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Turkey Potpies Recipe
Turkey Potpies Recipe photo by Taste of Home

Turkey Potpies Recipe

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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


  • 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


  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.
    Freeze option: Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; remove foil. Bake 55-60 minutes longer or until golden brown and a thermometer inserted in center reads 165°.
    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

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Reviewed Sep. 29, 2015

"Excellent! I made one with chicken and one with turkey. Both were equally delicious. Love being able to freeze one for dinner later."

Reviewed Sep. 12, 2015

"Very tasty!!!! Added a little extra broth!!"

Reviewed Apr. 14, 2015

"Delicious. I first made the crock pot turkey breast from Taste of Home. My family enjoyed that dish and then we made this dish with the leftovers. I'd like to put one pie in the freezer to have for another meal for another day, but my family insists on eating both pies; one pie on one day and then the other pie for the next. Thanks for sharing this homey pot pie. It's a hit with my family."

Reviewed Feb. 7, 2015

"Delicious! If you have a problem with it being too dry, using half and half seems to work better than the whipping cream. Cream soup recipes taste gross after making this. We always keep one of these in the freezer for a rainy day. Frozen cooking instructions: let thaw on counter for 45 minutes, cover edges with tinfoil and bake at 425 for 30 minutes. Reduce heat to 375, continue baking for about an hour. Remove tinfoil with about 15 minutes of cook time remaining. Let cool for 15 minutes."

Reviewed Jan. 19, 2015

"Excellent! I'm not much of a turkey fan at all, but this won me over. I plan on having it again soon."

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