Turkey Pot Pie

world.food's picture

Sep. 22, 2011


Cooked turkey 2 Cup (32 tbs) , cut into medium
Instant chopped onions 2 Tablespoon
Butter 4 Tablespoon
Flour 6 Tablespoon
Poultry seasoning 1/2 Teaspoon
Bon appetit 1 Teaspoon
Black pepper 1/4 Teaspoon , coarsely ground
Chicken seasoned stock base 2 Teaspoon
Water 2 Cup (32 tbs) , hot
For caraway biscuit crust :
All purpose flour
Baking powder 1 1/2 Teaspoon
Salt 1/2 Teaspoon
Dry mustard 1/2 Teaspoon
Shortening 1/4 Cup (4 tbs)
Caraway seed 1 Teaspoon
Milk 1/3 Cup (5.33 tbs)



1) Preheat the oven to 425°F.

2) In a large bowl, sift the flour, baking powder, salt and dry mustard together.


3) Cut in the shortening with a pastry blender or 2 knives, until the mixture resembles coarse cornmeal.

4) Add the caraway seed and milk, mix thoroughly and shape the dough into a ball.

5) Roll out the dough on a floured board into a 9-inch square and prick with a fork.

6) In a buttered 8-inch square baking dish, place the turkey and onions.

7) In a skillet, melt the butter, stir in the flour, poultry seasoning, Bon Appetit and pepper.

8) Cook until the mixture is bubbly and remove from heat.

9) In a bowl, stir the seasoned stock base in hot water, until dissolved.

10) Stir into the flour mixture and cook over a low heat, until thickened.

11) Pour the mixture evenly over the turkey mixture.

12) Place the Caraway Biscuit Crust over turkey mixture and press down firmly around the edges to seal.

13) Bake in the preheated oven for 20 to 25 minutes.


14) Slice the Turkey Pot Pie into wedges and serve immediately on a serving platter.

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 560Calories from Fat 262

 % Daily Value*

Total Fat 30 g46.2%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 1062 mg44.25%

Total Carbohydrates 45 g15%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet