Turkey Pot Pies

Purchased piecrust makes Gina's lightened up pot pie weeknight easy, but pressing herb leaving into the crust adds visual appeal and herb flavor.

Turkey Pot Pies
Photo: Carson Downing
Hands On Time:
40 mins
Total Time:
1 hrs 30 mins


  • ½ tablespoon olive oil

  • 1 large shallot, chopped

  • 3 tablespoon chopped fresh parsley

  • 1 tablespoon chopped fresh thyme

  • 1 tablespoon chopped fresh sage

  • ¾ cup chopped celery

  • 1 cup frozen mixed vegetables

  • 2 ¼ cup turkey or chicken broth

  • ½ teaspoon chicken or turkey bouillon

  • ½ teaspoon kosher salt

  • teaspoon freshly ground black pepper

  • 3 cup diced cooked turkey or chicken breast, skin removed

  • 2 ½ tablespoon cornstarch

  • ½ package refrigerated piecrust (about 7 oz.)

  • 1 large egg, beaten


  1. In an extra-large nonstick skillet heat 1 1/2 teaspoons olive oil over medium. Add shallot, parsley, thyme, and sage; cook until fragrant and shallot is almost soft, 2 to 3 minutes. Add celery and cook until soft, 3 to 5 minutes. Add frozen vegetables, 2 cups of the broth, the bouillon, 1/2 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper; bring to a boil. Simmer 5 minutes, stirring frequently. Add turkey.

  2. Meanwhile, combine the remaining 1/4 cup broth with the cornstarch in a bowl and mix well to dissolve. Add to mixture in skillet and cook over medium-low, stirring until thickened, about 2 minutes. Remove from heat and transfer to four 4- to 5-inch individual baking dishes.* Place on a sheet pan and let filling cool completely.

  3. Preheat oven to 400°F. Roll out piecrust and cut out four rounds slightly larger than each baking dish, about 6 inches, rerolling and piecing scraps together as necessary. Place each piece over the filling. Crimp or fold the edges and poke holes in the dough with a knife. Brush with egg and immediately bake about 35 minutes, or until the crust is golden. Makes 4 mini pies.


For a full-size pie, pour the filling into a pie plate or a 1 1/2-quart casserole dish, and don't cut piecrust into rounds. Vent and bake as directed.


To level up your piecrust, sprinkle rolled out pastry with fresh herbs, such as sage or thyme leaves, and gently roll over the herbs with a rolling pin to press them into the pastry.

Nutrition Facts (per serving)

505 Calories
20g Fat
44g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 505
% Daily Value *
Total Fat 20g 26%
Saturated Fat 7g 35%
Cholesterol 121mg 40%
Sodium 876mg 38%
Total Carbohydrate 44g 16%
Total Sugars 2g
Protein 38g
Vitamin C 11.4mg 57%
Calcium 74mg 6%
Iron 2.8mg 16%
Potassium 625mg 13%
Folate, total 71.8mcg
Vitamin B-12 2mcg
Vitamin B-6 1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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