Classic Turkey Potpie Recipe
Classic Turkey Potpie Recipe photo by Taste of Home

Classic Turkey Potpie Recipe

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4.5 8 13
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“People are always asking me for this recipe,” says Vanita Davis of Camden, Arkansas. “When you run out of turkey, you can substitute ham or chicken.”
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:3 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 3 servings


  • 1 cup frozen mixed vegetables
  • 1 cup cubed cooked turkey breast
  • 2/3 cup condensed cream of chicken soup, undiluted
  • 1/4 cup chicken broth
  • 1/2 cup biscuit/baking mix
  • 1/4 cup 2% milk
  • 2 teaspoons butter, melted

Nutritional Facts

1-1/4 cup: 268 calories, 10g fat (4g saturated fat), 54mg cholesterol, 830mg sodium, 25g carbohydrate (4g sugars, 3g fiber), 19g protein Diabetic Exchanges:1 starch, 2 lean meat 2 vegetable 1/2 fat


  1. Place the vegetables in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2-3 minutes. In another small saucepan, combine the turkey, soup, broth and vegetables; cook until bubbly. Transfer to a 1-qt. baking dish coated with cooking spray.
  2. In a small bowl, combine biscuit mix and milk just until blended. Spread over turkey mixture; drizzle with butter. Bake, uncovered, at 350° for 30-40 minutes or until filling is bubbly and crust is golden brown. Yield: 3 servings.
Originally published as Turkey Potpie in Cooking for 2 Winter 2007, p9

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Reviewed Dec. 3, 2014

"I made this with Chicken and doubled the everything in the recipe excepted I tripled the Bisquick & Milk and added a baked potato diced up. I also added Thyme, sage, garlic, oregano and parsley. Hubby loved it."

Reviewed May. 31, 2014

"This recipe was good but it didn't have the taste i was looking for.."

Reviewed Mar. 24, 2013

"Very fast to make and with a delicious, fluffy crust on top."

Reviewed Nov. 26, 2012

"I substituted leftover gravy for the soup & broth. I doubled the recipe (and tripled the biscuit mixture)."

Reviewed Sep. 2, 2010

"This was easy to make and my husband said it tasted pretty good. After reading another reviewers comment, I added 1/4 tsp parsley flakes, 1/8 tsp dried rosemary, 1/8 tsp rubbed sage, 1/2 tsp salt and 1/8 tsp pepper.

This recipe would be good with beef broth and left over roast beef."

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