Vegetable and Turkey Potpie Recipe
Vegetable and Turkey Potpie Recipe photo by Taste of Home
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Vegetable and Turkey Potpie Recipe

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The best part of a turkey dinner is the leftovers—especially when they're baked into this comforting potpie! Relatives who visit husband Curt and me and our three children on our farm always leave with this recipe.
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES:4-5 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES: 4-5 servings


  • 1 cup diced carrots
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chicken broth
  • 3 cups cubed cooked turkey
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 eggs
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 3 tablespoons chopped green pepper
  • 2 tablespoons chopped pimientos

Nutritional Facts

1 cup: 540 calories, 26g fat (14g saturated fat), 214mg cholesterol, 1472mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 39g protein.


  1. In a large saucepan, bring the carrots, onion, celery and broth to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Remove from the heat. Stir in the turkey, soup, sour cream, Worcestershire sauce, salt and pepper. Spoon into a greased 2-qt. baking dish.
  2. In a large bowl, combine the flour, baking powder and salt. Combine milk, eggs, 3/4 cup cheese, green pepper and pimientos; stir into the flour mixture until combined. Drop by tablespoonfuls over the hot turkey mixture.
  3. Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 3 minutes longer or until cheese is melted. Yield: 4-5 servings.
Originally published as Turkey Potpie in Country Woman November/December 2001, p33

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ms11145 User ID: 1604521 256199
Reviewed Oct. 31, 2016

"I left out the salt because the cream of chicken soup as plenty of sodium. I did up the pepper as family loves pepper. I cup of sour cream seemed overkill, so I just added 2 Tablespoons and that was perfect. I did add 1/2 cup frozen peas because to me a potpie needs peas. The crust was the best part. This is a great way to use leftover chicken or turkey. I grabbed a bag of frozen turkey for this but next time I would like to use chicken."

tjf47 User ID: 8142039 214155
Reviewed Dec. 6, 2014

"This was the WORST recipe I have tried in recent memory. The sour cream overwhelmed any other flavor. It's beyond me how anyone could have given this a 5 star rating. I had to throw it out, not fit for the dogs."

chin-chilla User ID: 2872569 34004
Reviewed Oct. 24, 2013

"I substituted some low-fat options for sour cream and soups and this turned out great. Will definitely make it again."

Kris Countryman User ID: 1858674 39236
Reviewed May. 18, 2012

"This was great. To bad there were so many calories, fats, and carbs. It just may have been worth all that though. It was really yummy."

MY REVIEW User ID: 496070 39235
Reviewed Sep. 13, 2010

"I used chicken and it was delicious. The crust is what really makes the dish. My husband really liked this and said it was definitely a keeper!"

kirenmc User ID: 1787498 39344
Reviewed Jan. 19, 2010

"Really flavorful and easy to make!"

martinna User ID: 2142710 100632
Reviewed Sep. 1, 2009 Edited Sep. 8, 2009

"We loved this recipe! Good way to use leftover turkey, and it tastes great."

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