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📋 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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 274kcal
Author Terri Gilson

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
  • â…› teaspoon salt
  • â…› 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.
    onion, butter and green pepper in a small glass bowl
  • Cook green pepper mixture in microwave for about 2 ½ to 3 minutes, until tender.
    green onion , pepper and butter in a bowl
  • Add remaining ingredients to green pepepr mixture
    all turkey pot pie ingredients in a large glass bowl with a wooden spoon
  • Mix well.
    all ingredients mixed in large glass bowl.
  • 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.
    rims of pie shells being brushed 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.
    top pie shell placed on bottom pie shell
  • Seal edges by crimping along the rim with a fork.
    edge of pie being crimped 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
    pie in larger, sturdy pie pan
  • Cut 8 slits (in a v shape) on the top crust, to allow steam to escape while baking
    8 slits being made in pie shell (with a small paring knife)
  • 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

Note: Recipe adapted from "Turkey Pie", pg. 161,  Five Roses Cookbook
Nutrition Facts
📋 Easy Turkey Pot Pie recipe (with cream of chicken soup)
Amount Per Serving (1 slice)
Calories 274 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Trans Fat 0.003g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 34mg11%
Sodium 466mg20%
Potassium 461mg13%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 2g2%
Protein 15g30%
Vitamin A 1902IU38%
Vitamin C 5mg6%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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