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Turkey Potpie

Turkey Potpie

"A cornmeal crust with a hint of sage and a comforting turkey filling makes this savory potpie a satisfying supper. It's a delicious use for leftover turkey, especially around the holidays."
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1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. In a large skillet, saute onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth, milk, sage, lemon juice, salt, pepper and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey; cook and stir until heated through. Transfer to an ungreased 1-1/2-qt. baking dish; set aside.
  2. In a bowl, combine the flour, cornmeal, sage and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. On a floured surface, roll pastry to fit top of baking dish; place over filling. Flute edges; cut slits in top. Bake at 425 degrees F for 18-20 minutes or until golden brown.

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Read all reviews 5
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I'm only rating the crust because I generally make a pot pie filling with the leftover ingredients I have on...That being said, I LOVE this crust. I think that sage just goes so well with turkey...

I found this a little bland. I ended up adding chopped carrots and Italian seasoning. Next time I'll use a pre-made crust and add extra veggies like peas and extra celery and carrots. The sag...

I had some leftover turkey to use up and this recipe caught my eye. I cooked some fresh carrots along with the celery and tossed in some peas to boost the nutritional value some. I only had 1/2%...

I made this with the leftover Thanksgiving turkey and it was a hit with the husband! I made it exactly like the recipe but next time might add some peas and carrots so we get some veggies also....

We loved this! I added carrots and used spring onions from my garden, but other than that I followed the recipe exactly. I ended up making two, and am glad I did. This is a recipe I will make ag...

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