tried homemade potpie and always disliked the boxed ones, but this is absolutely delicious. I made this two or three weeks ago and have been craving it ever since. For my husband and I, I cut the recipe in half (made just one pie), but used about the same amount of all the vegetables. Incredible! Will definitely make this again!

Reviewed on Sep. 21, 2012 by bseegar

This is delicious - perfect comfort food. I used a rotisserie chicken and substituted green beans for the peas as my son is allergic to peas, but otherwise made exactly as directed and it turned out perfect. The leftovers heat up nicely as well.

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 forgot to pick up the ready made pie crust so I used bisquick topping...success! 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 Sep. 03, 2012 by mancooking

I've made this recipe 4 0r 5 times so far and it has always been a success with feeding family and company. Easy and delicious!

Reviewed on Dec. 05, 2011 by spiker1

The family loved this!

Reviewed on Nov. 29, 2011 by Durbymom

This is a wonderful recipe! I didn't have garlic salt so I just made sure it was seasoned correctly with regular salt and then I added a pinch or so of cayenne pepper for a little kick! My husband told me to "add it to the dinner rotation!" It is worth the trouble to make the sauce without a can of creamed soup. Try it-it is very easy, even without opening a can!

Reviewed on Nov. 24, 2011 by Southern Oregon Girl

I've made this twice so far this fall and everyone who has tasted it loves it! I made a couple of adaptations, but really love it!

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