Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Open-Faced Turkey Pot Pie Recipe
    Lost? Site Map

    Open-Faced Turkey Pot Pie

    Open-Faced Turkey Pot Pie. Photo by GzNKz4evr

    1/1 Photo of Open-Faced Turkey Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    GzNKz4evr's Note:

    I came up with this after Thanksgiving trying to use what I had on hand. Very simple recipe, gets those leftovers used, and can be easily modified to accommodate what you have on hand. Prep time includes preparing potatoes and dicing/shredding turkey.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6-8

    Yield:

    pie

    Units: US | Metric

    • 4 small potatoes, boiled, peeled, and diced
    • 2 (566.99 g) can turkey gravy
    • 709.77 ml frozen mixed vegetables (thawed)
    • 709.77 ml cooked turkey, leftovers (diced or shredded)
    • salt and pepper, to taste
    • 1 refrigerated pie crust

    Directions:

    1. 1
      Preheat oven to 425 degrees.
    2. 2
      In a large bowl add potatoes, turkey gravy, mixed vegetables, diced turkey, salt, and pepper. Mix well.
    3. 3
      In deep dish pie plate arrange the refrigerated pie crust. I find the crust works better when left in the refrigerator until ready for use.
    4. 4
      Add filling to crust.
    5. 5
      Bake for 10 minutes at 425 degrees.
    6. 6
      Reduce heat to 350 degrees and bake for 30 minutes longer. Filling should be bubbly.
    7. 7
      Serve immediately. Do not expect perfect slices, the filling will not allow it.
    8. 8
      Variations:.
    9. 9
      a) Heavy cream can be added to filling for a creamier gravy.
    10. 10
      b) Chicken can be substituted for turkey.
    11. 11
      c) Country gravy can be used instead of turkey gravy.
    12. 12
      d) A 2nd pie crust can be placed over the top for a more traditional pot pie look.
    13. 13
      Enjoy!

    Browse Our Top Pot Pie Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Open-Faced Turkey Pot Pie

    Serving Size: 1 (312 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 457.5
     
    Calories from Fat 121
    26%
    Total Fat 13.4 g
    20%
    Saturated Fat 4.1 g
    20%
    Cholesterol 55.0 mg
    18%
    Sodium 774.3 mg
    32%
    Total Carbohydrate 54.3 g
    18%
    Dietary Fiber 8.2 g
    33%
    Sugars 2.1 g
    8%
    Protein 30.7 g
    61%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites