Tested till perfect Potato Turkey Pot Pie

Potato Turkey Pot Pie

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 (2 lb/1 kg) 4(2 lb/1 kg)potatoes, peeled and cut in chunks
  • 2-1/2 cups 2-1/2cupsmilk
  • 2 tbsp 2tbspbutter
  • 1 tsp 1tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 1oniononions, chopped
  • 2 2cloves garlic, minced
  • 1/4 cup 1/4cupall-purpose flour
  • 1 tbsp 1tbspDijon mustard
  • 2 tsp 2tsplemon juice
  • 1/2 tsp 1/2tspdried thyme
  • 2 cups 2cupscubed cooked turkey or chickens
  • 1-1/2 cups 1-1/2cupsfrozen mixed vegetables
  • 2 tbsp 2tbspgrated Parmesan cheese
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In saucepan of boiling salted water, cook potatoes, covered, for 15 minutes or until tender; drain and mash with 1/2 cup (125 mL) of the milk, 1 tbsp (15 mL) of the butter and half each of the salt and pepper.

Meanwhile, in saucepan, melt remaining butter over medium heat; cook onion and garlic for 5 minutes or until softened. Add flour; cook, stirring, for 1 minute.

Gradually whisk in remaining milk, salt and pepper, the mustard, lemon juice and thyme; cook, whisking often, for 10 minutes or until thickened.

Add turkey and vegetables; cook for 5 minutes or until vegetables are tender.

Pour into 8-inch (2 L) casserole dish. Spread potatoes over top; sprinkle with Parmesan. Broil for 2 minutes or until golden.

Nutritional Information Per serving: about

cal 485 pro 33g total fat 14g sat. fat 7g
carb 58g fibre 5g chol 83mg sodium 1,289mg

% RDI:

calcium 27 iron 22 vit A 40 vit C 28
folate 23
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