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Fast and Easy Turkey Pot Pie

4

55 min

Fast and Easy Turkey Pot Pie

Fast and Easy Turkey Pot Pie Photo 1

Time

55 min

Serving

6 persons

Calories

541

Rating

4.00★ (46)

Cuisine

Author: Victoria Buriak
This easy turkey pot pie recipe is perfect for using up your holiday leftover turkey, and it's ready in under an hour! A savory filling made with turkey, frozen mixed vegetables, condensed cream of chicken soup, and Cheddar cheese is baked between a double crust for a savory, comfort food classic the whole family will love.

Ingredients

  • pastry for 9-inch double-crust pie: 1 pack (14.1 ounce pack)
  • leftover turkey: 2 cups (chopped)
  • frozen mixed vegetables: 1 pack (16 ounce pack, drained)
  • condensed cream of chicken soup: 1 can (10.5 ounce can)
  • cheddar cheese: 0.5 cup (shredded)
  • seasoned salt: 1 tsp
  • seasoned pepper blend: 1 tsp

Metric Conversion

Stages of cooking

Fast and Easy Turkey Pot Pie Photo 21
Fast and Easy Turkey Pot Pie Photo 32
Fast and Easy Turkey Pot Pie Photo 43
Fast and Easy Turkey Pot Pie Photo 54
  1. Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with one of the pastry crusts; set the other crust aside.
    Fast and Easy Turkey Pot Pie Photo 2
  2. Combine turkey, mixed vegetables, condensed soup, Cheddar cheese, seasoned salt, and seasoned pepper in a bowl; mix until well combined. Pour mixture into the bottom crust.
    Fast and Easy Turkey Pot Pie Photo 3
  3. Place the second pie crust over the filling; pinch and fold the edges of both crusts together to seal. Use a sharp knife to cut one or two slits in the top pie crust to allow the steam to vent as the pie cooks.
    Fast and Easy Turkey Pot Pie Photo 4
  4. Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.
    Fast and Easy Turkey Pot Pie Photo 5

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