Yummy Turkey Pot Pie

  • Recipe By
  • Published Jun 25th
  • Ready In1h 20m
  • Servings12
  • Calories402
This is a great way to use up that holiday turkey, and it doesn't require a lot of time.

Yummy Turkey Pot Pie Ingredients

The following are the ingredients needed to make delicious Yummy Turkey Pot Pie for 12 servings:

  • 3 cups water
  • 1/4 teaspoon salt
  • 3 cups peeled, cubed potatoes
  • 3 cups cubed cooked turkey
  • 1 (9 ounce) package frozen mixed vegetables
  • 1/2 cup cornstarch
  • 2 cups milk
  • 3 (8.5 ounce) packages corn bread/muffin mix
  • 3 eggs
  • 1 cup milk

Yummy Turkey Pot Pie Cooking Instructions

  • Prep45m
  • Cook35m
  • Ready In1h 20m

To cook Yummy Turkey Pot Pie, you need about 45 minutes of preparation time. The time needed to cook this Yummy Turkey Pot Pie is about 35 minutes , and you can serve your Yummy Turkey Pot Pie within 1 hour 20 minutes . The following are the steps to cook Yummy Turkey Pot Pie easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a large saucepan, bring the water with salt to a boil, and cook the potatoes until tender, about 20 minutes; stir the turkey and mixed vegetables into the boiling water, and bring the mixture back to a boil over medium heat. Mix cornstarch and 2 cups of milk together in a bowl until thoroughly combined, and stir the milk mixture into the saucepan with the turkey and vegetables. Bring to a simmer, stirring constantly, and cook until the mixture thickens, about 5 minutes. Pour the turkey mixture into a 9x13-inch baking dish.
  3. 3 Place the corn bread mix into a bowl, and beat eggs and 1 cup of milk into the mix. Spread the batter over the turkey and gravy mixture.
  4. 4 Bake in the preheated oven until the corn bread topping is golden brown, about 30 minutes.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 402 calories; 10.1 grams of fat; 57.2 grams of carbohydrates; 20.1 grams of protein; 80 milligrams of cholesterol; 1089 milligrams of sodium.

  1. Mar 17th 2015

    The recipe was very simple, and quite tasty. My only issue with it, was too much cornbread. The recipe asks for 3 boxes of cornbread, or muffin mix. The next time I make it I'll probably us ...

  2. Aug 25th 2014

    I added a bit of cayenne to spice it up, and unrolled a pre made croissant dough on the the top. Will definitely make again!

  3. Jan 18th 2014

    Yummy! I added fresh thyme (dried would work, too) & since I had some light cream around & nothing to use it for, I swapped out some of the milk in the filling with light cream. Defi ...

  4. Aug 4th 2013

    Yummy! I took other reviewers suggestions and made a couple quick easy changes. I added 3 boulion cubes to the water, and I used bisquick (it was all I had). I also added some onion powder a ...

  5. Feb 8th 2012

    I cut this recipe down from 12 servings to 4; however, I ended up using 1 1/2 cooked chicken breasts and 3/4 of a 28 oz. package of soup vegetables. I really think the veggies would have bee ...

  6. Nov 28th 2011

    Great basic recipe for a pot pie and so easy! I did make my own changes (used biscuit dough and added lots of extra spices) but I love how simple this is and that the recipe doesn't use can ...

  7. Mar 27th 2011

    Easy to make, but definitely needed some seasoning added. Just barely fit in a 9/13 pan. Way more cornbread topping than filling. Might try again with only two boxes of mix.