Turkey Pot Pie

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Great for leftovers. Family favorite. If you like lots of biscuits though I suggest to double the biscuit part.

Preparation time:
Cooking time: 20-25 min

Serves: 5


Turkey Mixture:
2 cups fresh carrots, sliced
1/2 cup chicken broth
1 1/2 cups milk
1/4 cup flour
1 teaspoon sage
1 Tablespoon butter or margarine
1/2 teaspoon salt
2 cups cooked turkey or chicken, leftovers, cubed
1 package (9 oz.) thawed frozen corn (frozen works too)
1 cup flour
2 Tablespoons green onion, chopped
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 Tablespoon butter or margarine, soft or melted


1.Grease a 3 qt. casserole dish. (I use a 9x13" instead though works fine)

2.In lg. saucepan, combine carrots and broth; bring to a boil.

3.Reduce heat and cover. Simmer for 5 minutes or til crisp tender.

4.Heat oven to 400F.

5.In small bowl mix 1 1/2 cups milk and 1/4 cup flour. Mix the milk mixture, sage, 1 T marg. and 1/2 tsp. salt into carrot mixture.

6.Bring back to a boil, constantly stirring. Boil for approx. 1 min. add chicken and corn.

7.Pour into greased casserole dish. In med. bowl, mix together the 1 c. flour, onions, baking powder, and 1/4 tsp. salt.

8.Once mixed well stir in the 1/2 c. milk and 1 T. melted or soft marg. until soft dough forms. Drop dough by spoonful evenly onto chicken mixture.

9.Bake at 400F for 20-25 minutes or till top is golden brown.

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