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Make-Ahead Turkey Potpie

Some days, your cravings don't jive with your busy schedule. Problem solved! Whip up a batch of these rich, creamy potpies, and enjoy two tonight and tuck two in the freezer for another time. They take less than 30 minutes to prepare, and freeze beautifully. What's even better is the filling lends itself to variation. You can use what you already have on hand, even leftovers! —Taste of Home Test Kitchen
  • Total Time
    Prep: 30 min. Bake: 20 min. + standing
  • Makes
    4 servings

Ingredients

  • 1/4 cup butter, cubed
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1/2 cup diced peeled potato
  • 1/4 cup chopped celery
  • 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 crust

Directions

  • Preheat oven to 375°. In a large saucepan, heat butter over medium-high heat. Add onion, carrot, potato and celery; cook and stir until tender. Add flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in turkey and peas; divide mixture among 4 ungreased 5-in. pie plates.
  • Unroll crust; cut into quarters. On a work surface, reroll 1 quarter into an 6-in. circle; place over filling. Trim, seal and flute edge; cut slits in top. Repeat with remaining crust and potpies.
  • Cover and freeze 2 potpies for up to 3 months. Bake remaining potpies until golden brown, 18-22 minutes. Let stand 10 minutes before serving.
  • To use frozen potpies: Remove from freezer 30 minutes before baking. Cover edge of crusts loosely with foil; place on a baking sheet. Bake at 375° for 30 minutes. Remove foil; bake until golden brown and filling is bubbly, 15-20 minutes longer.
Nutrition Facts
1 serving: 568 calories, 30g fat (15g saturated fat), 117mg cholesterol, 967mg sodium, 46g carbohydrate (8g sugars, 2g fiber), 27g protein.
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Reviews

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Average Rating:
  • rmbarr059
    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!

  • dublinlab
    Jun 9, 2016

    Excellent! I used chicken and made my own pie crust. Janet VFE

  • teresalynnphillips
    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.

  • palm1350
    Nov 25, 2013

    No comment left

  • krymsonrose
    Jan 15, 2013

    No comment left

  • lshane
    Dec 29, 2012

    Love this recipe, especially after Christmas dinner when I'm tired of turkey. Just cook, freeze and heat and serve. Delicious!!

  • latenite23
    Dec 26, 2012

    No comment left

  • JazzQueen
    Dec 13, 2012

    No comment left

  • patrickon
    Dec 13, 2012

    No comment left

  • bschuck
    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.