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

Vegetable and Turkey Potpie Recipe

Publisher Photo
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

Ingredients

  • 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
  • TOPPING:
  • 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 serving (1 cup) equals 540 calories, 26 g fat (14 g saturated fat), 214 mg cholesterol, 1,472 mg sodium, 33 g carbohydrate, 3 g fiber, 39 g protein.

Directions

  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

Nutritional Facts

1 serving (1 cup) equals 540 calories, 26 g fat (14 g saturated fat), 214 mg cholesterol, 1,472 mg sodium, 33 g carbohydrate, 3 g fiber, 39 g protein.

Reviews for Vegetable and Turkey Potpie

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
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."

MY REVIEW
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
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!"

MY REVIEW
Reviewed Jan. 19, 2010

"Really flavorful and easy to make!"

MY REVIEW
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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