Homemade Turkey Potpie

Teresa Ambra

Homemade Turkey Potpie is outstanding. This succulent and amazing Pot Pie includes corn, green beans, carrots, onions and potatoes in a deliciously seasoned sauce. It's one of the best Pot Pie recipes you'll ever taste! Great comfort food meal for company too.

5 from 1 vote

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Prep Time 30

Cook Time 1

Total Time 1 30

Course Turkey/Chicken Main Dishes

Cuisine American

Servings

Calories 500 kcal

Equipment

3 10-inch deep dish pie plates
1 Rolling Pin if you're making your own crust
waxed paper if you're making your own crust
1 sharp knife to dice vegetables
1 vegetable peeler
1 large Dutch Oven or sauce pan
1 wooden spoon

Ingredients

1 1/2 cups carrots peeled and diced (I used 2 cups)
1 cup green beans cut
1 cup frozen corn
1 cup frozen peas
2 cups potatoes peeled and diced
1 cup celery chopped
1 leek green top removed, washed thoroughly and diced
1 cup onion chopped
1 cup unsalted butter
1 cup flour
2 tsp. salt
2 tsp. fresh cracked pepper
2 1/2 to 3 tsp. dried thyme
1 tbsp. dried parsley
3 1/2 cups chicken/turkey broth if you made the turkey stock use that
2 cups half-and-half or heavy whipping cream I used about ¼ cup half-and-half and 1 ¾ cups cream for the rest
4-5 cups cubed, roasted turkey
6 pie crusts meaning you will need a total of 6 pie crusts 3 tops and 3 bottoms

Instructions

Prepare double crust recipe for three 9" or 10” pies.
Peel potatoes and dice.
In sauce pot, place potatoes and carrots into water and cook until still firm, approximately 10 minutes.
Remove vegetables and set aside.
In a large Dutch oven melt the butter.
Add onions, leek and celery and sauté till tender.
Add the flour a little at a time to the butter and onion mixture.
Stir and cook for a few minutes to incorporate into the butter mixture.
Slowly add the milk or cream about a quarter cup at a time to the pan.
Then work the turkey broth into the pan the same way.
Keep stirring until milk and broth are fully incorporated into the flour/butter mixture.
Add salt, pepper, thyme and parsley.
Mix in vegetables, potatoes and chopped turkey.
Place your three bottom pie crusts into three 10-inch deep dish pie pans.
Divide the mixture evenly among the three prepared pie pans.
Gently lay the top crust on and press down around the edges to seal.
Roll the edges under and press them a bit harder to ensure they are sealed.
Flute edges.
Cut a few slits in the top pie crust to allow steam to escape while cooking.
Bake at 300° about 45 minutes to an hour.
For large oval or 9x13” baking dishes bake about 1 ½ to 2 hours or until done.
If pie crust starts to brown, tent with foil to prevent burning or scorching.
Let stand for 15 minutes before cutting it.
Each pie yields 6 servings.

Notes

NOTE: Preparation time does not include time required to roll out pie crust or flute edges.

NOTE: If you want to freeze one or two of the pies, cover the pie(s) tightly with foil before baking and freeze for up to 3 months. Thaw and bake about 45 minutes to an hour at 300.

Recipe inspired from Two Southern Sweeties.

Nutrition

Calories: 500kcalCarbohydrates: 46gProtein: 14gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 58mgSodium: 688mgPotassium: 446mgFiber: 4gSugar: 3gVitamin A: 2460IUVitamin C: 13mgCalcium: 92mgIron: 4mg

Keyword carrots, casserole, chicken potpie, corn, green beans, main dish, peas, potatoes, turkey potpie

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