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Family-style Turkey Potpie


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  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 3/4 to 1 cup cold water
  • 4 cups cubed cooked turkey
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1 small onion, finely chopped
  • 1 can (4 ounces) chopped green chilies
  • 2 green onions, sliced


Servings 6


Step 1

In a large bowl, combine the flour, baking powder and salt. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Turn onto a lightly floured surface; knead 10-12 times or until smooth.

Set aside a third of the dough. Roll remaining dough into a 15-in. x 11-in. rectangle. Transfer to an ungreased 11-in. x 7-in. baking dish.

In a large bowl, combine the turkey, cheese, soup, sour cream, onion, chilies and green onions. Spoon into crust. Roll out reserved dough; make a lattice crust. Place over filling; trim, seal and flute edges. Cover edges loosely with foil.

Bake at 400° for 45-50 minutes or until crust is golden brown and filling is bubbly.

Yield: 6 servings.

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