Turkey Pot Pie

Turkey Pot Pie Recipe With PicturePhoto copyright © Michael Jensen, From Like Grandma Used to Make

When it came to making turkey or chicken pot pies, grandma’s rule was—anything goes. Some grandmas topped their pies with dumplings. Others used pastry as in this recipe.


  • 1 1/2 pounds turkey tenderloin steaks, cut into 1-inch pieces
  • 1 large potato, peeled and cubed
  • 2 medium-size carrots, sliced
  • 1 medium-size yellow onion, halved and thinly sliced
  • 1/2 cup water
  • 1/4 teaspoon salt
    • 1 can (12 ounces) evaporated skimmed milk
    • 1/3 cup all-purpose flour
    • 1 teaspoon dried thyme leaves
    • 1/4 teaspoon each salt and white or black pepper
    • 1 store-bought or homemade pie crust
    • Low-fat (1% milkfat) milk

    Healthy Cooking Tip

    Positioning rolled-out homemade pie crust on top of a pie can sometimes be tricky. Here’s how to move the pie crust without tearing it. Transfer the pie crust to a rolling pin by lifting the edge of the crust over the top of the rolling pin. Then, gently roll up the crust. After positioning the rolling pin at 1 edge of the filled casserole, slowly unroll the crust over the casserole.

      How to make it  1 hour, 30 minutes

    • X

      Rinse turkey; drain and pat dry. In a large saucepan, place the turkey, potato, carrots, onion, water, and 1/4 teaspoon salt. Bring to a boil. Lower the heat and simmer, covered, for 15 minutes or until the turkey is cooked through. Drain, reserving the cooking liquid.

    • 2. Preheat the oven to 350°F. In the same saucepan, whisk together the evaporated skimmed milk, flour, thyme, 1/4 teaspoon salt, and pepper. Stir in the reserved cooking liquid. Cook over moderate heat, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened and bubbly. Stir in the turkey mixture.[/step-item]

      3. Spoon the turkey mixture into a lightly greased 2-quart casserole. Place the pie crust on top of mixture in casserole (tip, below). Trim to 1 inch beyond edge of casserole. Fold under extra crust and crimp edge. Cut slits in crust. Brush with a little milk. Bake for 20 to 25 minutes or until pie crust is golden. Let stand for 5 minutes before serving. Makes 6 servings.[/step-item]

    Nutritional Information(per serving)

    • Calories: 384
    • Fat: 11g
    • Saturated Fat: 10g
    • Cholesterol: 75mg
    • Sodium: 439mg
    • Carbs: 37g
    • Protein: 33g
    • Fiber: 1g

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