Turkey Potpies Recipe
Turkey Potpies Recipe photo by Taste of Home

Turkey Potpies Recipe

Publisher Photo
With its golden brown crust and scrumptious filling, these comforting potpies will warm you down to your toes. Because it makes two, you can eat one now and freeze the other for later. They bake and cut beautifully. —Laurie Jensen, Cadillac, Michigan
TOTAL TIME: Prep: 40 min. Bake: 40 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 40 min. + standing
MAKES: 12 servings

Ingredients

  • 2 medium potatoes, peeled and cut into 1-inch pieces
  • 3 medium carrots, cut into 1-inch slices
  • 1 medium onion, chopped
  • 1 celery rib, diced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 6 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 4 cups cubed cooked turkey
  • 2/3 cup frozen peas
  • 1/2 cup plus 1 tablespoon heavy whipping cream, divided
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 package (15 ounces) refrigerated pie pastry
  • 1 egg

Directions

  1. Preheat oven to 375°. In a Dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.
  2. Spoon into two ungreased 9-in. pie plates. Roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges. Cut out a decorative center or cut slits in pastry. In a small bowl, whisk egg and remaining cream; brush over pastry.
  3. Bake 40-45 minutes or until golden brown. Let stand 10 minutes before cutting. Yield: 2 pies (6 servings each).
Originally published as Turkey Potpies in Taste of Home December/January 2008, p30

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Turkey Potpies

AVERAGE RATING
   (74)
RATING DISTRIBUTION
5 Star
 (65)
4 Star
 (3)
3 Star
 (3)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Nov. 24, 2014

"Thanks for a delicious way to use leftover turkey. Easy to put together. My husband and I can't wait to have it again tomorrow night. All I did was add a splash of Gravy Master to the sauce."

MY REVIEW
Reviewed Nov. 22, 2014

"The bottom crust is missing. Not at all good."

MY REVIEW
Reviewed Jan. 11, 2014

"Have to agree that there wasn't enough sauce. I used Wondra instead of regular flour and added one more cup of broth. It turned out perfect!"

MY REVIEW
Reviewed Jan. 3, 2014

"This makes the best pot pies I've ever tasted."

MY REVIEW
Reviewed Dec. 26, 2013

"My husband loves pot pie and he said this is his favorite of any he has had. This recipe is easy to make and we all love it."

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