“This simple pot pie is a great way to use turkey leftovers and eat your veggies at the same time! Cream of mushroom soup may be used instead of golden mushroom soup in the filling.” - by MANEY42
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 400 degrees F (200 degrees C). Place one pie crust in an ungreased pie dish.
- In a medium bowl, mix the mushroom soup and milk. Stir in the turkey meat and mixed vegetables. Pour the mixture into the pie crust in the dish. Top with the other pie crust, and seal the crust edges by crimping with a wet fork.
- Bake in the preheated oven 45 minutes, or until the crust is golden brown
Nutrition
Amount Per Serving (6 total)
- Calories
- 397 cal
- 20%
- Fat
- 22.9 g
- 35%
- Carbs
- 34.9 g
- 11%
Based on a 2,000 calorie diet
Share It
Reviews (94)
Rate This Recipe
"This is my standard pot pie recipe for chicken or turkey...the only difference is that I use a can of cream of potato soup instead of mushroom or cream of chicken. Also, make sure you use a can veget..." See moreable mix that includes potatoes. Use more or less milk to make a nice creamy mixture. My family requests this often, and with refrigerator pie crusts this is a real time saving version of the traditional comfort food."
Dog Lovin' Mama
"Very easy, very yummy recipe. Comfort food at its best. I used more than a cup of chopped turkey (probably closer to 2 cups). I also added some fresh parsley (chopped) and some shredded mozzerella ..." See morecheese, just because I had them on hand and wanted to use them up. I also put a little salt and pepper in the filling mixture. It took a little longer to cook due to having a larger amount of the filling. The results were delicious. I will definitely be making this pot pie often. I think next time I will try it with chopped chicken. Thanks for the great and easy recipe Candy."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
