Turkey Potpies Recipe
Turkey Potpies Recipe photo by Taste of Home
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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
Featured In: Top 10 Potpie Recipes
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 large egg

Nutritional Facts

1 piece: 287 calories, 15g fat (7g saturated fat), 78mg cholesterol, 542mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 17g protein.


  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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gina.kapfhamer User ID: 8717427 255867
Reviewed Oct. 24, 2016

"Talk about comfort food! Can't wait to try this using the leftover turkey from Thanksgiving!"

schamberlain User ID: 8299832 241707
Reviewed Jan. 13, 2016

"I thought this recipe is great. Making for second time tonight. I did add a little thyme, thank you so much for the recipe"

lisammay1980 User ID: 8677818 240396
Reviewed Dec. 28, 2015

"I love this recipe, this will be my second time making it :). The only thing we decided as a family is my kids wanted a bottom crust too. Which with two teens made it go further and it was super easy getting a store bought deep dish pie crust that comes in 2 just cooked it from thawed a few min added all ingredients. Which we found perfectly seasoned Amazing my hubby raves about my pot pies lol .. Thanks soo much"

JTayFil User ID: 6198875 238509
Reviewed Nov. 30, 2015

"Way too easy.... Way Too Good!!!! After reading other reviews & based on the picture, I was prepared to increase the sauce mixture since we like our pot pies creamy. I used 4&1/2 cups of broth, 10Tbs flour & 3/4 C half & half. I used fresh potatoes, onions and celery, but used 1 heaping cup of frozen mixed veggies (carrots, peas, corn, green beans & baby lima beans) and 3C of leftover turkey. I also adjusted seasonings with seasoned salt, pepper, & paprika. Next time I will use some turmeric. The filling was quick & easy to prepare. After planning this for our Sunday dinner, we got a last minute dinner invitation that we didn't want to pass up. So I went ahead & made the filling, then I froze half of it and put the other half in the fridge. On Monday after work, I assembled the pot pie with the refrigerated portion & baked it as directed. It was outstanding! I love the versatility of this recipe. Instead of making a pot pie with the frozen portion, I might just heat it & serve it over biscuits. I can count on this recipe as another keeper from Taste of Home!"

JBurgh22 User ID: 8408214 236337
Reviewed Nov. 4, 2015

"Definitely going to make this again, but I agree it could use more seasonings. I added sage and thyme, will experiment more next time I make it. Also, given the state of my freezer I find it easier to freeze the filling by itself and thaw it out before assembling and baking the second pot pie."

cindiak User ID: 221828 233730
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."

swinny User ID: 1858482 232743
Reviewed Sep. 12, 2015

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

krucook User ID: 517980 224804
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."

vballchick87 User ID: 5221949 219952
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."

Worshipguy User ID: 6391761 218254
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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