Turkey Apple Potpie Recipe

2.5 1 2
Turkey Apple Potpie Recipe
Turkey Apple Potpie Recipe photo by Taste of Home
Publisher Photo

Turkey Apple Potpie Recipe

Read Reviews
2.5 1 2
Publisher Photo
YEARS AGO, a neighbor and I collaborated and submitted this recipe for an apple contest. We won first prize...a bushel of apples, of course. We had such fun experimenting, and I think of her whenever I make this dish. It's a favorite whenever I take it to a potluck or other group gathering. -Phyllis Atherton, South Burlington, Vermont
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 3 cups cubed cooked turkey
  • 1 large tart apple, cubed
  • 1/3 cup raisins
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground nutmeg
  • Pastry for single-crust pie (9 inches)

Directions

In a saucepan, saute onion in butter until tender. Add the soup, turkey, apple, raisins, lemon juice and nutmeg; mix well. Spoon into an ungreased 11x7-in. baking dish. On a floured surface, roll pastry to fit top of dish. Cut vents in pastry, using a small apple cookie cutter if desired. Place over filling; flute edges. Bake at 425° for 25-30 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings.
Originally published as Turkey Apple Potpie in Reminisce November/December 1997, p49

Nutritional Facts

1 each: 389 calories, 18g fat (7g saturated fat), 69mg cholesterol, 588mg sodium, 33g carbohydrate (12g sugars, 2g fiber), 24g protein.

  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 3 cups cubed cooked turkey
  • 1 large tart apple, cubed
  • 1/3 cup raisins
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground nutmeg
  • Pastry for single-crust pie (9 inches)
  1. In a saucepan, saute onion in butter until tender. Add the soup, turkey, apple, raisins, lemon juice and nutmeg; mix well. Spoon into an ungreased 11x7-in. baking dish. On a floured surface, roll pastry to fit top of dish. Cut vents in pastry, using a small apple cookie cutter if desired. Place over filling; flute edges. Bake at 425° for 25-30 minutes or until crust is golden brown and filling is bubbly. Yield: 6 servings.
Originally published as Turkey Apple Potpie in Reminisce November/December 1997, p49

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MY REVIEW
mooserepeats User ID: 8684196 240931
Reviewed Jan. 3, 2016

"This is a great recipe to use up holiday leftovers. I made a few changes to accommodate our tastes and pantry. 1) 1/2 cup of onion instead of 1/4. 2) added 1/2 cup of celery to the onions. 3) Cream of Celery instead of cream of chicken. Got rave reviews!!!"

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