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Savory Turkey Potpies

 Savory Turkey Potpies
Who would ever suspect that a traditional potpie could be on the lighter side? My comforting entree promises to warm you up on winter's chilliest nights…without adding inches to your waistline! —Judy Wilson, Sun City West, Arizona
8 ServingsPrep: 25 min. Bake: 20 min.


  • 1 small onion, chopped
  • 1/4 cup all-purpose flour
  • 3 cups chicken stock
  • 3 cups cubed cooked turkey breast
  • 1 package (16 ounces) frozen peas and carrots
  • 2 medium red potatoes, cooked and cubed
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh thyme
  • 1/4 teaspoon pepper
  • 1 sheet refrigerated pie pastry
  • Additional fresh parsley or thyme leaves, optional
  • 1 egg
  • 1 teaspoon water
  • 1/2 teaspoon kosher salt


  • In a Dutch oven coated with cooking spray, saute onion until tender.
  • In a small bowl, whisk flour and stock until smooth; gradually stir
  • into Dutch oven. Bring to a boil; cook and stir 2 minutes or until
  • thickened. Remove from heat. Add turkey, peas and carrots,
  • potatoes, parsley, thyme and pepper; stir gently.
  • Preheat oven to 425°. Divide turkey mixture among eight 10-oz.
  • ramekins. On a lightly floured surface, unroll pastry. Cut out eight
  • 3-in. circles. Gently press parsley into pastry if desired. Place
  • over turkey mixture. Beat egg and water; brush over tops. Sprinkle

2 of 2

Savory Turkey Potpies (continued)

Directions (continued)

  • with salt.
  • Place ramekins on a baking sheet. Bake 20-25 minutes or until crusts
  • are golden brown.
  • Yield: 8 servings.
Nutritional Facts: 1 potpie equals 279 calories, 9 g fat (3 g saturated fat), 77 mg cholesterol, 495 mg sodium, 28 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.