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Apple Turkey Potpie

 Apple Turkey Potpie
I like to take leftover holiday turkey and turn it into this delicious potpie. Apples and raisins add sweetness. —Georgia MacDonald, Dover, New Hampshire
6 ServingsPrep: 10 min. Bake: 25 min.


  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 3 cups cubed cooked turkey
  • 1 large unpeeled tart apples, cubed
  • 1/3 cup golden raisins
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground nutmeg
  • Pastry for a single-crust pie (9 inches)


  • In a large saucepan, saute onion in butter until tender. Add the
  • soup, turkey, apple, raisins, lemon juice and nutmeg. Spoon into an
  • ungreased 11-in. x 7-in. baking dish.
  • On a lightly floured surface, roll out pastry to fit top of dish.
  • Place over filling; flute edges and cut slits in top.
  • Bake at 425° for 25-30 minutes or until crust is golden brown and
  • filling is bubbly. Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 389 calories, 18 g fat (7 g saturated fat), 69 mg cholesterol, 588 mg sodium, 33 g carbohydrate, 2 g fiber, 24 g protein.

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Apple Turkey Potpie (continued)

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer