Recipe by CORNPALACECITY
"This is a great way to use up that holiday turkey, and it doesn't require a lot of time."
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peeled, cubed potatoes
cubed cooked turkey
1 (9 ounce) package
frozen mixed vegetables
3 (8.5 ounce) packages
corn bread/muffin mix
Easy to make, but definitely needed some seasoning added. Just barely fit in a 9/13 pan. Way more cornbread topping than filling. Might try again with only two boxes of mix.
Great basic recipe for a pot pie and so easy! I did make my own changes (used biscuit dough and added lots of extra spices) but I love how simple this is and that the recipe doesn't use canned soup. Will make again.
I cut this recipe down from 12 servings to 4; however, I ended up using 1 1/2 cooked chicken breasts and 3/4 of a 28 oz. package of soup vegetables. I really think the veggies would have been very skimpy had I followed the recipe. I tasted the vegetable mixture before putting it in the dish to bake. It had no flavor, so I added garlic salt, basil, oregano, parsley, and poultry seasoning - just a few shakes of each. That really helped this recipe. The pros of this dish - I liked using the cornstarch and milk as opposed to a cream of soup, and I enjoyed the different flavor of the cornbread topping as opposed to a pie crust. It was easy to put together.
Yummy! I added fresh thyme (dried would work, too) & since I had some light cream around & nothing to use it for, I swapped out some of the milk in the filling with light cream. Definitely upped the calories & fat, but an easy way to up the richness.
Yummy! I took other reviewers suggestions and made a couple quick easy changes. I added 3 boulion cubes to the water, and I used bisquick (it was all I had). I also added some onion powder and garlic powder, and it was a hit here. Also super easy, which is always a plus with a family to feed!
* Percent Daily Values are based on a 2,000 calorie diet.
Yummy Turkey Pot Pie
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 91
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