Just Another Turkey Pot Pie

Just Another Turkey Pot Pie

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"Turkey pot pie without using canned soup."
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1 h 35 m servings 493 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 32.4 g
  • 50%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 381 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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Unroll the pie crusts, and line a 9-inch pie dish with 1 crust. Set aside the other crust.
  2. Heat the olive oil in a skillet over medium heat, and cook the onion, stirring occasionally, until translucent, about 5 minutes. Stir in the thyme, oregano, salt and black pepper, then add the mixed vegetables and combine. Place the vegetable mixture into the prepared pie dish.
  3. In a saucepan over medium heat, whisk the cream, milk, and cornstarch together until smooth, then bring to a simmer. Reduce heat and simmer the cream mixture until thickened, about 1 minute; pour the sauce over the vegetables in the pie dish. Arrange the turkey meat over the sauce and vegetables, then top the pie with the reserved crust. Crimp the two crusts together around the edge of the pie dish with a fork, and poke several holes in the top of the pie. Spread butter over the top crust. Cover the pie with aluminum foil.
  4. Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C) and bake for 50 more minutes. Remove the foil from the pie about 20 minutes before the end of baking time to let the crust brown. Let stand about 10 minutes before serving.


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This was delicious and so easy! My picky family loved it. I added a TBS of butter to the top before I put the top crust on. I also used half and half instead of whipping cream and low fat milk t...

I made this recipe last night. I had to add a bit more water to get the dough to ball. The thyme added great flavor. My husband said it was the best turkey pot pie he's ever had and reminded him...

Added 1/2 can cream of chicken and 2 tbsp Siriacha Sauce for a little kick, delicious!

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