Classic Turkey Pot Pie

Classic Turkey Pot Pie

Let’s talk turkey…pot pie. When you need a delicious, filling dinner that’ll satisfy anyone, accept no substitute. Made with mixed veggies and lean turkey breast, this popular recipe is ready in under 60 minutes.

Makes 6 servings 6
Prep time Under 30 minutes PTM
Total time 1 hour PTM
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Nutritional Information

Calories 390 Fat 19g
Protein 24g Cholesterol 75mg
Carbohydrates 28g Sodium 970mg
Fiber 3g Saturated Fat 9g
Sugars 3g


2 tablespoons butter

1 cup chopped onion

3 tablespoons all-purpose flour

¼ teaspoon freshly ground black pepper or ground white pepper

1½ -2 pound package JENNIE-O® Extra Lean Oven Roasted Turkey Breast, cubed

1cup low-sodium chicken broth

½ cup whipping cream

1 (10-ounce) package frozen mixed vegetables, thawed

¼ cup chopped fresh parsley or chives

1 (9-inch) refrigerated double pie crust

¼ cup egg substitute or 1 egg, beaten


STEP 1: Heat oven to 400°F.

STEP 2: Melt butter in a skillet over medium-high heat. Add onion and cook for five minutes, stirring occasionally.

STEP 3: Place flour and pepper in food storage bag. Add cubed turkey breast and shake to coat. Add turkey to skillet and cook for two minutes, stirring occasionally. Add whipping cream. Mix well. Add mixed vegetables and simmer uncovered for five minutes. Remove from heat. Stir in parsley.

STEP 4: Place pie crust in 9-inch pie plate. Add turkey mixture. Cover with pie crust, folding crust edge under to seal. Cut four slits in pastry to allow steam to escape. Brush egg lightly over pastry. Bake 25 to 30 minutes or until pastry is golden brown and mixture is bubbly.

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