This is the yummiest turkey pot pie ever! I just felt like making some one day and then invented this new recipe! You will love it!

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Recipe Summary

prep:
30 mins
cook:
1 hr 20 mins
total:
1 hr 50 mins
Servings:
8
Yield:
1 8-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large skillet over medium heat, and cook the onions and garlic until the onions are translucent, about 5 minutes. Pour in water, then whisk in the cream of mushroom soup and chicken granules until the mixture is smooth. Bring to a boil, then stir in potatoes, celery, carrot, and green peas; reduce heat, and simmer until thickened, 30 minutes to an hour. Stir in turkey, then simmer for another 30 minutes.

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  • Place an oven rack at the top position of the oven, and preheat oven to 400 degrees F (200 degrees C).

  • Whisk the flour, baking powder, salt, basil, and oregano together in a bowl. Cut in the butter with a pastry cutter or fork until the mixture resembles coarse crumbs; mix in the milk and egg to make a soft dough. Turn the dough out onto a floured work surface, and knead until smooth, then roll out to a 9-inch round crust. Spoon the turkey filling into an 8-inch pie dish, and top the pie with the crust. Pinch the crust down at the edges around the pie dish, then cut several vents into the top of the pie.

  • Bake in the preheated oven on the top rack until the filling is bubbling and the crust is golden brown, about 15 minutes.

Nutrition Facts

384 calories; protein 15.4g 31% DV; carbohydrates 41.7g 14% DV; fat 17.4g 27% DV; cholesterol 75.7mg 25% DV; sodium 1151.8mg 46% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/24/2011
This was good but the chicken boullion made it very salty. I'd probably replace the water and boullion with chicken stock and salt to taste instead. I enjoyed the biscuit-like crust but found it baked up very thick. I would cut the amound of crust and roll it thinner. As written the crust was about an inch thick after baking and overwhelmed the filling. We ended up scooping out filling to add to the crust portions on the plates. Tasty recipe but this needs a few tweeks as mentioned above. Read More
(9)

Most helpful critical review

Rating: 3 stars
12/09/2010
Great way to use leftover thanksgiving. I substituted our leftover greenbeans for the peas which worked great. I also added a little black pepper a dash of thyme and 2 dashes cayenne pepper to the filling for a little extra flavor since the recipe by itself was a touch bland. Read More
(11)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/09/2010
Great way to use leftover thanksgiving. I substituted our leftover greenbeans for the peas which worked great. I also added a little black pepper a dash of thyme and 2 dashes cayenne pepper to the filling for a little extra flavor since the recipe by itself was a touch bland. Read More
(11)
Rating: 4 stars
01/24/2011
This was good but the chicken boullion made it very salty. I'd probably replace the water and boullion with chicken stock and salt to taste instead. I enjoyed the biscuit-like crust but found it baked up very thick. I would cut the amound of crust and roll it thinner. As written the crust was about an inch thick after baking and overwhelmed the filling. We ended up scooping out filling to add to the crust portions on the plates. Tasty recipe but this needs a few tweeks as mentioned above. Read More
(9)
Rating: 5 stars
12/21/2011
This is a great versatile recipe. I have made it with turkey and chicken and with whatever vegetables I had on hand. I love that the crust is so easy and flavorful! Read More
(6)
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Rating: 5 stars
12/18/2016
This was the first tine I made a turkey pot pie and my family loved it. The only couple of thins I did diffferent was instead of using chicken boullin cubes I used chicken broth base. The second thing was for anyone that does not like the heavy top just roll it thinner and it works. Thanks so muck for the recipe. Read More
Rating: 5 stars
10/04/2014
Love this recipe and my family does too. Easy to double and substitute what you want. Read More