Turkey Potpie

2 potatoes, peeled and cut into 1/2" pieces

3 carrots, cut into 1/2 pieces

1 onion, chopped

1 celery rib, diced

2 tbsp butter

1 tbsp olive oil

6 tbsp flour

3 cups chicken broth

4 cups cubed cooked turkey

⅔ cup frozen peas

1 cup baby bella mushrooms, sliced

½ cup half & half (+ 1 tbsp for pastry brushing)

1 tbsp fresh parsley, minced (optional)

1 tsp garlic salt

¼ tsp pepper

1 Pillsbury Pie Crust (commissary item)

1 egg

• Preheat oven to 375°.
• Take out frozen pie crust(s) to thaw while you cook.
• In a Dutch oven or cast-iron skillet, sauté potatoes, carrots, onion, and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, mushrooms, peas, 1/2 cup half-and-half, parsley, garlic salt and pepper.
• Spoon into two ungreased 9-in. pie plates. Roll out pastry to fit top of each pie; place over filling. Seal and flute edges. Cut out a decorative center or cut slits in pastry to vent. In a small bowl, whisk egg and remaining half-and-half; brush over pastry.
• Bake 40-45 minutes or until golden brown. Let stand 10 minutes before cutting.

Add-ins that work:

Add frozen corn, broccoli, or any low-moisture veggies to suit your taste. Once you have the base, the possibilities are endless. My favorite is the mushrooms!

Freeze options:

Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; remove foil. Bake 55-60 minutes longer or until golden brown and a thermometer inserted in center reads 165°.

Want just 1 potpie?

I cut the recipe in half for one 10-in. pie plate. One pastry roll from the frozen Pillsbury Pie Crust double-pack in the commissary fits over a 10-inch pie perfectly.

Print Options:

Turkey Potpie