Yummy Turkey Pot Pie Recipe - Allrecipes.com
Yummy Turkey Pot Pie Recipe

Yummy Turkey Pot Pie

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"This is a great way to use up that holiday turkey, and it doesn't require a lot of time."

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Original recipe makes 1 9x13-inch pan Change Servings
  • PREP

    45 mins
  • COOK

    35 mins

    1 hr 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large saucepan, bring the water with salt to a boil, and cook the potatoes until tender, about 20 minutes; stir the turkey and mixed vegetables into the boiling water, and bring the mixture back to a boil over medium heat. Mix cornstarch and 2 cups of milk together in a bowl until thoroughly combined, and stir the milk mixture into the saucepan with the turkey and vegetables. Bring to a simmer, stirring constantly, and cook until the mixture thickens, about 5 minutes. Pour the turkey mixture into a 9x13-inch baking dish.
  3. Place the corn bread mix into a bowl, and beat eggs and 1 cup of milk into the mix. Spread the batter over the turkey and gravy mixture.
  4. Bake in the preheated oven until the corn bread topping is golden brown, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 28, 2011

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.

Most Helpful Critical Review
Feb 08, 2012

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.


7 Ratings

Mar 28, 2011

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.

Mar 17, 2015

The recipe was very simple, and quite tasty. My only issue with it, was too much cornbread. The recipe asks for 3 boxes of cornbread, or muffin mix. The next time I make it I'll probably use 1 or 2 boxes at the most..

Aug 25, 2014

I added a bit of cayenne to spice it up, and unrolled a pre made croissant dough on the the top. Will definitely make again!

Jan 18, 2014

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.

Aug 04, 2013

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!


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  • Calories
  • 402 kcal
  • 20%
  • Carbohydrates
  • 57.2 g
  • 18%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 20.1 g
  • 40%
  • Sodium
  • 1089 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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