Contest-Winning Turkey Potpie Recipe
Contest-Winning Turkey Potpie Recipe photo by Taste of Home
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Contest-Winning Turkey Potpie Recipe

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4.5 12 18
Publisher Photo
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!
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 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 milk
  • 2 cups cubed cooked turkey
  • 1 cup (4 ounces) 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
  • Milk, optional

Nutritional Facts

1 each: 727 calories, 45g fat (18g saturated fat), 86mg cholesterol, 1376mg sodium, 51g carbohydrate (6g sugars, 4g fiber), 28g protein .

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake at 375° for 40-45 minutes or until crust is golden brown. Yield: 6 servings.
Originally published as Turkey Potpie in Country Woman November/December 2000, p31

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Contest-Winning Turkey Potpie

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
efwynne User ID: 4092460 32420
Reviewed 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.."

MY REVIEW
Justgivemeone User ID: 6614917 81945
Reviewed Mar. 21, 2013

"Excellent recipe"

MY REVIEW
webesmiley User ID: 1150323 75069
Reviewed 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."

MY REVIEW
MachaSkellington User ID: 6613494 103917
Reviewed Mar. 26, 2012

"I make this potpie after every time we cook turkey!"

MY REVIEW
shell7293 User ID: 5815824 80782
Reviewed 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!"

MY REVIEW
Diana_Deeno User ID: 1190729 64920
Reviewed Sep. 26, 2011

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

MY REVIEW
Tea1672 User ID: 5881379 28426
Reviewed Sep. 19, 2011

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

MY REVIEW
Tea1672 User ID: 5881379 32419
Reviewed 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!"

MY REVIEW
dollfaceapril User ID: 5114753 42305
Reviewed Jan. 27, 2011

"It came out pretty good. I bought the pie crust from the store, left over turkey from Christmas with frozen vegetables."

MY REVIEW
fujitanis3 User ID: 5420991 73302
Reviewed Nov. 21, 2010

"I saw this recipe and was excited to see how little ingredients were in it, I knew this recipe would work so I can make it to my specifications. With most of the recipes I see I make them to my liking and how my family’s health diet will relate to that recipe. The things I changed were – instead of peas and carrots; I used a variety of fresh vegetables. I didn’t use the celery seed in the dough and I enhanced the flavor of it. I also didn’t use cheese. The last thing, I didn’t have turkey breasts, but I did have ground turkey and it worked!

All in all this was a great potpie and it will definitely be made again. This recipe would work as chicken potpie too."

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