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Turkey Potpies Recipe
Turkey Potpies Recipe photo by Taste of Home

Turkey Potpies Recipe

Read Reviews (30)
4.78 30
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 King Arthur Unbleached 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. In a Dutch oven, saute the 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 for 2 minutes or until thickened. Stir in the 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. Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 375° for 40-45 minutes or until golden brown. Let stand for 10 minutes before cutting.
  4. To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil. Bake 55-60 minutes longer or until golden brown. Yield: 2 pies (6 servings each).
Originally published as Turkey Potpies in Taste of Home December/January 2008, p30

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

Reviews for Turkey Potpies(30)

AVERAGE RATING
   (72)
RATING DISTRIBUTION
5 Star
 (64)
4 Star
 (3)
3 Star
 (3)
2 Star
 (1)
1 Star
 (1)
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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.

MY REVIEW
Reviewed Oct. 25, 2013

This didn't have enough sauce for me. When I had all of the ingredients in the saucepan, I thought it was a bit dry and during the baking it got drier as the vegetables soaked up the little liquid that was there. Next time I will make for sauce or add gravy. Also, I think adding 1/2 tsp of sage or poultry seasoning or Bell's seasoning would have been good.

MY REVIEW
Reviewed Oct. 25, 2013

After all the wonderful reviews, I was a bit disappointed in this recipe. For me, it was dry. I felt it needed more sauce. When you have all the ingredients in the pan, if it doesn't look like it has enough sauce for you, correct it before you put the crust on and bake it. It will only get drier as the potatoes and other vegetables absorb some of the liquid. Or you could serve it with leftover turkey gravy. Either way, if I make this again, I will modify it so it has a little more sauce. Also, I think it could use some sage or poultry seasoning.

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