Comida Kraft
Recipe Box

Turkey Pot Pie

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What You Need

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Make It

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  • Cube potatoes. In a medium to large pot add can of chicken broth and cubed potatoes. Cook for 8 minutes on med-low temp.
  • Add peas and carrots and turkey. Add butter with salt and pepper to taste. Add 1/2 can of condensed milk. Let cook on low temp until potatoes and peas/carrots are slightly soft about 8 to 10 minutes.
  • Using cornstarch add just enough regular milk to make a thick liquid, add about 1/4 cup of the liquid from the turkey/vegetable mix to bring the temp of the cornstarch mixture up in temp. (This helps keep it from clotting from the hot soup mixture) Add small amounts of this while whisking to the turkey/vegetable mix, this will thicken. Salt and pepper to taste. Note: you may want to add more or less milk depending on your preference as the sauce should thicken upon cooling/standing)
  • Grease pie plate and unroll 1 Pillsbury pie crust on bottom of pie pan. Pour turkey/vegetable mix into pie crust and then add top pie crust. Crimp the top and bottom pie crust together and add holes to top pie crust for venting.
  • Bake pie crust per directions on package. Let pie cool for 10 minutes before serving allowing it to thicken.


This is easiest with precooked or leftovers. I use leftover turkey.

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