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)
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Reinventing leftovers into an entirely new meal is a great way to get the most out of your leftovers! I actually buy a turkey that is way larger than the 4 of us need (20 lbs) just so we can have Thanksgiving dinner more than once AND make it into at least one more meal.
🥘Ingredients
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:
- 1 double-crust deep dish pie shell (store-bought or homemade pie crust) *I use Tenderflake
- 1 small onion, finely chopped
- ½ chopped green pepper
- 2 tbsp butter
- 10 oz -can of cream of chicken soup * I use Campbell's cream of chicken soup
- ¼ cup milk * I use 1%
- 2 cups chopped cooked turkey *I use leftover turkey
- 1 cup cooked mixed vegetables, frozen
- ¼ teaspoon salt and black pepper
- 1 tsp dried oregano
- ¼ tsp dried thyme
- ¼ tsp rosemary
- Garnish: fresh thyme and/or oregano (optional)
🔪Instructions
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.
💭Top Tip
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. You'll want to grab it now so you're ready for the holidays! It reads both Fahrenheit and Celcius. I use it for everything, including:
- breads, freeform loaves, and soft rolls
- meats (pork, chicken, salmon, beef etc)
- grilled food
- roasted food
- air fryer food
- baked desserts
📖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
🥗 Side Dishes
- Skinny Coleslaw Recipe
- garden salad
- Mandarin Orange Salad Recipe
- Green beans and Mushrooms
- Healthy Roasted Carrots with Brown Sugar
- Quick Cucumber Kimchi
- Healthy Artichoke and Red Pepper Coleslaw (shown)
🍽Equipment
You will need a sharp knife, a paring knife, a cutting board, a pie pan (see top tip), a pie server, and oven mitts. An instant read thermometer also comes in handy. (affiliate links)
🌡️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.
👪 Serving Size
This recipe makes 6 servings. However, you can half, double or triple the recipe by clicking on the blue 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. Plug the ingredients into your recipe builder to see how much it is on your plan!
❔ Frequently Asked Questions
You can use flour or cornstarch to thicken turkey pot pie filling. But you don't have to worry about that with this recipe - it's the perfect consistency because the cream of chicken soup thickens it.
How do you keep the bottom crust of chicken pot pie from getting soggy?
Prick the bottom of the pie shell with a fork (several times) to prevent sogginess.
This homemade turkey pot pie really is the best way to get the most out of your turkey leftovers by turning them into a completely different meal. And it's a great recipe that the whole family will love!
And if you only have a little turkey or want to make a single serving, give my Personal Chicken Pot Pie in a Mug recipe a try (you can use chicken or turkey)!
📋 Easy Turkey Pot Pie recipe (with cream of chicken soup)
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
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.
Terri Gilson
My family loved it - said it was "super comforting meal" and my daughter loved that it could be made dairy-free for her!
Colleen
I love how easy this recipe is. Just what I need after cooking a big turkey feast. It's delicious and comforting without all the work.
Terri Gilson
Thanks, Colleem!
Bernice
wow, you know...I've never even thought about using store bought pie shells for a double pie this way before. It's so crazy it works! I had to grab the last of the turkey out of the freezer but I had all of the other ingredients all ready to go. We couldn't resist having a second slice.
Terri Gilson
Yes, this is so much easier, Bernice! Enjoy....
Vanessa
What a delicious and easy way to repurpose turkey leftovers into something different! Thanks for the idea!
Terri Gilson
No problem - enjoy!
Marie-Pierre
Who doesn't like a good chicken pot pie!?? Such a fav of mine! I'm definatly going to try it with this cream chicken soup trick of yours to make it extra tasty. Thanks for sharing!
Terri Gilson
I know, right? Chicken or turkey pot pie is classic comfort food! Hope you enjoy it 🙂
Kristen
ANY kind of pot pie is a hit in our house and this was no different. It was so creamy and super flavourful. Definitely keeping this recipe in my back pocket for Xmas dinner leftovers.
nancy
super cozy and total fall vibes! i love this healthy turkey pot pie! it was super delicious and was an instant hit at home!