COLLEGE INN® Savory Turkey Pot Pie

COLLEGE INN® Savory Turkey Pot Pie

"This pot pie is filled with roasted turkey and a variety of veggies, making it a hearty and satisfying dinner option."
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50 m servings 521 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 521 kcal
  • 26%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 26.2 g
  • 52%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1300 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F. Cook onion, celery, turkey and rosemary in oil in large skillet over medium heat, 5 minutes or until onion is tender. Season to taste with salt and pepper.
  2. Stir in flour; cook 3 minutes. Slowly stir in broth; cook, stirring, until thickened. Add vegetables and parsley.
  3. Spoon into 10-inch deep dish pie plate or shallow casserole dish. Top with crust; fold edge under.
  4. Bake 20 to 25 minutes or until crust is golden brown.


  • Variation
  • For individual pies, divide turkey mixture into 4 individual ramekins or oven-proof bowls. Using enough pastry for 2 (9-inch) pies, divide and roll out pastry into 4 rounds. Place over each individual pie and bake about 20 minutes or until crust is golden brown.


Read all reviews 4
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I made a few changed. I used all fresh vegetables (including some green beans). I sauted the veggies for a few minutes to release the flavor and make them tender. I added rosemary, thyme, sal...

Y'all have got to make this! It is the best pot pie I have ever had. I did use 6 oz. of chicken instead of turkey and I used diced potatoes that I boiled in a little salt instead of the canned k...

In response to Miss 1977 this pot pie freezes well for extended times. I use the "Seal-A-Meal" method and all my dinners give me rave reviews.

My grandma always used to make pot pie with the leftover turkey from thanksgiving. But, I never knew how she did it. This recipe makes it so simple.

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