mashed-potato-topped-turkey-pot-pie

Mashed Potato-Topped Turkey Pot Pie

3 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
PABBYDOG
Recipe by  PABBYDOG

“All the comfort of a pot pie topped with mashed potatoes. It's a great way to use up extra turkey or chicken.”

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Ingredients

Adjust Servings

Original recipe yields 1 9x13-inch pan

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Press the pie crust into the bottom of a 9x13-inch baking dish, then layer the turkey meat over the crust; spoon the cream of chicken soup over the turkey.
  3. Bring 1 cup of water to a boil in a saucepan over medium heat, and stir in the mixed vegetables; cook until the vegetables are tender, about 5 minutes. Whisk the dry gravy mix with the remaining 1 cup of water, then stir the gravy mixture into the mixed vegetables. Bring to a boil, then simmer until thickened, about 1 minute. Pour the vegetables and gravy over the cream of chicken soup layer in the pan. Spread the mashed potatoes over the top of the pie.
  4. Bake in the preheated oven until the filling is bubbling, about 45 minutes.

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Reviews (3)

Rate This Recipe
Mans790
12

Mans790

I left out the pastry shell to reduce the calories and fat and the result was delicious!!! this was a great use of thanksgiving leftovers. Will use this recipe after every turkey dinner.

Paige Harris
3

Paige Harris

Very good! Even got my picky eaters to try it!

Agnieszka
0

Agnieszka

Great flavor and super easy. Since I had a lot more turkey leftover, I made 2 versions: one with pie crust and one without. Both were great. In lieu of gravy mix, you can also use corn starch and bullion cube (works just as well) or chicken broth instead of water. This resurrected our dry leftover turkey into a fabulous quick meal (actually, several meals).

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 562 cal
  • 28%
  • Fat
  • 19.2 g
  • 30%
  • Carbs
  • 60.2 g
  • 19%
  • Protein
  • 36.6 g
  • 73%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 1399 mg
  • 56%

Based on a 2,000 calorie diet

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