📋 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
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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
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 274Calories 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.