- 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
- 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 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.
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).
Reviews for Turkey Potpies
"Love this recipe but my problem was a big pot of leftover gravy with turkey so I did sub it in this time ,a few seasonings smidge of tarragon and it turned out very well."
"I thought this recipe is great. Making for second time tonight. I did add a little thyme, thank you so much for the recipe"
"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"
"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!"
"Very tasty!!!! Added a little extra broth!!"
"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."
"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."