Comida Kraft
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Leftover Turkey Potpie

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What You Need

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Make It

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  • Filling:
  • In a sauce pan, melt butter. Stir in flour, garlic powder, salt and pepper until blended. Gradually stir in chicken broth, milk and chicken bouillon granules. Bring to a boil. Boil and stir for 2 minutes, or until thickened. Remove from heat, and add vegetables, and cubed leftover turkey. Set aside.
  • Pastry:
  • Combine flour and celery seed in a bowl. Cut in butter and cream cheese until crumbly. Knead with hands until dough forms a ball. On a lightly floured surface roll out 2/3 dough. Roll out rest of dough.
  • Place 2/3 rolled out dough in the bottom of 9 inch pie pan. Press out until dough goes 1/4 inch over sides of pan. Add vegetable mixture into pie pan. Put rest of dough on top. Seal edges, and press edges down with a fork. Bake at 425 degrees for 30-35 minutes, or until crust is golden brown.


I got this recipe out of my favorite cookbook. "The Best of Country Cooking" by Taste of Home. 2001 I changed it slightly to my likening. This recipe is absolutely wonderful! It's one of my favorite ways to use up our left-over chicken or turkey, and my family LOVES IT!

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