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Turkey Potpies

 Turkey Potpies
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
12 ServingsPrep: 40 min. Bake: 40 min. + standing


  • 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


  • 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.
  • 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

2 of 2

Turkey Potpies (continued)

Directions (continued)

  • a decorative center or cut slits in pastry. In a small bowl, whisk
  • egg and remaining cream; brush over pastry.
  • Bake 40-45 minutes or until golden brown. Let stand 10 minutes before
  • cutting.
  • Yield: 2 pies (6 servings each).
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer