Make-Ahead Turkey Potpie Recipe
Make-Ahead Turkey Potpie Recipe photo by Taste of Home

Make-Ahead Turkey Potpie Recipe

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Some days, your cravings don't jive with your busy schedule. Problem solved! Whip up a batch of these rich, creamy potpies, and enjoy two tonight and tuck two in the freezer for another time. They take less than 30 minutes to prepare, and freeze beautifully. What's even better is the filling lends itself to variation. You can use what you already have on hand, even leftovers! —Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 4 servings


  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1/2 cup diced peeled potato
  • 1/4 cup chopped celery
  • 1/4 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 1 cup 2% milk
  • 1 cup chicken broth
  • 2 cups cubed cooked turkey
  • 1/2 cup frozen peas
  • 1 sheet refrigerated pie pastry

Nutritional Facts

1 each: 575 calories, 30g fat (15g saturated fat), 98mg cholesterol, 837mg sodium, 46g carbohydrate (8g sugars, 2g fiber), 28g protein


  1. In a large saucepan, saute the onion, carrot, potato and celery in butter until tender. Add the flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and peas; divide mixture among four ungreased 5-in. pie plates.
  2. Divide pastry into quarters. On a lightly floured surface, roll each quarter into a 6-in. circle; place over filling. Trim, seal and flute edges; cut slits to vent.
  3. Cover and freeze two potpies for up to 3 months. Bake the remaining potpies at 375° for 18-22 minutes or until golden brown. Let stand for 10 minutes before serving.
  4. To use frozen potpies: Remove from the freezer 30 minutes before baking. Cover edges of crusts loosely with foil; place on a baking sheet. Bake at 375° for 30 minutes. Remove foil; bake 15-20 minutes longer or until golden brown and filling is bubbly. Yield: 4 servings.
Originally published as Turkey Potpies in Cooking for 2 Spring 2009, p43

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Reviewed Jun. 9, 2016

"Excellent! I used chicken and made my own pie crust. Janet VFE"

Reviewed Nov. 30, 2014

"Every year I make this after our Thanksgiving dinner. My family would rather have this than the turkey with all the trimmings. Easy to prepare and usually have all the ingredients on hand. Very good on a cold November day. I save the other one for the night we put up the tree for Christmas."

Reviewed Dec. 29, 2012

"Love this recipe, especially after Christmas dinner when I'm tired of turkey. Just cook, freeze and heat and serve. Delicious!!"

Reviewed Nov. 27, 2012

"Excellent & EASY recipe! Like others have stated, I would add a little bit more milk and chicken broth. I'll be making this substituting chicken and beef for the meat too."

Reviewed Nov. 26, 2012

"My kids and husband couldn't get enough. Between the three of them, they ate 2 whole pies! I barely got to taste it!! I will definitely make it again! :)"

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