Search thousands of recipes reviewed by home cooks like you.

Fast and Easy Turkey Pot Pie

Fast and Easy Turkey Pot Pie

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
KatieIng

KatieIng

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

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

Add to list

Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

cactusflower
45

cactusflower

10/15/2010

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 picky eaters of sons, now in middle age, loved it and so does grandson.

LolaB
31

LolaB

12/29/2010

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 because it shrinks.

James
25

James

11/9/2010

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 the next batch completely cupcake size. I used seasoned salt and some creole seasoning (for the pepper blend the recipe calls for) and the pie did have a little zing. I also through in about 1/4 cup of chopped onion just for s & g.

More reviews

Similar recipes

ADVERTISEMENT