Contest-Winning Turkey Potpie Recipe

4.5 13 19
Contest-Winning Turkey Potpie Recipe
Contest-Winning Turkey Potpie Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Turkey Potpie Recipe

Read Reviews
4.5 13 19
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! —Marie Elaine Basinger, Connellsville, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.

Ingredients

  • 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

Directions

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.
Originally published as Turkey Potpie in Country Woman November/December 2000, p31

Nutritional Facts

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

  • 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.
Originally published as Turkey Potpie in Country Woman November/December 2000, p31

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forContest-Winning Turkey Potpie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
sherryandbutch User ID: 2003336 278204
Reviewed Nov. 23, 2017

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

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."

Loading Image