Contest-Winning Turkey Potpie Recipe
- 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
- 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
- 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.
1 serving (1 each) equals 727 calories, 45 g fat (18 g saturated fat), 86 mg cholesterol, 1,376 mg sodium, 51 g carbohydrate, 4 g fiber, 28 g protein.
Reviews for Contest-Winning Turkey Potpie
"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.."
"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."
"I make this potpie after every time we cook turkey!"
"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!"
"i would use only 1/2 tsp. celery seed in the crust and I omitted the cheese. Very delicious!"
"Oops... just posted a review and forgot to include that I omitted the celery seed in the pastry."
"Yum-mee! Made a few changes: used fat free half and half instead of milk, used chicken in place of turkey, omitted the cheese. I also added approx 1 slightly rounded tablespoon of a product called Anne's Chicken Base (like chicken bouillon cubes but in paste form) to the chicken broth to give it heartier flavor and since this chicken base has salt in it I reduced the 1 tsp. salt to 1/2 tsp. I also added a dash of red pepper to give it a little excitement. On the pastry I used butter flavor Crisco for the shortening. It was delicious.... definitely a keeper. Thanks for sharing the recipe!"
"It came out pretty good. I bought the pie crust from the store, left over turkey from Christmas with frozen vegetables."
"I saw this recipe and was excited to see how little ingredients were in it, I knew this recipe would work so I can make it to my specifications. With most of the recipes I see I make them to my liking and how my family’s health diet will relate to that recipe. The things I changed were – instead of peas and carrots; I used a variety of fresh vegetables. I didn’t use the celery seed in the dough and I enhanced the flavor of it. I also didn’t use cheese. The last thing, I didn’t have turkey breasts, but I did have ground turkey and it worked!All in all this was a great potpie and it will definitely be made again. This recipe would work as chicken potpie too."
"I picked this recipe because it didn't use canned cream-of- soups. It turned out OK, but not so yummy that I'll take the trouble to make it again. Also, I thought there was a too much celery seed in the crust."
"Huge on taste and so easy. My family loves it. Several requests for the recipe. I use premade refriderated pie crusts. Makes it even easier to prepare."
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer