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Savory Turkey Potpies

Total Time

Prep: 25 min. Bake: 20 min.

Makes

8 servings

This will perk you up on a cold, rainy day. You can use chicken in place of turkey, and I like to serve the potpies with a fresh green salad or cranberry sauce on the side. —Judy Wilson, Sun City West, Arizona
Savory Turkey Potpies Recipe photo by Taste of Home
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Ingredients

  • 1 small onion, chopped
  • 1/4 cup all-purpose flour
  • 3 cups chicken stock
  • 3 cups cubed cooked turkey breast
  • 1 package (16 ounces) frozen peas and carrots
  • 2 medium red potatoes, cooked and cubed
  • 3 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh thyme
  • 1/4 teaspoon pepper
  • 1 sheet refrigerated pie crust
  • Additional fresh parsley or thyme leaves, optional
  • 1 large egg
  • 1 teaspoon water
  • 1/2 teaspoon kosher salt

Directions

  1. In a Dutch oven coated with cooking spray, saute onion until tender. In a small bowl, whisk flour and stock until smooth; gradually stir into Dutch oven. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Add turkey, peas and carrots, potatoes, parsley, thyme and pepper; stir gently.
  2. Preheat oven to 425°. Divide turkey mixture among eight 10-oz. ramekins. On a lightly floured surface, unroll crust. Cut out eight 3-in. circles. Gently press parsley into crust if desired. Place over turkey mixture. Beat egg and water; brush over tops. Sprinkle with salt.
  3. Place ramekins on a baking sheet. Bake 20-25 minutes or until crusts are golden brown. Freeze option: Securely wrap baked and cooled potpies in plastic and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 425°. Unwrap potpies; bake in oven until heated through and a thermometer inserted in center reads 165°. Cover top with foil to prevent overbrowning if necessary.

Nutrition Facts

1 potpie: 279 calories, 9g fat (3g saturated fat), 77mg cholesterol, 495mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

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