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Contest-Winning Turkey Potpie

My family raves over this comforting dish with its flaky homemade crust and saucy meat and veggie filling. Sometimes, I cook a bird specifically with this potpie in mind—when we just can't wait for leftovers to make it! —Marie Elaine Basinger, Connellsville, Pennsylvania
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    6 servings


  • 1 medium onion, chopped
  • 1/3 cup butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-3/4 cups chicken broth
  • 2/3 cup whole milk
  • 2 cups cubed cooked turkey
  • 1 cup shredded cheddar cheese
  • 2 cups frozen peas and carrots
  • Pastry:
  • 2 cups all-purpose flour
  • 2 teaspoons celery seed
  • 1 teaspoon salt
  • 2/3 cup plus 2 tablespoons shortening
  • 4 to 5 tablespoons cold water
  • Whole milk, optional


  • In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, cheese and vegetables; cook until the cheese is melted. Set aside and keep warm.
  • For the crust, combine flour, celery seed and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball.
  • Divide dough in half. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over the filling. Trim, seal and flute edges. Cut slits in pastry. Brush tops with milk if desired.
  • Bake at 375° for 40-45 minutes or until crust is golden brown.
Nutrition Facts
1 each: 727 calories, 45g fat (18g saturated fat), 86mg cholesterol, 1376mg sodium, 51g carbohydrate (6g sugars, 4g fiber), 28g protein.

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Average Rating:
  • Raynebow68
    Dec 3, 2019

    OMG it is SO GOOD. I made my own regular crust, forgetting the celery seed, but I sprinkled some on bottom crust after I laid it in the pan, and to the top crust after brushing it. I also split the cheese about half sharp cheddar and half monterey jack, as that's what I had on hand. And mixed veg instead of peas and carrots. None of my changes seemed to matter at all - it was still so very good.

  • JLinnGS
    Feb 5, 2019

    This was so good! Easy to make and a great way to use the left over turkey. I will make this often.

  • sherryandbutch
    Nov 23, 2017

    Looks yummy! Is this too "soupy" to bake without a bottom crust and just a puff pastry topping?

  • dspohn
    Oct 20, 2015

    No comment left

  • efwynne
    May 31, 2014

    I've been looking for a turkey potpie recipe for a long time and this one is wonderful!! Everyone had seconds...I even tried chicken instead of turkey and it still was delicious..

  • Justgivemeone
    Mar 21, 2013

    Excellent recipe

  • cutzie
    Feb 9, 2013

    No comment left

  • webesmiley
    Feb 6, 2013

    Great tasting potpie! I used a store-bought refrigerated pie crust (saved on time). Simple to put together, basic ingredients used, and tasty. The filling is thick enought that it doesn't turn out 'soupy' and thin. Will be keeping this recipe handy for next time.

  • MachaSkellington
    Mar 26, 2012

    I make this potpie after every time we cook turkey!

  • shell7293
    Dec 22, 2011

    Very good - the only changes i made were to use only frozen carrots (that is what my family prefers) and to use a store bought Pillsbury crust. This one is definitely a keeper!