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Turkey Potpie Recipe
Turkey Potpie Recipe photo by Taste of Home

Turkey Potpie Recipe

Read Reviews (6)
4.67 6
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Family and guests rave about this hearty, comforting potpie and its light flaky crust. The "secret" crust ingredients are Parmesan cheese and instant mashed potato flakes. It's a great make-ahead dish. On busy days, I prepare this entree in the morning and just bake it in the evening. -Cheryl Arnold, Lake Zurich, Illinois
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 6 servings


  • 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
  • CRUST:
  • 3/4 cup instant mashed potato flakes
  • 3/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup butter
  • 1/4 cup ice water
  • Half-and-half cream

Nutritional Facts

1 serving (1 each) equals 415 calories, 19 g fat (10 g saturated fat), 93 mg cholesterol, 729 mg sodium, 32 g carbohydrate, 4 g fiber, 28 g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Turkey Potpie in Taste of Home December/January 1996, p29

Nutritional Facts

1 serving (1 each) equals 415 calories, 19 g fat (10 g saturated fat), 93 mg cholesterol, 729 mg sodium, 32 g carbohydrate, 4 g fiber, 28 g protein.

Reviews for Turkey Potpie(6)

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Reviewed Dec. 2, 2013

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!

Reviewed Jun. 21, 2010

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.

Reviewed Jun. 7, 2010

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!

Reviewed Jun. 6, 2010

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!

Reviewed Jan. 10, 2010

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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