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Turkey Pie Recipe
Turkey Pie Recipe photo by Taste of Home

Turkey Pie Recipe

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After tasting this savory recipe, you'll find yourself turning to this recipe time and again. Prepared crescent roll dough makes the lattice crust a snap. Enjoy it with a side dish of cranberry relish and mint brownies for dessert or whip up an apple Waldorf salad and round out the menu with raspberry sherbet.— Taste of Home Test Kitchen, Greendale, Wisconsin
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 2 servings


  • 1 cup water
  • 1/2 cup frozen mixed vegetables
  • 2 teaspoons chicken bouillon granules
  • 2 tablespoons plus 1/2 teaspoon cornstarch
  • 1 cup 2% milk
  • 1 cup cubed cooked turkey
  • 1/2 cup shredded cheddar cheese
  • 2 teaspoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tube (4 ounces) refrigerated crescent rolls

Nutritional Facts

1 serving (1 each) equals 583 calories, 28 g fat (13 g saturated fat), 100 mg cholesterol, 1,877 mg sodium, 44 g carbohydrate, 2 g fiber, 36 g protein.


  1. In a large saucepan, bring the water, vegetables and bouillon to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until vegetables are tender.
  2. In a small bowl, combine cornstarch and milk until smooth; add to the vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the turkey, cheese, parsley, salt and pepper. Pour into a greased 8-in. square baking dish.
  3. Unroll crescent roll dough; separate into two rectangles. Seal seams and perforations. Place long sides together to form a square; pinch edges together to seal. Cut into eight strips; make a lattice crust over hot turkey mixture.
  4. Bake at 375° for 25-30 minutes or until top is golden brown. Yield: 2 servings.
Originally published as Turkey Lattice Pie in Quick Cooking November/December 2002, p33

Nutritional Facts

1 serving (1 each) equals 583 calories, 28 g fat (13 g saturated fat), 100 mg cholesterol, 1,877 mg sodium, 44 g carbohydrate, 2 g fiber, 36 g protein.

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Reviewed Nov. 17, 2012

I liked the flavor of this dish. I doubled the veggies to a full cup. Next time, I will experiment & add two cups of veggies.

Reviewed Jan. 11, 2011

This is a wonderful recipe. The last time I made it, I used a can of mixed veggies and only a half cup of water. I thought it made more than for 2 people though. We had it for dinner one night and had enough left for each of us to take a lunch the next day. It was great for lunch too, by the way. :)

Reviewed Nov. 7, 2010

I love this recipe and especially that it is for "2". My husband requests it often and it is complete as a meal all by itself. I always use low salt and low fat ingredients to lighten it and keep it a bit healthier for us.

Reviewed Dec. 1, 2009

Great for leftover turkey. My kids love it! Tastes just like a turkey pot pie. I recommend this recipe to everyone.

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