Turkey Potpie Recipe
Turkey Potpie Recipe photo by Taste of Home

Turkey Potpie Recipe

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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
Contest Winning Test Kitchen Approved
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

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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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