RW Turkey Pot Pie

Raedwulf 34

"This is a compilation of several and then some pot pie recipes I've made over the years. The cumulative result is oh so good and in large part due to the contribution of a Leona Luecking recipe which specifies the Golden Mushroom soup used in this recipe."


8 servings yields 8 5" individual pies or 2-9"
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. Preheat the oven to 375°. Poke the sweet potato all over with a fork and bake for about 45 minutes, until tender. Peel and mash the potato. Set aside and let cool completely. Raise the oven temperature to 425°.
  2. In a skillet, sauté carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender.
  3. In a large resealable plastic bag or large bowl, combine turkey and flour; shake or stir to coat. Add turkey, soup and peas to the vegetable mixture; mix well. Add salt and pepper to taste then divide the turkey mixture evenly between 8 individual tinfoil pie tins.
  4. In a food processor, pulse the flour with the brown sugar, baking powder, baking soda, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the milk and the mashed sweet potato and pulse just until the dough comes together. If you have more than 3/4 cup of sweet potato, your dough will be very soft, just knead in enough extra flour to make it pliable.
  5. Turn the dough out onto a heavily floured work surface and knead 2 or 3 times, adding flour if necessary until smooth; the dough will be soft. Roll out the dough 3/8 inch thick and cut out eight 4-inch rounds or 2 large enough rounds to do a full sized pie. Arrange the sweet potato biscuit on top of your baking dishes crimping down at the edges. Bake for 15 – 20 minutes, until golden brown. Serve hot.
  6. It isn't totally necessary to roll out the dough. You may also simply cut the dough up into 1" chunks and cover the tops of the pies with the pieces.
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