Easy Turkey Pot Pie (with cream of chicken soup)

This easy Turkey Pot Pie (with cream of chicken soup) is a quick and easy turkey leftover recipe. Using store-bought pie shells, cream of chicken soup, and frozen mixed vegetables, the result is a delicious and comforting meal with very little work! This cream of chicken soup pot pie is especially popular after Thanksgiving, Christmas, and Easter- or any time that you'd have leftover turkey! It really is the ultimate comfort food.

But you can make it any time of the year with turkey or even substitute leftover chicken! It can be made lactose-free, dairy-free, and WW friendly. This recipe was inspired by my Slow Cooker Chicken Stew and pairs well with salad or coleslaw or spinach salad and Cranberry Coffee Cake (with leftover cranberry sauce)

🥘Ingredient Notes

For this turkey pie recipe, you don't need heavy cream, as the cream of chicken soup creates a perfectly creamy sauce! For this recipe, you'll need:

• Double-crust deep dish pie shell (store-bought or homemade pie crust) *I use Tenderflake if I buy it.
• Green pepper. Green pepper adds a fresh, earthy flavor.
• Butter. Adds richness and tenderizes the vegetables it's cooked with.
• Cream of chicken soup. * I use Campbell's cream of chicken soup.
• Frozen mixed vegetables. I use frozen veggies because they are economical and healthy!
• Dried oregano, dried thyme and rosemary. These herbs blend well together for an earthy, deep, and complex flavor.

📖Variations & Substitutions

• Pie shells- you could use a store-bought pre-made pie crust or make your own pastry (with my No Fail Pie Crust)
• Turkey - you could use leftover turkey, ground turkey, you could substitute chicken, or use a store-bought rotisserie chicken
• Butter - you could use regular salted butter and skip the salt in the recipe or light butter (WW) or margarine
• Milk - you could use 1%, 2 %, or whole milk
• Herbs - you can use fresh herbs in this recipe instead of dried herbs, but you'll need to double the amount.
• Cream of chicken soup - if you don't have cream of chicken soup, you can substitute cream of mushroom soup and add 1 teaspoon chicken bouillon to the recipe or make your own cream of chicken soup (#17)
• Dairy-free- dairy-free milk, vegan margarine and make your own cream of chicken soup with dairy-free milk and vegan margarine (#17)
• Spicy - add crushed red chili flakes to the mix
• WW friendly - use a low-fat cream of chicken soup, turkey breast, light butter/margarine, skim milk, and a light pie crust

🔪How to make Easy Turkey Pot Pie

Heat oven to 400 degrees F (204 degrees C)

Add diced onions, green pepper, and butter to a small bowl.

Cook in the microwave for about 2 ½ to 3 minutes, until tender.

In a large bowl, add the remaining ingredients to the green pepper mixture.

Mix until combined.

Prick the bottom crust with a fork several times. * I do this about 6 times

Pour the turkey mixture into the bottom pie shell.

Wet the rims of both the top and the bottom of the pie shells by brushing them with water.

Place top crust over the bottom crust and smooth (you can pull it over the rim of the bottom pie shell and trim it, if it doesn't fit perfectly.)

Seal edges by crimping along the rim with a fork.

If I'm using a store-bought pie crust, at this point, I like to move it to a sturdier, larger pie plate (as the foil pie plates are quite flimsy) *See hint (below)

Cut 8 slits (in a v shape) on the top crust, to allow steam to escape while baking

Bake for 30 -35 minutes or until the pie crust is lightly browned and the internal temperature reads 165 degrees F (74 degrees C)

Hint: If you are using store-bought pie shells, before baking, place the turkey pie into a larger pie plate (a 9-inch glass pie pan, ceramic or metal will do ), as will be easier to remove from the oven. Alternatively, you could place it on a baking sheet for stability and easy removal from the oven.

🥗 What to serve with Turkey Pot Pie

I like to serve this Leftover Turkey Pot Pie with the following recipes with my Skinny Coleslaw or vegetables sides such as Quick Cucumber Kimchi (shown), or Healthy Glazed Carrots.

I recommend pairing this turkey pot pie with a lighter dessert such as this Old Fashioned Fruit Salad or Fruit Pizza recipe (with glaze) to end the meal on a refreshing note.

🌡️Storage

Store this leftover thanksgiving turkey pie in the fridge for up to 3 days. If you are only storing it overnight, you can cover it in plastic wrap.

You can also freeze it in an airtight container for up to 3 months.

Freeze Unbaked: Assemble the pie and freeze it unbaked. When ready to eat, bake it straight from the freezer at 375°F (190°C) for 50-60 minutes.

Reheating Tip: Reheat leftover slices in the oven at 350°F (175°C) for 15-20 minutes to maintain the crust's crispiness, rather than using a microwave.

👪 Serving Size

This recipe makes 6 servings. However, you can half, double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You just need additional pie plates and/or pie shells.

🔢WW Points

This recipe can be made WW friendly by using a low-fat cream of chicken soup, turkey breast or chicken breasts only (not dark meat), light butter/margarine, skim milk, and a light pie crust.

