Contest-Winning Turkey Potpie

Name: Contest-Winning Turkey Potpie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings.
Ingredients: 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

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

Ingredients

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

Directions

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.

Originally published as Turkey Potpie in Country Woman November/December 2000

Reviews

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Average Rating:

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?
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
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!
Diana_Deeno

Sep 26, 2011

i would use only 1/2 tsp. celery seed in the crust and I omitted the cheese. Very delicious!
Tea1672

Sep 19, 2011

Oops... just posted a review and forgot to include that I omitted the celery seed in the pastry.
Tea1672

Sep 19, 2011

Yum-mee! Made a few changes: used fat free half and half instead of milk, used chicken in place of turkey, omitted the cheese. I also added approx 1 slightly rounded tablespoon of a product called Anne's Chicken Base (like chicken bouillon cubes but in paste form) to the chicken broth to give it heartier flavor and since this chicken base has salt in it I reduced the 1 tsp. salt to 1/2 tsp. I also added a dash of red pepper to give it a little excitement. On the pastry I used butter flavor Crisco for the shortening. It was delicious.... definitely a keeper. Thanks for sharing the recipe!