All-American Turkey Potpie Recipe

4 4 6
All-American Turkey Potpie Recipe
All-American Turkey Potpie Recipe photo by Taste of Home
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All-American Turkey Potpie Recipe

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4 4 6
Publisher Photo
Ever since my sister-in-law shared this recipe with me, I haven't made any other kind of potpie. The crust is very easy to work with. —Laureen Naylor, Factoryville, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 35 min.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup finely shredded cheddar cheese
  • 2/3 cup shortening
  • 1 tablespoon cold butter
  • 3 to 4 tablespoons cold water
  • FILLING:
  • 1 cup cubed peeled potatoes
  • 1/2 cup thinly sliced carrots
  • 1/3 cup chopped celery
  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 1/2 cup 2% milk
  • 1-1/2 cups cubed cooked turkey
  • 1/2 cup frozen peas, thawed
  • 1/2 cup frozen corn, thawed
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon pepper

Directions

In a food processor, combine flour and salt; cover and pulse to blend. Add cheese; pulse until fine crumbs form. Add shortening and butter; pulse until coarse crumbs form. While processing, gradually add water until dough forms a ball.
Divide dough in half with one ball slightly larger than the other; wrap in plastic wrap. Refrigerate for 30 minutes.
For filling, in a large saucepan, saute the potatoes, carrots, celery and onion in butter for 5 minutes. Add garlic; cook 1 minute longer. Stir in broth; cover and cook for 10 minutes or until vegetables are tender.
Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer.
Roll out larger pastry ball to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry.
Bake at 350° for 35-45 minutes or until crust is light golden brown. Yield: 6 servings.
Originally published as All-American Turkey Potpie in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p145

Nutritional Facts

1 each: 551 calories, 31g fat (11g saturated fat), 50mg cholesterol, 704mg sodium, 47g carbohydrate (4g sugars, 3g fiber), 20g protein.

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup finely shredded cheddar cheese
  • 2/3 cup shortening
  • 1 tablespoon cold butter
  • 3 to 4 tablespoons cold water
  • FILLING:
  • 1 cup cubed peeled potatoes
  • 1/2 cup thinly sliced carrots
  • 1/3 cup chopped celery
  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 1/2 cup 2% milk
  • 1-1/2 cups cubed cooked turkey
  • 1/2 cup frozen peas, thawed
  • 1/2 cup frozen corn, thawed
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon pepper
  1. In a food processor, combine flour and salt; cover and pulse to blend. Add cheese; pulse until fine crumbs form. Add shortening and butter; pulse until coarse crumbs form. While processing, gradually add water until dough forms a ball.
  2. Divide dough in half with one ball slightly larger than the other; wrap in plastic wrap. Refrigerate for 30 minutes.
  3. For filling, in a large saucepan, saute the potatoes, carrots, celery and onion in butter for 5 minutes. Add garlic; cook 1 minute longer. Stir in broth; cover and cook for 10 minutes or until vegetables are tender.
  4. Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer.
  5. Roll out larger pastry ball to fit a 9-in. pie plate; transfer to pie plate. Trim pastry even with edge. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry.
  6. Bake at 350° for 35-45 minutes or until crust is light golden brown. Yield: 6 servings.
Originally published as All-American Turkey Potpie in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p145

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Reviews forAll-American Turkey Potpie

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mrs.mark User ID: 5436322 87377
Reviewed Jun. 19, 2013

"This is one of my favorite potpies. I think the flavor is delicious. I love the cheese in the crust!"

MY REVIEW
kecutie2 User ID: 6336191 43719
Reviewed Nov. 10, 2011

"I liked everything but crust. The crust was nice and flaky, but it was a little too salty. Overall, it was easy to make, but next time I will follow a different recipe for the crust."

MY REVIEW
Crashleen User ID: 4481923 125673
Reviewed May. 4, 2010

"I doubled this and made it for a large group and it was a hit! The crust goes together nicely in the food processor, but is not as easy to roll out as a normal pie crust, but oh, so worth it. YUM!"

MY REVIEW
mperszyk User ID: 1334212 62777
Reviewed Nov. 30, 2009

"This was a hit for our family. The crust is very flaky and the filling is yummy. :)"

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