Barbecued Sticky Ribs
Slow-Cooked Southwest Chicken

Savory Turkey Potpies

  • 8 Servings
  • Prep: 25 min.
  • Cook: 20 min.

“Who would ever suspect that a traditional potpie could be on the lighter side? My comforting entree promises to warm you up on winter’s chilliest nights—without adding inches to your waistline! ”
—Judy Wilson, Sun City West, Arizona


  • 1 small onion, chopped
  • 1/4 cup all-purpose flour
  • 3 cups chicken stock
  • 3 cups cubed cooked turkey breast
  • 1 package (16 ounces) frozen peas and carrots
  • 2 medium red potatoes, cooked and cubed
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh thyme
  • 1/4 teaspoon pepper
  • 1 sheet refrigerated pie pastry
  • Additional fresh parsley or thyme leaves, optional
  • 1 egg
  • 1 teaspoon water
  • 1/2 teaspoon kosher salt


  1. In a Dutch oven coated with cooking spray, saute onion until tender. In a small bowl, whisk flour and stock until smooth; gradually stir into Dutch oven. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the turkey, peas and carrots, potatoes, parsley, thyme and pepper; stir gently.
  2. Divide turkey mixture among eight 10-oz. ramekins. On a lightly floured surface, unroll pastry. Cut out eight 3-in. circles. Gently press parsley into pastries if desired. Place over turkey mixture. Beat egg and water; brush over tops. Sprinkle with salt.
  3. Place ramekins on a baking sheet. Bake at 425° for 20-25 minutes or until crusts are golden brown.


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