Turkey Potpie


You might look forward to the days after Thanksgiving even more than the holiday itself with this easy turkey potpie recipe that's the perfect use for leftover turkey and extra vegetables like carrots and onions you might have on hand from the holiday. The pie is loaded with veggies and a creamy sauce, then topped with a prepared whole-wheat crust so there's no need to make dough. No leftover cooked turkey? This healthy potpie is just as delicious with chicken. Serve it up any time you need a dose of comfort food for dinner.

Prep Time:
25 mins
Additional Time:
55 mins
Total Time:
1 hrs 20 mins
1 9 1/2-inch potpie


  • 1 tablespoon olive oil, divided

  • 1 cup chopped yellow onion

  • ½ cup sliced carrot

  • ½ cup sliced celery

  • 8 ounces fresh cremini mushrooms, stemmed and quartered

  • 1 tablespoon minced garlic

  • 2 teaspoons finely chopped fresh sage

  • 1 teaspoon finely chopped fresh thyme

  • 2 cups no-salt-added chicken broth

  • ¼ cup cornstarch

  • 4 cups chopped or shredded cooked turkey breast

  • 1 cup frozen English peas

  • ½ cup sour cream

  • ½ teaspoon ground pepper

  • ¼ teaspoon salt

  • 1 (7 ounce) refrigerated or thawed frozen whole-wheat pie crust shell (such as Wholly Wholesome)


  1. Preheat oven to 350 degrees F. Coat a 9 1/2-inch pie pan with cooking spray. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion, carrot and celery; cook, stirring often, until softened and lightly browned, about 7 minutes. Transfer to a medium bowl.

  2. Heat the remaining 2 teaspoons oil in the skillet over medium-high heat. Add mushrooms; cook, stirring often, until browned and tender, about 5 minutes. Add garlic, sage and thyme; cook, stirring constantly, until fragrant, about 1 minute. Return the onion mixture to the pan. Whisk broth and cornstarch in a measuring cup or bowl until smooth; add to the pan. Bring the mixture to a boil, stirring occasionally. Stir in turkey, peas, sour cream, pepper and salt. Remove from heat.

  3. Transfer the mixture to the prepared pie pan. Invert crust and place on top of the turkey mixture; slice a couple of slits in the center of the crust. Bake until golden and bubbly, about 45 minutes. Let stand for 10 minutes before slicing and serving.


Equipment: 9 1/2-inch pie pan

Nutrition Facts (per serving)

406 Calories
18g Fat
27g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 406
% Daily Value *
Total Carbohydrate 27g 10%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 35g 70%
Total Fat 18g 23%
Saturated Fat 8g 39%
Cholesterol 84mg 28%
Vitamin A 2264IU 45%
Vitamin C 8mg 9%
Folate 38mcg 10%
Sodium 276mg 12%
Calcium 49mg 4%
Iron 2mg 11%
Magnesium 47mg 11%
Potassium 547mg 12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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