There’s one thing almost guaranteed after Thanksgiving: leftovers. Turkey sandwiches are very popular in my house. B-u-u-t, that gets old. So, I turn to turkey pot pie.
I got this recipe years ago from a co-worker, and I think it was originally adapted from campbells.com, due to its use of canned soup.
Pot pie has a somewhat checkered history; evoking those days of beer can pyramids and dry, tasteless frozen TV dinners. But this recipe redeems the humble pot pie, especially when home cooked. It’s a great way to use a bunch of leftover turkey – any poultry will work – so, this doesn’t have to be about the holidays. I’ve made this often with chicken. And back when I was married to a hunter I made this out of pheasant and duck. So, tell the family proudly, “This meal is fowl!”
They’ll love it!
First, you need two crusts for this pie. I made mine using the recipe found here. If you have a favorite brand at the store, use that, #nojudging. The first crust should be shaped into the pie plate before mixing the filling.
The filling is very straightforward. Since the meat is already cooked, simply mix it with: two cans of Cream of Potato soup, some onion, mixed vegetables, a splash of milk and seasonings. Note: This will be a thick mixture.
When complete pour/dump it into the bottom unbaked pie crust.
The top crust is rolled out (if needed) and then placed over the filling to cover. The crust edges are pinched and crimped to close, and 4-5 slits are cut into the top crust to allow steam to vent.
Cook the pie for 45-50 minutes, then let set at least 15 minutes before cutting to serve.
I usually serve it with a vegetable or salad but since it already contains vegetables, this could be treated as a complete meal on its own! (And, technically, it’s not completely fowl . . . ).
Chicken or Turkey Pot Pie
- 3 cups chopped cooked turkey or chicken
- 2 cans cream of potato soup condensed
- 2 cups mixed vegetables peas and carrots (thawed if using frozen)
- ½ – 1 small onion chopped
- ¼ cup milk
- 1 tsp Herbes de Provence
- ½ tsp pepper
- 2 pie crusts
- Preheat oven to 350F.
- Place one pie crust in the bottom of a 10 inch (or 9 inch deep dish) pie plate.
- Mix all other ingredients (except the second pie crust) until combined.
- Transfer into the pie plate and cover with the remaining crust. Pinch edges closed. Cut 4 slits into the top of the crust to allow steam to vent.
- Cook at 350F for 45-50 minutes. Let set for at least 15 minutes before serving.