Turkey Potpie
Turkey Potpie bakes creamy filling under pastry until the crust is golden and the center is bubbling.
About This Recipe
Turkey Potpie benefits from measured seasoning and a clear cooking method.
Prepare the ingredients before starting so the final texture stays consistent.
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
- ✓2 sheets refrigerated pie crust
- ✓1 large egg
Ingredient Notes
- Protein: Use even pieces so they cook at the same speed.
- Seasoning: Season the surface before cooking.
- Heat control: Brown with enough heat, then finish gently if needed.
- Resting: Rest meat briefly before slicing or serving.
Instructions
- 1
First, preheat the oven to 375°F. Then, in a Dutch oven or other large pot, cook the potatoes, carrots, onion and celery in the butter and oil until they’re tender.
- 2
Stir the flour into the pot until it’s well blended. Gradually add the broth, stirring to make sure the flour is incorporated. Bring the sauce to a boil. Cook, stirring, for two minutes or until the sauce thickens.
- 3
Add the turkey cubes, peas, 1/2 cup cream, parsley, garlic salt and pepper. Stir until everything is well combined.
- 4
Spoon the turkey mixture evenly into two ungreased 9-inch pie plates. Unroll the pie crusts, and place one over each pie plate. Trim the crusts, and seal them to the edge of the pie plates. Cut slits (or other decorative cuts) in the center of each pie. In a small bowl, whisk together the egg and remaining 1 tablespoon cream, and brush over the crusts.
- 5
Bake the turkey potpies until golden brown, 40 to 45 minutes. Let stand 10 minutes before cutting into them. If you’re only baking one pie, store the other in the refrigerator or freezer until you’re ready to bake it.
Katy’s Kitchen Tips
- Prepare ingredients before starting.
- Season in layers as the dish cooks.
- Control heat so the texture stays pleasant.
- Taste and adjust before serving.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Turkey Potpie
Serve Turkey Potpie with potatoes, rice, pasta, salad, roasted vegetables, or bread.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days.
Reheat gently so the center stays tender and the sauce does not dry out.
Common Mistakes to Avoid
- Rushing the method: Skipping steps can flatten flavor or texture.
- Too much heat: High heat can brown the outside before the center is ready.
- Underseasoning: Taste and adjust before serving.
- Serving too late: Many dishes taste best soon after finishing.
FAQ
Can I make Turkey Potpie ahead?
Yes. Prep or cook ahead, then reheat gently or finish close to serving.
How do I know it is done?
Use the time range plus a thermometer or the doneness sign in the method.
Can I change the seasoning?
Yes. Adjust herbs, spices, heat, or sauce to match your meal.
How should I store leftovers?
Keep leftovers airtight in the refrigerator and reheat gently.
Nutrition Facts
- Calories: 287 calories
- Carbohydrates: 21g carbohydrate (3g sugars
- Cholesterol: 78mg cholesterol
- Fiber: 2g fiber)
- Protein: 17g protein.
- Sodium: 542mg sodium
- Fat: 15g fat (7g saturated fat)