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Nutrition Facts
Servings Per Recipe: 16
Serving Size: 1 serving
Amount Per Serving
  • Calories 236.7
  • Total Fat 11.3 g
  • Saturated Fat 3.4 g
  • Polyunsaturated Fat 1.5 g
  • Monounsaturated Fat 5.5 g
  • Cholesterol 20.4 mg
  • Sodium 694.9 mg
  • Potassium 439.3 mg
  • Total Carbohydrate 24.4 g
  • Dietary Fiber 2.5 g
  • Sugars 3.8 g
  • Protein 9.7 g
  • Vitamin A 32.0 %
  • Vitamin B-12 1.6 %
  • Vitamin B-6 15.6 %
  • Vitamin C 20.5 %
  • Vitamin D 0.0 %
  • Vitamin E 7.2 %
  • Calcium 3.9 %
  • Copper 7.7 %
  • Folate 7.5 %
  • Iron 9.4 %
  • Magnesium 6.8 %
  • Manganese 14.0 %
  • Niacin 14.0 %
  • Pantothenic Acid 4.9 %
  • Phosphorus 11.3 %
  • Riboflavin 12.2 %
  • Selenium 14.3 %
  • Thiamin 9.6 %
  • Zinc 8.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Turkey Pot Pie

View the full Turkey Pot Pie Recipe & Instructions
Submitted by: DRAMAMEZZO

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Turkey Pot Pie

84 calories of Pie crust, frozen, ready-to-bake, (0.13 crust, single 9")

34 calories of Turkey (dark meat), (0.13 cup, chopped or diced)

33 calories of Potato, raw, (0.13 large (3" to 4-1/4" dia.))

23 calories of Olive Oil, (0.19 tbsp)

22 calories of Chicken stock, home-prepared, (0.25 cup)

9 calories of Half and Half Cream, (0.03 cup)

8 calories of Whole Wheat Flour, (0.02 cup)

5 calories of Carrots, raw, (0.19 medium)

4 calories of Peas, canned, (0.03 cup)

3 calories of Onions, raw, (0.06 medium (2-1/2" dia))

1 calories of Pepper, black, (0.06 tbsp)

1 calories of Celery, raw, (0.13 stalk, medium (7-1/2" - 8" long))

1 calories of Pepper, red or cayenne, (0.13 tsp)

1 calories of Poultry seasoning, (0.06 tbsp)

1 calories of Garlic, (0.13 cloves)

0 calories of Salt, (0.19 tsp)

0 calories of Cilantro, raw, (0.13 tbsp)


Nutrition & Calorie Comments  

Recipe/nutrition should be for 4 pie crusts, as it's for 2 double-crust pies... Submitted by:
MRSJOCCO

(12/13/11)
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This was pretty good. I only made one pie and will freeze the extra filling. I used nonfat milk and I think next time I will use half the amount of seasonings. :o) Submitted by:
GLITTERMAMMA

(9/15/10)
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Worked out very well for me! But will admit I used a cake pan and eliminated the bottom crust. It lowered the cals from carbs. Family loved it Submitted by:
MKBREWSTER

(3/8/09)
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I've never made a pot pie before although I love them. This was pretty easy and very tasty. My hubby thought it was a little too spicy, so I'll leave off the cayenne pepper next time. I substitued fat free evaporated milk for the heavy cream. Submitted by:
GOLDENDAZ

(9/14/08)
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Sounds really good. I am going to try using skim milk in place of heavy cream and reduced sodium chicken stock. I also think that I will make it into single serving pies, that way I am not tempted to eat more than one serving. Submitted by:
TERRIFARWELL

(9/12/08)
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Sounds good. I'd probably use a reduced sodium chicken stock. I'm excited to give this a try over the weekend. Especially since we're expecting a lot of rain. Submitted by:
PRETTYBLKGYRL

(9/12/08)
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Sounds really good. Will definitely try. Responding to FEFIFO comment. Because it makes 2 pies, a serving is really 1/8th of a pie, which sounds like a reasonable serving. I like a pot pie with a bottom crust as well, even though that'll boost up the calories a bit. Submitted by:
PUSHWAIT

(9/12/08)
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