Turkey Potpie Recipe
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (5 ounces) evaporated milk
- 1/4 cup minced fresh parsley or 1 tablespoon dried parsley flakes
- 1 teaspoon dried thyme
- 3 cups cubed cooked turkey
- 1 package (10 ounces) frozen mixed vegetables, thawed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup instant mashed potato flakes
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1/4 cup grated Parmesan cheese
- 1/3 cup butter
- 1/4 cup ice water
- Half-and-half cream
- In a large bowl, combine the first four ingredients. Stir in turkey, vegetables, salt and pepper. Spoon into a greased 11-in. x 7-in. baking dish.
- For crust, combine potato flakes, flour and in a large bowl; cut in butter until crumbly. Add water, 1 tablespoon at a time, tossing lightly with a fork until the dough forms a ball.
- On a lightly floured surface, roll the dough to fit baking dish. Cut vents in crust, using a small tree or star cutter if desired. Place over filling; flute edges. Brush pastry with cream.
- Bake at 400° for 25-30 minutes or until golden brown. If necessary, cover edges of crust with foil to prevent overbrowning. Yield: 6 servings.
Reviews for Turkey Potpie(6)
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I made this for my family using leftover turkey from thanksgiving. I used crescent rolls layered over the turkey and veggies mixture. It was a huge hit, even with my picky teenagers! I plan on making this again!
Very easy to make. I tried to layer cresent rolls over the top for the crust and it worked fantastic. But the original with the instant potatoes works great also. Personally I would cut but the tyme to 1/2 tsp or use fresh. But spices are usually to tast for different people. Good recipe will make again.
I made this again with a double crust on top and chicken (I used rotisserie & boiled chicken) and it was great! It was much better with only half the thyme also. I think when using the 15oz of hash brown potatoes it absorbs some of the soupy moisture so next time I'm going to add another 1/2-1 extra can of cream of mushroom soup and extra evaporated milk (or heavy whipping cream since that's what I usually have on hand). Great potpie!
Very good! I didn't have evaporated milk or half and half so I substituted heavy whipping cream for both and it was great. My husband doesn't like a ton of veggies so I only used 1/3 pkg of veggies and added 15oz frozen hash browns (partially thawed them first). It was really yummy with potatoes in it. Next time I will cut the amount of dried thyme in half because it was quite strong. We loved the crust! Next time I'm going to try making a double crust on top so it's extra thick and yummy. I'm making this again tonight!
I have not tried this but it sounds really good, however we like crust on top and bottom, question could you do this with reciepe without it being soggy. I would love to try it that way--any suggestions??
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