This turkey pot pie with a mashed potato topping is a great and tasty way to use up extra turkey or chicken.
Ingredients
- pastry for a single pie crust: 1 piece
- cooked turkey: 4 cups (cubed)
- condensed cream of chicken soup: 1 can (10.75 ounce can)
- water: 2 cups (divided)
- turkey gravy mix: 2 packages (1.2 ounce packages)
- frozen mixed vegetables: 1 pack (16 ounce pack)
- potatoes: 4 cups (mashed)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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Press pie crust into the bottom of a 9x13-inch baking dish, then layer turkey meat over crust; spoon cream of chicken soup over turkey.
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Bring 1 cup of water to a boil in a saucepan over medium heat and stir in mixed vegetables; cook until vegetables are tender, about 5 minutes. Whisk dry gravy mix with remaining 1 cup of water, then stir gravy mixture into mixed vegetables. Bring to a boil, then simmer until thickened, about 1 minute. Pour vegetables and gravy over cream of chicken soup layer in the pan. Spread mashed potatoes over the top of pie.
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Bake in the preheated oven until filling is bubbling, about 45 minutes.