❔ Recipe FAQ's

📋More Leftover Thanksgiving Recipes

📋 Easy Turkey Pot Pie recipe (with cream of chicken soup)

This Easy Turkey Pot Pie recipe (with cream of chicken soup) is a quick and easy turkey leftover recipe. Using a store-bought pie shell, cream of chicken soup, and frozen mixed vegetables, the result is a delicious and comforting meal with very little work!

5 from 8 votes

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Course: dinner

Cuisine: American, Canadian, North American

Servings: 6 servings

Calories: 274kcal

Author: Terri Gilson

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

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Ingredients

• ▢ 1 double crust pie shell (deep dish) store-bought or homemade
• ▢ 1 small onion, finely chopped
• ▢ ½ chopped green pepper
• ▢ 2 tablespoon butter or margarine
• ▢ 10 oz -can of cream of chicken soup
• ▢ ¼ cup milk
• ▢ 2 cups chopped cooked turkey
• ▢ 1 cup cooked mixed vegetables, frozen
• ▢ ⅛ teaspoon salt
• ▢ ⅛ teaspoon black pepper
• ▢ 1 teaspoon dried oregano
• ▢ ¼ tsp dried thyme
• ▢ ¼ teaspoon rosemary

US Customary - Metric

Instructions

• *NOTE: The photos in this recipe card will NOT print unless you set them to print by selecting "recipe image"
• Preheat oven to 400 degrees F (204 degrees C) . Place onions, green pepper and butter in a bowl.
• Cook green pepper mixture in microwave for about 2 ½ to 3 minutes, until tender.
• Add remaining ingredients to green pepepr mixture
• Mix well.
• Prick the bottom of pie shell several times (with a fork.) Pour mixture into bottom pie shell.
• Wet the rims of both the top and the bottom of the pie shells by brushing them with water.
• Place second pie crust over the bottom crust and smooth (you can pull it over the rim of the bottom pie shell and trim it, if it doesn't fit perfectly.
• Seal edges by crimping along the rim with a fork.
• If I'm using store-bought pie crust, at this point, I like to move it to a sturdier, larger pie plate (as the foil pie plates are quite flimsy) *See hint in post
• Cut 8 slits (in a v shape) on the top crust, to allow steam to escape while baking
• Bake for 30 -35 minutes or until pie crust is lightly browned and the internal temperature reads 165 degress F or 74 degrees C.

Notes

Variations & Substitutions

• • Pie shells- you could use a store-bought pre-made pie crust or make your own pastry (with my No Fail Pie Crust)

• • Turkey - you could use leftover turkey, ground turkey you could substitute chicken or use a store-bought rotisserie chicken

• • Butter - you could use regular salted butter and skip the salt in the recipe or light butter (WW) or margarine

• • Milk - you could use 1%, 2 %, or whole milk

• • Herbs - you can use fresh herbs in this recipe instead of dried herbs, but you'll need to double the amount.

• • Cream of chicken soup - if you don't have cream of chicken soup, you can substitute cream of mushroom soup and add 1 teaspoon chicken bouillon to the recipe or make your own cream of chicken soup (#17)

• • Dairy-free- dairy-free milk, vegan margarine and make your own cream of chicken soup with dairy-free milk and vegan margarine (#17)

• • Spicy - add crushed red chili flakes to the mix

• • WW friendly - use a low-fat cream of chicken soup, turkey breast, light butter/margarine, skim milk, and a light pie crust

🌡️Storage

Store this leftover thanksgiving turkey pie in the fridge for up to 3 days. If you are only storing it overnight, you can cover it in plastic wrap.

You can also freeze it in an airtight container for up to 3 months.

Expert Tips

• Internal temperature is the best way to check for doneness. I recommend using an instant read thermometer. (affiliate link) for both your turkey and leftover turkey pie. It reads both Fahrenheit and Celcius. I use it for everything, including:

• Use Cold Pie Crusts. Keep your pie crusts cold until assembly to ensure a flaky texture. Warm crusts can become tough when baked.
• Store-bought pie shells. If you are using store-bought pie shells, before baking, place the turkey pie into a larger pie plate (a 9-inch glass pie pan, ceramic or metal will do ), as will be easier to remove from the oven. Alternatively, you could place it on a baking sheet for stability and easy removal from the oven.
• Vent the pie. Create 8 slits (in a v shape) on the top crust, to allow steam to escape while baking.
• Golden Finish. Brush the top crust with an egg wash (1 beaten egg with a splash of water) for a shiny, golden finish.

 

Note: Recipe adapted from "Turkey Pie", pg. 161,  Five Roses Cookbook

Nutrition

Serving: 1slice | Calories: 274kcal (14%) | Carbohydrates: 24g (8%) | Protein: 15g (30%) | Fat: 13g (20%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 34mg (11%) | Sodium: 466mg (20%) | Potassium: 461mg (13%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 1902IU (38%) | Vitamin C: 5mg (6%) | Calcium: 43mg (4%) | Iron: 2mg (11%)

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