📋 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!
Course dinner
Cuisine American, Canadian, North American
Keyword cream of chicken soup, leftover turkey, pot pie, turkey
*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
🌡️StorageStore 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