Turkey Pot Pie

We’ve all been there, struggling to finish the leftover turkey from a big holiday meal. I made this Turkey Pot Pie from our leftover Thanksgiving turkey meat. It is easy, semi-homemade, and delicious! The whole family loves this recipe. It makes a great Chicken Pot Pie also, just use whichever protein you have on hand.

The ingredients are common pastry/fridge/freezer staples. Aldi pie crust works great for this recipe, but from scratch pie crust is great if you have time. Thaw pie crust on counter to soften for 20 minutes prior to using. Preheat your oven to 425 degrees, spray a pie plate with cooking spray, and start 1/2-1tbsp EVOO on medium heat in your pot/pan.

Saute 1 diced, medium yellow onion with 2 diced, small Yukon gold potatoes. Cook until onion starts to turn translucent, and add 1/2 bag mixed frozen vegetables. I prefer peas, carrots, corn, and green beans.

Saute for 3-5 minutes until vegetables start to soften. Then add 2 cans of Campbell’s Cream of Chicken soup. Season with Salt and Pepper, Thyme, and 1/2 tsp Garlic Powder.

Saute for 3-5 more minutes until sauce begins to heat through. Press one sheet of prepared pie crust into bottom of greased pie plate.

Spread mixture in a flat pattern into bottom crust. Add upper crust layer, and pinch layers together, crimping with a fork.

Once crust has been crimped together, brush top of pot pie gently with beaten egg, using a pastry brush.

Cover edges of crust with aluminum foil (shiny side out)

Bake at 425 degrees for 20 minutes. Remove foil, and reduce heat to 375 degrees. Finish baking for 15-20 more minutes.

Remove from oven, and wait for 10-15 minutes before slicing.

This dish is sure to satisfy even the pickiest eaters! It is full of vegetables, roast turkey, potatoes, and covered in a crispy crust. We enjoyed this for our last weekend dinner after the Thanksgiving holiday.

Turkey Pot Pie

Becky’s Recipe Box

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Servings 8

Ingredients

  

• 1 Box Pre-prepared Pie Crust (2 rolls)
• 2 Cans Campbells' Cream of Chicken Soup
• 1/2 Medium Yellow Onion Diced
• 8oz Bag Mixed Frozen Vegetables
• 2 Cups Shredded Turkey (or Chicken)
• 1 tbsp Extra Virgin Olive Oil
• 2 Small Yukon Gold Potato Diced (med/fine)
• 1 tsp Thyme
• 1/2 tsp Garlic Powder Granulated
• Salt & Pepper To Taste
• 1 Egg (beaten)

Instructions

 

• The ingredients are common pastry/fridge/freezer staples. Aldi pie crust works great for this recipe, but from scratch pie crust is great if you have time.

  Thaw pie crust on counter to soften for 20 minutes prior to using. Preheat your oven to 425 degrees, spray a pie plate with cooking spray, and start 1/2-1tsbsp EVOO on medium heat in your pot/pan.
• Saute 1 diced, yellow medium onion with 2 diced, small Yukon gold potatoes. Cook until onion starts to turn translucent, and add 1/2 bag mixed frozen vegetables. I prefer peas, carrots, corn, and green beans.
• Saute for 3-5 minutes until vegetables start to soften. Then add 2 cans of Campbell’s Cream of Chicken soup. Season with Salt and Pepper, Thyme, and 1/2 tsp Garlic Powder.
• Saute for 3-5 more minutes until sauce begins to heat through. Pour pot pie sauce mixture into greased pie plate, with crust spread into bottom.
• Spread mixture in a flat pattern into bottom crust. Add upper crust layer, and pinch layers together, crimping with a fork.
• Once crust has been crimped together, brush top of pot pie gently with beaten egg, using a pastry brush.
• Cover edges of crust with aluminum foil (shiny side out)
• Bake at 425 degrees for 20 minutes. Remove foil, and reduce heat to 375 degrees. Finish baking for 15-20 more minutes.
• Remove from oven, and wait for 10-15 minutes before slicing.
• This dish is sure to satisfy even the pickiest eaters! It is full of vegetables, roast turkey, potatoes, and covered in a crispy crust. We enjoyed this for our last weekend dinner after the Thanksgiving holiday.