Classic Turkey Pot Pie

Classic Turkey Pot Pie

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


Heat oven to 400°F. In skillet, melt butter over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Place flour and pepper in food storage bag. Add cubed turkey breast; shake to coat. Add turkey to skillet; cook 2 minutes, stirring occasionally. Add chicken broth and whipping cream; mix well. Add mixed vegetables; simmer uncovered 5 minutes. Remove from heat; stir in parsley.

Place pie crust in 9-inch pie plate. Add turkey mixture, cover with pie crust, folding crust edge under to seal. Cut 4 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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