Turkey Pot Pie With Mayonnaise

Turkey Pot Pie With Mayonnaise

Jennifer P. 0

"This is a great and simple pot pie that uses Christmas leftovers which your family will enjoy!!!"
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1 h 10 m servings 481 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 34.8 g
  • 54%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

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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 (220 degrees C).
  2. In a large bowl, mix together the turkey, carrots, green beans, celery, green pepper, Cheddar cheese, garlic, dill, salt, and mayonnaise until thoroughly combined. Spread the filling out into a 9x12-inch baking dish.
  3. In a separate bowl, cut the flour and shortening together with a pastry cutter until the mixture looks like crumbs; stir in water, 1 tablespoon at a time, just until the dough holds together. On a floured surface, roll the dough out to a rectangle slightly larger than the baking dish. Place the dough over the filling so that the edge of the crust fits over the edge of the dish. Cut several slits in the dough with a sharp knife; cover the dish with foil.
  4. Bake in the preheated oven until the crust is browned and the filling is bubbly, about 40 minutes.