Back to Contest-Winning Turkey Potpie

Print Options


Card Sizes

Contest-Winning Turkey Potpie Recipe

Contest-Winning Turkey Potpie Recipe

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. YIELD:6 servings


  • 1 medium onion, chopped
  • 1/3 cup butter or margarine
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-3/4 cups chicken or turkey broth
  • 2/3 cup milk
  • 2 cups cubed cooked turkey
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 package (10 ounces) frozen peas and carrots, thawed
  • 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


  • 1. In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add broth an 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. Yield: 6 servings.

Nutritional Facts

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

Reviews for Contest-Winning Turkey Potpie

Sort By :

Average Rating
Reviewed Nov. 23, 2017

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

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.."

Reviewed Mar. 21, 2013

"Excellent recipe"

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."

Reviewed Mar. 26, 2012

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

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!"

Reviewed Sep. 26, 2011

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

Reviewed Sep. 19, 2011

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

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!"

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."

Loading Image