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Yummy Turkey Pot Pie

Yummy Turkey Pot Pie

  • Prep

    45 m
  • Cook

    35 m
  • Ready In

    1 h 20 m
Cindy Kiner

Cindy Kiner

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 {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 1089 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

KARISSAM
9

KARISSAM

11/28/2011

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 soup. Will make again.

BARNKITTY
9

BARNKITTY

3/28/2011

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.

Paula
7

Paula

2/8/2012

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 very skimpy had I followed the recipe. I tasted the vegetable mixture before putting it in the dish to bake. It had no flavor, so I added garlic salt, basil, oregano, parsley, and poultry seasoning - just a few shakes of each. That really helped this recipe. The pros of this dish - I liked using the cornstarch and milk as opposed to a cream of soup, and I enjoyed the different flavor of the cornbread topping as opposed to a pie crust. It was easy to put together.

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