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Contest-Winning Turkey Potpie

 Contest-Winning Turkey Potpie
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!
6 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

  • 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

Directions

  • 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.
  • For the crust, combine flour, celery seed and salt in a bowl. Cut in

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Contest-Winning Turkey Potpie (continued)

Directions (continued)

  • shortening until mixture resembles coarse crumbs. Add enough water
  • until dough forms a ball.
  • 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.
  • Bake at 375° for 40-45 minutes or until crust is golden brown.
  • Yield: 6 servings.
Nutritional Facts: 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer