Contest-Winning Turkey Potpie Recipe
Contest-Winning Turkey Potpie Recipe photo by Taste of Home

Contest-Winning Turkey Potpie Recipe

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4.5 12 18
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My family raves over this comforting dish with its flaky homemade crust and saucy meat and veggie filling. Sometimes, I cook a bird specifically with this potpie in mind—when we just can't wait for leftovers to make it!
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 6 servings


  • 1 medium onion, chopped
  • 1/3 cup butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-3/4 cups chicken broth
  • 2/3 cup milk
  • 2 cups cubed cooked turkey
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 cups frozen peas and carrots
  • Pastry:
  • 2 cups all-purpose flour
  • 2 teaspoons celery seed
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 5 tablespoons cold water
  • Milk, optional

Nutritional Facts

1 each: 727 calories, 45g fat (18g saturated fat), 86mg cholesterol, 1376mg sodium, 51g carbohydrate (6g sugars, 4g fiber), 28g protein


  1. In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, cheese and vegetables; cook until the cheese is melted. Set aside and keep warm.
  2. For the crust, combine flour, celery seed and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball.
  3. Divide dough in half. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in pastry. Brush tops with milk if desired.
  4. Bake at 375° for 40-45 minutes or until crust is golden brown. Yield: 6 servings.
Originally published as Turkey Potpie in Country Woman November/December 2000, p31

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed May. 31, 2014

"I've been looking for a turkey potpie recipe for a long time and this one is wonderful!! Everyone had seconds...I even tried chicken instead of turkey and it still was delicious.."

Reviewed Mar. 21, 2013

"Excellent recipe"

Reviewed Feb. 6, 2013

"Great tasting potpie! I used a store-bought refrigerated pie crust (saved on time). Simple to put together, basic ingredients used, and tasty. The filling is thick enought that it doesn't turn out 'soupy' and thin. Will be keeping this recipe handy for next time."

Reviewed Mar. 26, 2012

"I make this potpie after every time we cook turkey!"

Reviewed Dec. 22, 2011

"Very good - the only changes i made were to use only frozen carrots (that is what my family prefers) and to use a store bought Pillsbury crust. This one is definitely a keeper!"

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