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Yummy Turkey Pot Pie

Rated as 3.71 out of 5 Stars
17

"This is a great way to use up that holiday turkey, and it doesn't require a lot of time."
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Ingredients

1 h 20 m servings 402
Original recipe yields 12 servings (1 9x13-inch pan)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large saucepan, bring the water with salt to a boil, and cook the potatoes until tender, about 20 minutes; stir the turkey and mixed vegetables into the boiling water, and bring the mixture back to a boil over medium heat. Mix cornstarch and 2 cups of milk together in a bowl until thoroughly combined, and stir the milk mixture into the saucepan with the turkey and vegetables. Bring to a simmer, stirring constantly, and cook until the mixture thickens, about 5 minutes. Pour the turkey mixture into a 9x13-inch baking dish.
  3. Place the corn bread mix into a bowl, and beat eggs and 1 cup of milk into the mix. Spread the batter over the turkey and gravy mixture.
  4. Bake in the preheated oven until the corn bread topping is golden brown, about 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 402 calories; 10.1 57.2 20.1 80 1089 Full nutrition

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Reviews

Read all reviews 7
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Easy to make, but definitely needed some seasoning added. Just barely fit in a 9/13 pan. Way more cornbread topping than filling. Might try again with only two boxes of mix.

Most helpful critical review

I cut this recipe down from 12 servings to 4; however, I ended up using 1 1/2 cooked chicken breasts and 3/4 of a 28 oz. package of soup vegetables. I really think the veggies would have been ve...

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Easy to make, but definitely needed some seasoning added. Just barely fit in a 9/13 pan. Way more cornbread topping than filling. Might try again with only two boxes of mix.

Great basic recipe for a pot pie and so easy! I did make my own changes (used biscuit dough and added lots of extra spices) but I love how simple this is and that the recipe doesn't use canned ...

I cut this recipe down from 12 servings to 4; however, I ended up using 1 1/2 cooked chicken breasts and 3/4 of a 28 oz. package of soup vegetables. I really think the veggies would have been ve...

Yummy! I added fresh thyme (dried would work, too) & since I had some light cream around & nothing to use it for, I swapped out some of the milk in the filling with light cream. Definitely upped...

The recipe was very simple, and quite tasty. My only issue with it, was too much cornbread. The recipe asks for 3 boxes of cornbread, or muffin mix. The next time I make it I'll probably use 1 ...

I added a bit of cayenne to spice it up, and unrolled a pre made croissant dough on the the top. Will definitely make again!

Yummy! I took other reviewers suggestions and made a couple quick easy changes. I added 3 boulion cubes to the water, and I used bisquick (it was all I had). I also added some onion powder and g...