Savory Turkey Potpie

Savory Turkey Potpie, a delicious way to use leftover Thanksgiving turkey.

What a savory way to use some of your leftover turkey, Turkey Potpie.

Savory Turkey Potpie is a simple casserole everyone will love. 

A few years ago Don and I made a Savory Vegetarian Potpie and we liked it so much that we decided to try it with leftover turkey. It’s excellent! It does take a bit of work, but it’s well worth the effort to make this homemade Savory Turkey Potpie.

A potpie and a baked potato was a common meal at my house when I was growing up. It was filling and cheap, but never “homemade.” All the kids liked it. Of course, commercially made potpies are not the healthiest choices, but I do like a good potpie once in awhile. I no longer eat it with a baked potato (way too many carbs!), and we make the crust gluten free because of my food sensitivities. But it’s still excellent!

What You Need

You’ll need measuring cups and spoons, knives, a cutting board, a vegetable peeler, a sauté pan, a food processor, and a casserole dish. But get yourself some beautiful crystal wine glasses and enjoy a moment of gracious living while the potpie is baking.

Savory Turkey Potpie Recipe

Savory Turkey Potpie Recipe

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This Savory Turkey Potpie takes a bit of work, but it is well worth the effort!

• Author: Recipe Idea Shop/Lois Carter Crawford
• Prep Time: 35 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 35 minutes
• Yield: 4 1x
• Category: Brunch, Casserole, Main Course
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Filling Ingredients

• 4 tablespoons olive oil
• 4 shallots (peeled and cut in quarters)
• 1/4 cup chopped onion
• 1/2 cup sliced button mushrooms
• 2 garlic cloves (minced)
• 1/2 medium sweet potato (peeled and diced)
• 1/2 medium russet potato (peeled and finely diced)
• 1 celery stalk (finely diced)
• 2 large carrots (peeled and finely diced)
• 1/2 cup baby Brussels sprouts
• 1 small fennel bulb (diced, or 1/2 teaspoon of fennel seeds)
• 1/2 cup frozen peas
• 1 1/2 cups dry white wine
• 1 1/2 cups coconut milk (or regular milk if you don’t need dairy free)
• 2 tablespoons coconut oil (or butter)
• 2 tablespoons gluten free flour
• 1 tablespoon chopped fresh tarragon
• 1 bay leaf
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 pound cooked turkey (cut in one-inch cubes)

Herbed Crust Ingredients

• 1 cup gluten free flour
• 1 cup almond meal flour
• 1/2 cup canola oil (or Crisco or another vegetable shortening)
• 1 tablespoon finely chopped fresh basil (or 1/2 teaspoon dried basil)
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon finely chopped fresh thyme
• Pinch sea salt (about 1/6 teaspoon)
• 1/2 cup water

Instructions

Filling Directions

1. In a large sauté pan, cook the onion, shallots and sliced mushrooms in the olive oil until the onions are transparent and the mushrooms are slightly browned.
2. Add the potatoes, carrots, celery, fennel, Brussels sprouts, and peas and cook for about 5 minutes.
3. Add the wine and the coconut oil (or butter).
4. Mix the flour in the coconut milk (or another milk alternative) and pour it into the vegetables, stirring until the sauce is smooth and thickened and the vegetables are crisp tender, about 15 minutes.
5. Add the herbs, turkey, salt and pepper, and stir.
6. Remove the bay leaf and discard it.

Crust Directions

1. To prepare the crust, mix the GF flour and almond flour together in a food processor using the dough blade.
2. Add the Crisco (or oil), herbs and salt and mix well to form a dough.
3. Add up to one-half cup water (a little at a time) if the dough seems too dry.
4. Cut the dough in half and roll into a 13-inch circle.
5. If using a bottom crust (we didn’t use a bottom crust), fit the dough into a 1-quart, oiled, baking dish and trim the edges, leaving a ½-inch overhang.
6. Spoon the filling into the bottom crust.
7. Roll out the second half of the dough into a 12-inch circle.
8. Place it over the filling and trim the edges of the dough.
9. Make 4 incisions in the top crust with a knife to serve as vents.
10. Bake the potpie at 350°F for 45 minutes, or until the top crust is golden brown.
11. Let stand for 5 minutes before serving.

Nutrition

• Serving Size: 1/4 of the Savory Turkey Potpie
• Calories: 998
• Sugar: 7.1 g
• Sodium: 866 mg
• Fat: 57 g
• Saturated Fat: 10.4 g
• Trans Fat: 0.1 g
• Carbohydrates: 60.7 g
• Fiber: 7.2 g
• Protein: 27.3 g
• Cholesterol: 57.2 mg

Keywords: pot pie, savory turkey potpie, Thanksgiving

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Nutrition Label for Savory Turkey Potpie. Each serving is one-quarter of the pie.

• Savory Vegetarian Potpie
• Vegan Chickpea Loaf
• Mushroom Meatballs
• Oven Browned Potatoes
• Hassleback Baked Potatoes
• Instant Pot Vegetarian Bourguignon
• Indian Ratatouille
• Should You Be Gluten Free?

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What to do with leftover turkey? Make this amazing Savory Turkey Potpie. #RecipeIdeaShop

Savory Turkey Potpie. What a scrumptious way to eat up some of that leftover turkey!

Savory Turkey Potpie is SO worth the effort. Even better than Mom’s.