Make-Ahead Turkey Potpie Recipe

4.5 18 21
Make-Ahead Turkey Potpie Recipe
Make-Ahead Turkey Potpie Recipe photo by Taste of Home
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Make-Ahead Turkey Potpie Recipe

Read Reviews
4.5 18 21
Publisher Photo
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
Recommended: Top 10 Potpie Recipes
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 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

Directions

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.
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.
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.
Originally published as Turkey Potpies in Cooking for 2 Spring 2009, p43

Nutritional Facts

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

  • 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.
Originally published as Turkey Potpies in Cooking for 2 Spring 2009, p43

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Reviews forMake-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"

MY REVIEW
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."

MY REVIEW
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!!"

MY REVIEW
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."

MY REVIEW
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! :)"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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!"

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

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

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