Turkey Pot Pie

a forkful of turkey, flaky crust, and vegetables
Number of Servings: 
Serves 8


  • 1 double crust pie pastry (10 inch)
  • 1 small onion, minced
  • 2 stalks celery, chopped
  • 2 carrots, diced
  • 3 Tbsp dried parsley
  • 1 tsp dried oregano
  • salt and pepper to taste
  • 2 cups water
  • 3 potatoes, peeled and cubed
  • 1 12 cups cooked turkey, cubed
  • 3 Tbsp all-purpose flour
  • 12 cup milk


  1.  Preheat oven to 425 degrees. 
  2. Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
  3. Saute the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft.
  4. Stir in the water. Bring mixture to a boil.
  5. Stir in the potatoes, and cook until tender but still firm.
  6. In a medium pan, mix turkey and flour gently. Add milk and heat through.
  7. Stir the turkey mixture into the vegetable mixture, and cook until thickened.
  8. Pour mixture into the unbaked pie shell.
  9. Roll out the top crust, and place on top of filling.
  10. Flute edges, and make 4 slits in the top crust to let out steam.
  11. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 20 minutes, or until crust is golden brown.
Nutrition Info: 
387 Calories, 10 g Protein, 20 mg Cholesterol, 50 g Carbohydrates, 3 g Total sugars (0 g Added sugars), 4 g Fiber, 16 g Total fat (6 g sat), 443 mg Sodium, ★★★ Vitamin B6, ★★ Vitamin B3 (niacin), Vitamin C, Phosphorus, Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B12, Vitamin K, Folate, Iron, Potassium


The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.