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After-Christmas Turkey Potpie

 After-Christmas Turkey Potpie
Need ways to use up leftover turkey? This is what I like to do. The cubed poultry, tender vegetables and herbs encased in a flaky crust is a favorite at our house.
6 ServingsPrep: 30 min. Bake: 55 min.


  • 1 cup sliced carrots
  • 1 cup finely chopped onion
  • 1/2 cup chopped celery
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 3 tablespoons butter
  • 2 cups cubed cooked turkey
  • 1 tablespoon all-purpose flour
  • 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
  • 1 cup frozen cut green beans, cooked and drained
  • Pastry for double-crust pie (9 inches)
  • 1 tablespoon milk


  • In a skillet, saute carrots, onion, celery, thyme and pepper in
  • butter until vegetables are crisp-tender. In a large resealable
  • plastic bag, combine turkey and flour; shake to coat. Add turkey,
  • soup and green beans to the vegetable mixture; mix well. Line a
  • 9-in. pie plate with bottom crust. Add turkey mixture. Roll out
  • remaining pastry to fit top of pie; seal and flute edges. Cut slits
  • in pastry. Brush with milk. Cover edges loosely with foil. Bake at
  • 350° for 55-65 minutes or until golden brown. Serve warm. Yield:
  • 6 servings.
Nutritional Facts: 1 serving (1 piece) equals 516 calories,

2 of 2

After-Christmas Turkey Potpie (continued)

Nutritional Facts: 28 g fat (13 g saturated fat), 67 mg cholesterol, 780 mg sodium, 46 g carbohydrate, 2 g fiber, 18 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer