📋 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!
Servings 6 servings
Calories 274kcal
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.
Notes
Variations & Substitutions
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- Pie shells- you could use a store-bought pre-made pie crust or make your own pastry (with my No Fail Pie Crust)
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- Turkey - you could use leftover turkey, ground turkey you could substitute chicken or use a store-bought rotisserie chicken
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- Butter - you could use regular salted butter and skip the salt in the recipe or light butter (WW) or margarine
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- Milk - you could use 1%, 2 %, or whole milk
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- Herbs - you can use fresh herbs in this recipe instead of dried herbs, but you'll need to double the amount.
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- 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)
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- Dairy-free- dairy-free milk, vegan margarine and make your own cream of chicken soup with dairy-free milk and vegan margarine (#17)
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- Spicy - add crushed red chili flakes to the mix
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- WW friendly - use a low-fat cream of chicken soup, turkey breast, light butter/margarine, skim milk, and a light pie crust
- 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.
Nutrition
Serving: 1slice | Calories: 274kcal | Carbohydrates: 24g | Protein: 15g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 34mg | Sodium: 466mg | Potassium: 461mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1902IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg
