Fast and Easy Turkey Pot Pie

Fast and Easy Turkey Pot Pie

18 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
KatieIng
Recipe by  KatieIng

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

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Ingredients

Adjust Servings

Original recipe yields 1 8-inch pot pie

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.

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Reviews (18)

Rate This Recipe
cactusflower
44

cactusflower

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
30

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 it shrinks.

James
24

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 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.

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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