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Make-Ahead Turkey Potpie Recipe

Make-Ahead Turkey Potpie Recipe

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. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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. Yield: 4 servings.

Nutritional Facts

1 each: 575 calories, 30g fat (15g saturated fat), 98mg cholesterol, 837mg sodium, 46g carbohydrate (8g sugars, 2g fiber), 28g protein.

Reviews for Make-Ahead Turkey Potpie

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dublinlab User ID: 1682119 249256
Reviewed Jun. 9, 2016

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

teresalynnphillips User ID: 418535 210584
Reviewed 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."

lshane User ID: 6159667 180828
Reviewed Dec. 29, 2012

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

bschuck User ID: 3529989 120908
Reviewed 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."

SugarBuzzed User ID: 6660675 120899
Reviewed 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! :)"

ossamayomommma User ID: 5733009 179472
Reviewed 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."

asabot User ID: 620927 166553
Reviewed 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."

docswife4 User ID: 6862899 179463
Reviewed 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!"

coconuts7 User ID: 3951810 183109
Reviewed 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!"

RysGirl99 User ID: 5593043 111525
Reviewed Jan. 12, 2012

"Amazing as a pie, and as topping for hot biscuits out of the oven!"

BonnieBryant User ID: 770618 143515
Reviewed Dec. 21, 2011

"Made for family last night. Loved it. I made it in a deep dish 9 inch pie dish and increased the baking time to 32 minutes. It was great in every sense of the word. Did omit salt, really did not need it."

chriscraig User ID: 6158306 143514
Reviewed Nov. 27, 2011

"What a great recipe, my family loved it. I added some left over corn and asparagus from Thanksgiving dinner. I would make this one again!!"

muse58 User ID: 3015543 120896
Reviewed Dec. 30, 2010

"regarding sodium content, one could try omitting the salt and using lower sodium chicken broth."

caluko User ID: 4290496 166552
Reviewed Dec. 1, 2010

"My review went missing...just to let everyone know that this recipie seriously needs twice the liquid it calls for!!!!!"

caluko User ID: 4290496 166526
Reviewed Dec. 1, 2010

"When I made this recipie....the sauce was so thick when I went to eat it....I could have cut it with a knife...needs twice the liquid amounts!!!!"

LadyMichigan User ID: 4391003 210583
Reviewed Nov. 22, 2010

"That is a lot of carbs and sodium!"

LAFrederick User ID: 4375499 183107
Reviewed Feb. 17, 2010

"This recipe is amazing!! I make it for friends who have just had a baby or anyone that needs a meal since it can be kept in the freezer and heated later. I always end up giving out the recipe. Yum Yum!!"

Mokohonuk User ID: 4826241 111524
Reviewed Jan. 22, 2010

"this is so good - my son said Mom could you make me some more I just devoured the one the gave me."

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