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Sage Turkey Potpie

 Sage Turkey Potpie
A cornmeal crust with a hint of sage and a comforting turkey filling makes this savory potpie a satisfying supper. It's a delicious use for leftover turkey, especially around the holidays.
4-6 ServingsPrep: 45 min. Bake: 20 min.

Ingredients

  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1/2 cup butter, cubed
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1-1/2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon rubbed sage
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 3 cups diced cooked turkey
  • SAGE PASTRY:
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup cornmeal
  • 3/4 teaspoon rubbed sage
  • 1/4 teaspoon salt
  • 1/3 cup cold butter, cubed
  • 2 to 3 tablespoons cold water

Directions

  • In a large skillet, saute onion and celery in butter until tender.
  • Stir in flour until blended. Gradually stir in broth, milk, sage,

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Sage Turkey Potpie (continued)

Directions (continued)

  • lemon juice, salt, pepper and nutmeg. Bring to a boil; cook and stir
  • for 2 minutes or until thickened. Add turkey; cook and stir until
  • heated through. Transfer to an ungreased 1-1/2-qt. baking dish; set
  • aside.
  • In a bowl, combine the flour, cornmeal, sage and salt. Cut in butter
  • until crumbly. Gradually add water, tossing with a fork until dough
  • forms a ball. On a floured surface, roll pastry to fit top of baking
  • dish; place over filling. Flute edges; cut slits in top. Bake at
  • 425° for 18-20 minutes or until golden brown. Yield: 4-6
  • servings.
Nutritional Facts: 1 serving (1 slice) equals 495 calories, 31 g fat (18 g saturated fat), 127 mg cholesterol, 860 mg sodium, 28 g carbohydrate, 2 g fiber, 26 g protein.