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Turkey Potpies

With its golden brown crust and scrumptious filling, these comforting turkey potpies will warm you down to your toes. Because it makes two, you can eat one now and freeze the other for later. They bake and cut beautifully. —Laurie Jensen, Cadillac, Michigan
  • Total Time
    Prep: 40 min. Bake: 40 min. + standing
  • Makes
    2 pies (6 servings each)

Ingredients

  • 2 medium potatoes, peeled and cut into 1-inch pieces
  • 3 medium carrots, cut into 1-inch slices
  • 1 medium onion, chopped
  • 1 celery rib, diced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 6 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 4 cups cubed cooked turkey
  • 2/3 cup frozen peas
  • 1/2 cup plus 1 tablespoon heavy whipping cream, divided
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 package (15 ounces) refrigerated pie pastry
  • 1 large egg

Directions

  • Preheat oven to 375°. In a Dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper.
  • Spoon into two ungreased 9-in. pie plates. Roll out pastry to fit top of each pie; place over filling. Trim, seal and flute edges. Cut out a decorative center or cut slits in pastry. In a small bowl, whisk egg and remaining cream; brush over pastry.
  • Bake 40-45 minutes or until golden brown. Let stand 10 minutes before cutting.
    Freeze option: Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; remove foil. Bake 55-60 minutes longer or until golden brown and a thermometer inserted in center reads 165°.
Nutrition Facts
1 piece: 287 calories, 15g fat (7g saturated fat), 78mg cholesterol, 542mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 17g protein.
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Reviews

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Average Rating:
  • Donna
    Dec 2, 2019

    AMAZING!!! This was a big hit at dinner. One piece left and there was only 3 of eating it. Only did approx 2 cups of turkey. Used turkey broth. Omitted the peas and added green beans and corn. For never making a potpie in my life this one was amazing!!!! I will be making again for sure.

  • Jessica
    Dec 1, 2019

    Absolutely scrumptious! We opted to add a bottom crust and sneak in a pinch of cayenne and salt. I'm not sure I'll ever use another pot pie recipe!

  • Nancy
    Feb 2, 2019

    Absolutely delicious! I have frozen the second pie and it comes out just as good as the first one!

  • vsmith8403
    Dec 22, 2018

    Deeelish!!! This was the best pot pie Ive had in a while. Used leftover turkey from thanksgiving! So GOOD

  • Lostmama
    Dec 28, 2016

    Love this recipe but my problem was a big pot of leftover gravy with turkey so I did sub it in this time ,a few seasonings smidge of tarragon and it turned out very well.

  • gina.kapfhamer
    Oct 24, 2016

    Talk about comfort food! Can't wait to try this using the leftover turkey from Thanksgiving!

  • schamberlain
    Jan 13, 2016

    I thought this recipe is great. Making for second time tonight. I did add a little thyme, thank you so much for the recipe

  • lisammay1980
    Dec 28, 2015

    I love this recipe, this will be my second time making it :). The only thing we decided as a family is my kids wanted a bottom crust too. Which with two teens made it go further and it was super easy getting a store bought deep dish pie crust that comes in 2 just cooked it from thawed a few min added all ingredients. Which we found perfectly seasoned Amazing my hubby raves about my pot pies lol .. Thanks soo much

  • JTayFil
    Nov 30, 2015

    Way too easy.... Way Too Good!!!! After reading other reviews & based on the picture, I was prepared to increase the sauce mixture since we like our pot pies creamy. I used 4&1/2 cups of broth, 10Tbs flour & 3/4 C half & half. I used fresh potatoes, onions and celery, but used 1 heaping cup of frozen mixed veggies (carrots, peas, corn, green beans & baby lima beans) and 3C of leftover turkey. I also adjusted seasonings with seasoned salt, pepper, & paprika. Next time I will use some turmeric. The filling was quick & easy to prepare. After planning this for our Sunday dinner, we got a last minute dinner invitation that we didn't want to pass up. So I went ahead & made the filling, then I froze half of it and put the other half in the fridge. On Monday after work, I assembled the pot pie with the refrigerated portion & baked it as directed. It was outstanding! I love the versatility of this recipe. Instead of making a pot pie with the frozen portion, I might just heat it & serve it over biscuits. I can count on this recipe as another keeper from Taste of Home!

  • JBurgh22
    Nov 4, 2015

    Definitely going to make this again, but I agree it could use more seasonings. I added sage and thyme, will experiment more next time I make it. Also, given the state of my freezer I find it easier to freeze the filling by itself and thaw it out before assembling and baking the second pot pie.