Grandma's Leftover Turkey Pot Pie

Grandma's Leftover Turkey Pot Pie

16 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 45 m
LALAADAMS
Recipe by  LALAADAMS

“Easy recipe for a warm winter meal. This recipe makes enough to fill a 10-inch cast iron pan just like my Grandma used to do.”

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Ingredients

Adjust Servings

Original recipe yields 1 10-inch deep dish pie

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Directions

  1. Whisk together the flour and 1/2 teaspoon of salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Drizzle the ice water, about 1 tablespoon at a time, over the mixture and gently work the water into the dough with your fingers. Add more water as needed until you can gather the dough together in a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. In a saucepan, mix together the turkey, onion, cream of potato soup, cream of chicken soup, water, and mixed vegetables. Bring the mixture to a boil; reduce heat and allow to simmer while you prepare the crust.
  4. Cut the dough in almost equal halves. Roll the larger piece into a circle on a floured work surface and fit into a 10-inch cast-iron skillet. Roll out the smaller piece into a circle to fit the top. Pour the hot turkey filling into the bottom crust. Place top crust over the filling, crimp the two crusts together with a fork, and cut several slits in the top with a sharp knife.
  5. Bake in the preheated oven until the crust is golden brown, about 45 minutes.

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Reviews (16)

Rate This Recipe
Britt
40

Britt

This recipe is delicious! Best pot pie I have ever tasted! To make things a little easier I used store bought refridgerated pie crust. Will be making this often for my family!

Tina Spencer
22

Tina Spencer

This was very easy to make. It was my first time making the dish. My famiy and I thought it was YUM- YUMMY!. It was even better the second day. (Not much was left from the night before.) I followed the recipe as listed. The only thing I would do differently is use frozen veggies. I usually don't use can veggies and would like to compare the taste. Also, I let the crust chilled for about 45 minutes.

Jscales
18

Jscales

I made this dish the day after Thanksgiving. Instead of making the pie crust, I used pre-made pie crust (two 9 inch Pillsbury ready made pie crust). I also added a half can of corn, frozen veggies (carrots, broccoli, cauliflower) and added some poultry season to the mix to add flavor. My family loved it! Made some Sweet Yellow Corn Bread Muffins (Pioneer brand) and they complimented the meal nicely.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 559 cal
  • 28%
  • Fat
  • 31.7 g
  • 49%
  • Carbs
  • 45 g
  • 15%
  • Protein
  • 22.5 g
  • 45%
  • Cholesterol
  • 44 mg
  • 15%
  • Sodium
  • 960 mg
  • 38%

Based on a 2,000 calorie diet

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