Turkey Pot Pie


"The aromas of creamy pot pie baking in the oven will have your family clamoring for the first bite."
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30 m servings 477 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 31.9 g
  • 64%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 790 mg
  • 32%

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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  • Cook

  • Ready In

  1. Heat oven to 400 degrees F.
  2. Melt butter in a large deep skillet over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Place flour, salt and pepper in a plastic or paper bag. Add turkey; shake to coat. Add to skillet; cook 2 minutes, stirring occasionally. Add cream; mix well. Add vegetables; simmer uncovered 5 minutes (mixture will be very thick). Remove from heat; stir in parsley.
  3. Transfer mixture to a 10-inch deep dish pie plate or quiche dish. Cut 4 slits in pastry to allow steam to escape. Place pastry over dish; seal edges. Brush egg lightly over pastry.
  4. Bake 25 to 30 minutes or until pastry is golden brown and mixture is bubbly. Let stand 5 minutes before serving.
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