Vegetable and Turkey Potpie
Total Time
Prep: 30 min. Bake: 45 min.
Makes
4-5 servings
The best part of a turkey dinner is the leftovers—especially when they're baked into this comforting potpie! Relatives who visit husband Curt and me and our three children on our farm always leave with this recipe.
Vegetable and Turkey Potpie Recipe photo by Taste of Home
Reviews
I left out the salt because the cream of chicken soup as plenty of sodium. I did up the pepper as family loves pepper. I cup of sour cream seemed overkill, so I just added 2 Tablespoons and that was perfect. I did add 1/2 cup frozen peas because to me a potpie needs peas. The crust was the best part. This is a great way to use leftover chicken or turkey. I grabbed a bag of frozen turkey for this but next time I would like to use chicken.
This was the WORST recipe I have tried in recent memory. The sour cream overwhelmed any other flavor. It's beyond me how anyone could have given this a 5 star rating. I had to throw it out, not fit for the dogs.
I substituted some low-fat options for sour cream and soups and this turned out great. Will definitely make it again.
This was great. To bad there were so many calories, fats, and carbs. It just may have been worth all that though. It was really yummy.
I used chicken and it was delicious. The crust is what really makes the dish. My husband really liked this and said it was definitely a keeper!
Really flavorful and easy to make!
We loved this recipe! Good way to use leftover turkey, and it tastes great.