Make-Ahead Turkey Potpie
Total TimePrep: 30 min. Bake: 20 min.
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1/2 cup diced peeled potato
- 1/4 cup chopped celery
- 1/4 cup butter, cubed
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon dried rosemary, crushed
- 1/4 teaspoon rubbed sage
- 1/4 teaspoon pepper
- 1 cup 2% milk
- 1 cup chicken broth
- 2 cups cubed cooked turkey
- 1/2 cup frozen peas
- 1 sheet refrigerated pie pastry
- In a large saucepan, saute the onion, carrot, potato and celery in butter until tender. Add the flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and peas; divide mixture among four ungreased 5-in. pie plates.
- Divide pastry into quarters. On a lightly floured surface, roll each quarter into a 6-in. circle; place over filling. Trim, seal and flute edges; cut slits to vent.
- Cover and freeze two potpies for up to 3 months. Bake the remaining potpies at 375° for 18-22 minutes or until golden brown. Let stand for 10 minutes before serving.
- To use frozen potpies: Remove from the freezer 30 minutes before baking. Cover edges of crusts loosely with foil; place on a baking sheet. Bake at 375° for 30 minutes. Remove foil; bake 15-20 minutes longer or until golden brown and filling is bubbly.
Nutrition Facts1 each: 575 calories, 30g fat (15g saturated fat), 98mg cholesterol, 837mg sodium, 46g carbohydrate (8g sugars, 2g fiber), 28g protein.
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Feb 8, 2020
My all time favorite potpie recipe. I always use chicken since that’s what I have on hand, otherwise I follow the recipe. I’ve never had a problem with the liquid as some other reviewers have mentioned. Lastly, I use one 9-in pie plate and it’s so good I could eat the whole thing by myself!
Jun 9, 2016
Excellent! I used chicken and made my own pie crust. Janet VFE
Nov 30, 2014
Every year I make this after our Thanksgiving dinner. My family would rather have this than the turkey with all the trimmings. Easy to prepare and usually have all the ingredients on hand. Very good on a cold November day. I save the other one for the night we put up the tree for Christmas.
Dec 29, 2012
Love this recipe, especially after Christmas dinner when I'm tired of turkey. Just cook, freeze and heat and serve. Delicious!!
Nov 27, 2012
Excellent & EASY recipe! Like others have stated, I would add a little bit more milk and chicken broth. I'll be making this substituting chicken and beef for the meat too.
Nov 26, 2012
My kids and husband couldn't get enough. Between the three of them, they ate 2 whole pies! I barely got to taste it!! I will definitely make it again! :)
Nov 26, 2012
Made this according to the direction. Did not have 2% milk only skim. For topping I used a container of ten jr. Size biscuits. Prepared the dish in a le Creuset brassier and just put the biscuits on top. Baked at 400 degrees for 15 minutes. Turned out great. I do agree it needs more liquid I just added more chicken stock till the consistency looked right.
Nov 20, 2012
This is an excellent recipe. The flavor is delicious! My husband doesn't get very excited about food, but he told me this was VERY good and I should definitely make this more often. I made it in a standard pie plate and left the pie crust whole...baked it for 32 minutes.
Sep 15, 2012
What started as a way to use leftover turkey has evolved into a regular recipe using chicken!! I made some other changes as well, but this recipe is simply delicious as is!! My children and husband love it as well!
Aug 31, 2012
I am alone and this is perfect for me. I buy a cooked chicken at the grocery store and make individual pies, great to freeze and bake. Add salad and dessert for a good meal. I highly recommend!