Fast and Easy Turkey Pot Pie

Fast and Easy Turkey Pot Pie

22
KatieIng 0

"This pie is super fast and easy to make with leftover turkey."

Ingredients

55 m {{adjustedServings}} servings 541 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 950 mg
  • 38%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with 1 pastry crust; set the other crust aside.
  2. In a bowl, mix together the turkey, cream of chicken soup, seasoned salt and pepper, Cheddar cheese, and mixed vegetables. Pour the mixture into the prepared pie dish. Top the pie with the remaining pie crust, then pinch and fold the edges of the crusts together to seal. Cut a slit into the top of the pie crust with a sharp knife to vent the steam.
  3. Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

22
  1. 26 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I have been making this for more years than you can imagine. The only diffference is I saute a small onion to add to the mix and have used cream of mushroom soup. Easy, quick and delicious. My p...

Very easy and oh so tasty. The only change I made was using 1 can Veg-All vegetable mix, baked the bottom crust first for 10 minutes because I hate soggy crust. Do not trim the bottom crust be...

This was one of the easiest things to make, certainly. I made one larger pie pan and one about 8' and I cut the extra crust and lined parts of a cupcake pan for mini pot pies. I think I'll try t...