“This pie is super fast and easy to make with leftover turkey.” - by KatieIng
Ingredients
Adjust Servings
Original recipe yields 1 8-inch pot pie
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with 1 pastry crust; set the other crust aside.
- 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.
- Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.
Nutrition
Amount Per Serving (6 total)
- Calories
- 541 cal
- 27%
- Fat
- 30.3 g
- 47%
- Carbs
- 44.4 g
- 14%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"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 e..." See moreaters of sons, now in middle age, loved it and so does grandson."
LolaB
"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 ..." See moreit shrinks."
James
"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 nex..." See moret 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."
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