This easy turkey pot pie tastes like you spent hours in the kitchen, but all the ingredients come together in just 15 minutes. Plus, this recipe is a fantastic way to use leftover turkey.
Easy Turkey Pot Pie Ingredients
These are the ingredients you'll need to make this easy turkey pot pie:
· Pastry crust: Use a store-bought double pastry crust or make your own at home.
· Turkey: This easy pot pie is a great use for leftover turkey.
· Mixed vegetables: Add a pop of flavor and color with a package of frozen mixed veggies.
· Canned soup: A can of condensed cream of chicken soup is a super convenient ingredient that delivers maximum richness.
· Cheese: This recipe calls for shredded Cheddar, but you could try shredded Pepper Jack for a hint of heat.
· Seasonings: This easy turkey pot pie is seasoned with salt and a seasoned pepper blend, but you can use whatever spices you like.
How to Make Easy Turkey Pot Pie
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this turkey pot pie:
1. Make the filling: Combine all the ingredients (minus the pie crust) in a bowl. Mix until well-combined. Pour the mixture into a pie pan lined with one of the crusts.
2. Assemble the pot pie: Pour the mixture into a pie pan lined with one of the crusts. Place the second crust over the filling and seal the edges. Cut two slits for ventilation.
3. Bake the pot pie: Bake in the preheated oven until the crust is golden brown and the filling is bubbling.
How to Store Turkey Pot Pie
Store your leftover turkey pot pie in an airtight container in the fridge for three to four days. Reheat in the oven or in the microwave until heated through.
Can You Freeze Turkey Pot Pie?
Absolutely! We recommend freezing turkey pot pie before baking. Simply assemble the pie, place it in a freezer bag, and wrap with foil. Store it in the freezer for up to four months. Bake it from frozen (just make sure to increase the cooking time).
If you're worried about sogginess, you can also freeze the filling by itself for about four months. Just let it thaw in the fridge, add it to the pie, and bake according to the recipe.
Allrecipes Community Tips and Praise
"I have been making this for more years than you can imagine," according to cactusflower. "The only difference is I saute a small onion to add to the mix and I use cream of mushroom soup. Easy, quick and delicious."
"Absolutely amazing and super easy," raves SBond. "I added chicken broth because we like ours a little more soupy."
"I made this with rotisserie chicken because I didn't have cooked turkey," says hdthoman. "It was super easy and delicious!"
Editorial contributions by Corey Williams
Ingredients
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1 (14.1 ounce) package pastry for 9-inch double-crust pie
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2 cups chopped leftover turkey
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1 (16 ounce) package frozen mixed vegetables, thawed and drained
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1 (10.5 ounce) can condensed cream of chicken soup
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½ cup shredded Cheddar cheese
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1 teaspoon seasoned salt
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1 teaspoon seasoned pepper blend
Directions
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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.
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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.
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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.
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Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.
Nutrition Facts (per serving)
| 541 | Calories |
| 30g | Fat |
| 44g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 541 | |
| % Daily Value * | |
| Total Fat 30g | 39% |
| Saturated Fat 9g | 45% |
| Cholesterol 49mg | 16% |
| Sodium 950mg | 41% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 5g | 19% |
| Total Sugars 0g | |
| Protein 24g | 48% |
| Vitamin C 8mg | 9% |
| Calcium 115mg | 9% |
| Iron 4mg | 22% |
| Potassium 378mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
