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All-American Turkey Potpie

Total Time

Prep: 30 min. + chilling Bake: 45 min.

Makes

6 servings

Ever since my sister-in-law shared this recipe with me, I haven't made any other kind of potpie. The crust is very easy to work with. —Laureen Naylor, Factoryville, Pennsylvania
All-American Turkey Potpie Recipe photo by Taste of Home

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup finely shredded aged sharp cheddar cheese
  • 14 tablespoons cold butter
  • 10 to 12 tablespoons ice water
  • FILLING:
  • 1 cup cubed potatoes
  • 1/2 cup thinly sliced carrots
  • 1/3 cup chopped celery
  • 1/4 cup chopped onion
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 1/2 cup 2% milk
  • 1-1/2 cups shredded cooked turkey
  • 1/2 cup frozen peas, thawed
  • 1/2 cup frozen corn, thawed
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon pepper
  • Egg wash, optional

Directions

  1. In a food processor, combine flour and salt; cover and pulse to blend. Add cheese; pulse until fine crumbs form. Add butter; pulse until coarse crumbs form. While processing, gradually add 10 tablespoons water; if needed, add remaining water, 1 tablespoon at a time, until dough forms a ball.
  2. Divide dough in half with 1 ball slightly larger than the other; wrap both halves and refrigerate for 30 minutes.
  3. For filling, in a large saucepan or Dutch oven, saute the potatoes, carrots, celery and onion in butter for 5 minutes. Add garlic; cook 1 minute longer. Stir in broth; cover and cook until vegetables are tender, 10-15 minutes.
  4. Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a simmer; cook and stir until thickened, 3-5 minutes. Add the next 6 ingredients; cook until heated through, 5 minutes longer.
  5. Preheat oven to 400°. Roll out larger pastry ball to fit a 9-in. pie plate; transfer to pie plate. Trim crust even with edge. Pour hot turkey filling into crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or make decorative cutouts in top crust. If desired, brush with egg wash.
  6. Bake 10 minutes; reduce oven temperature to 375°. Bake until crust is golden brown, 35-45 minutes longer, covering edges of crust with foil if needed during the last few minutes of baking to keep from overbrowning.

Nutrition Facts

1 piece: 609 calories, 35g fat (21g saturated fat), 123mg cholesterol, 898mg sodium, 54g carbohydrate (3g sugars, 3g fiber), 21g protein.

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