Turkey Pot Pie Turkey Pot Pie

Turkey Pot Pie Image by: Turkey Pot Pie Author: Canadian Living

Use the pastry recipe on this page, or substitute your favourite.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2010



In Dutch oven, heat oil over medium heat; cook onion, leeks, celery and carrot, stirring occasionally, until softened, about 5 minutes.

Add mushrooms and garlic; cook, stirring occasionally, until softened, about 8 minutes.

Add flour, salt, thyme, pepper and savory; cook, stirring, for 1 minute. Slowly pour in stock, stirring and scraping up browned bits; bring to boil. Reduce heat and simmer for 10 minutes. Stir in turkey and peas. Pour into 6- to 8-cup (1.5 to 2 L) casserole dish.

On lightly floured surface, roll out pastry to fit top of casserole dish. Press over dish; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under pastry rim; flute to seal. Brush top with water; cut steam vents.

Bake in 400°F (200°C) oven for 15 minutes. Reduce heat to 350 F (180 C); bake until pastry is golden and filling is bubbly, about 20 minutes.

Nutritional facts Per serving: about

  • Sodium 546 mg
  • Protein 56 g
  • Calories 620.0
  • Total fat 25 g
  • Potassium 1241 mg
  • Cholesterol 130 mg
  • Saturated fat 10 g
  • Total carbohydrate 40 g


  • Iron 44.0
  • Folate 57.0
  • Calcium 10.0
  • Vitamin A 62.0
  • Vitamin C 12.0
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Turkey Pot Pie