SparkPeople Advertisers Keep the Site Free

4.3 of 5 (19)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 236.7
  • Total Fat: 11.3 g
  • Cholesterol: 20.4 mg
  • Sodium: 694.9 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 2.5 g
  • Protein: 9.7 g

View full nutritional breakdown of Turkey Pot Pie calories by ingredient
Report Inappropriate Recipe

Turkey Pot Pie

Submitted by: DRAMAMEZZO

Introduction

A filling recipe great for cool fall days. A filling recipe great for cool fall days.
Number of Servings: 16

Ingredients

    3 tbsp olive oil
    1/2 cup heavy cream
    1 onion medium, chopped
    2 stalks celery, chopped
    3 carrots, chopped
    4 tbsp flour
    4 cups chicken stock
    2 potatoes, diced
    2 cups shredded turkey
    2 tbsp cilantro
    1/2 cup peas, canned
    2 pie crusts, frozen
    3 tsp salt
    1 tbsp poultry seasoning
    1 tbsp black pepper
    2 cloves garlic, minced
    2 tsp cayenne pepper

Directions

preheat oven 350 degrees.
Heat olive oil in pan and cook chopped onion and garlic until tender.
Stir in celery and carrots and cook for 2 min.
Stir in flour and cook for 2 min.
Add chicken stock and bring to a simmer.
Add potatoes and simmer until tender.
Season to taste.
Stir in turkey, peas, cilantro.
Pour into 2 9" pie dishes.
Top with pie crust.
Bake 30 minutes until crust is golden.


Number of Servings: 16

Recipe submitted by SparkPeople user DRAMAMEZZO.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    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) - 9/15/10

    Was this review helpful?   yes  No

  • Very Good
    2 of 2 people found this review helpful
    Did not use the cream at all because it was not in the directions. I discovered that I didn't use it after I put the pie in the oven. It still turned out great. I use a bottom crust as well. The cream is not needed. - 11/30/08

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    very good! Used frozen organic veggies to save time. Added just a bit of milk (no cream)..perfect for this cold day! - 1/10/10

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    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 - 3/8/09

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    I believe the heavy cream is to much for me - I would eliminate it or just add a bit of milk. - 9/12/08

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    Delicious! However, the recipe does not say when to put in the cream. I just guessed and added it right at the end, after everything else was added and cooked, just before putting the mixture in the oven. Turned out beautifully, and SO much good leftovers for the week ahead! - 12/17/07

    Was this review helpful?   yes  No
  • Recipe/nutrition should be for 4 pie crusts, as it's for 2 double-crust pies... - 12/13/11

    Was this review helpful?   yes  No
  • I liked the flavor, but the broth mixture never thickened in my pies. - 11/30/10

    Was this review helpful?   yes  No
  • Very good recipe. I used chicken breast instead of turkey. My husband loved it. In fact, I haven't seen him eat so much in a long time! (He has no weight problem, of course ;-) ) - 1/27/09

    Was this review helpful?   yes  No
  • 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. - 9/14/08

    Was this review helpful?   yes  No
  • yummy. A staple for any house - 9/12/08

    Was this review helpful?   yes  No
  • Very similar to what I usually make...I also do a bottom crust...gluten free flours...yummy! - 9/12/08

    Was this review helpful?   yes  No
  • 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. - 9/12/08

    Was this review helpful?   yes  No
  • Use cooked Turkey or Chicken. - 9/12/08

    Was this review helpful?   yes  No
  • Ive made pot pie before-but not like this I cheat and use pie crusts-I like this though seems easy-Instead of using heavy cream can you use something lighter - 9/12/08

    Was this review helpful?   yes  No
  • 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. - 9/12/08

    Was this review helpful?   yes  No
  • This recipe sounds very easy to divide, only two in my family, and 1/8th of a pie is a good portion. Will make it this weekend. Thanks - 9/12/08

    Was this review helpful?   yes  No
  • 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. - 9/12/08

    Was this review helpful?   yes  No
  • Excellent recipe. I just love it. - 9/12/08

    Was this review helpful?   yes  No
  • This recipe does sound good but 1/16 of a serving would not be enough to satisfy and I would be tempted to eat more. I do love pot pies , though. - 9/12/08

    Was this review helpful?   yes  No
  • Best pot pie I've ever tasted! Delicious!!! - 7/27/08

    Was this review helpful?   yes  No
  • I've never made a pot pie before but this is going to become a staple in our house. - 11/27/07

    Was this review helpful?   yes  No