The Sunday Recipe: Autumn Turkey Pot Pie

This recipe was born from being short on time and already having turkey salad in the fridge made up. It’s a combination of the popular turkey salad recipe that uses pecans, cranberries, celery, mayo and yogurt, the Pampered Chef Turkey Cranberry Wreath, and what I happened to have on hand. My daughter has told me several times that she wants me to make it again, so I consider that a big win.

If you don’t know how to make crust for a pie, talk to Betty.

I like to use Spectrum organic palm oil for the shortening. For regular pie crust, the trick is really to be in a hurry – leave the fat content chunks big, like green peas, no over mixing, just enough to bring the dough together, and keep everything cold. Chill the dough ten minutes before rolling out. Now, with the vegetable shortening, I found it worked best warm. Roll out on floured parchment paper then put the pie plate over it upside down and flip them BOTH over.

Autumn Turkey Pot Pie


  • ¼ cup mayo
  • ¼ cup sour cream
  • 1 tablespoon honey
  • ½ teaspoon marjoram
  • ¼ teaspoon freshly ground black pepper
  • 2 cups chopped cooked turkey
  • ½ cup chopped celery
  • ¼ cup chopped pecans
  • ½ dried cranberries
  • 4 ounces shredded baby swiss (or cheddar)
  • Crust for top and bottom on a pie.


  1. Preheat oven to 425.
  2. Prepare bottom pie crust in deep dish pie plate.
  3. Mix the mayonnaise, sour cream, honey, marjoram, and pepper together.
  4. Add the chopped turkey, celery, pecans, cranberries, and shredded cheese.
  5. Turn into the pie crust.
  6. Cover with second crust, flute edge, and add air vents.
  7. Bake at 425 for 35 minutes.
  8. Enjoy.