Back to Make-Ahead Turkey Potpie

Print Options


Card Sizes

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 potatoes (TKAK: russet)
  • 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 chicken broth
  • 1 cup 2% milk
  • 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, salt, seasonings and pepper until blended; gradually add broth and milk. 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. Roll out pie pastry into four circles 1/2-in. larger? (does it need to be bigger?) than the diameter of pie plates; place dough over turkey mixture. 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 _-_ minutes or until golden brown (and filling is bubbly?). Let stand for 10 minutes.
  • 3. To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crusts loosely with foil; place on a baking sheet. Bake at 375° for _ minutes. Remove foil; bake _-_ minutes longer or until golden brown.

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

Sort By :

Average Rating
Reviewed Jun. 9, 2016

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

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."

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!!"

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."

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! :)"

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."

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."

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!"

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!"

Reviewed Jan. 12, 2012

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

Loading Image