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!
Ingredients
How to make this pot pie
First, you need two crusts for this pie. I usually make homemade pie crust. But if you have a favorite brand at the store, use that, #NoJudging. I've purchased many a pie crust in my day!
First, shape the first crust 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.
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When completely mixed, transfer the filling into the pie plate containing the unbaked pie crust.
Roll out the top crust and then place it over the filling to cover. Pinch and crimp the crust edges to close, and cut 4-5 slits 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.
Serving suggestions
I usually serve my pot pie with a vegetable or salad but since it already contains vegetables, this could be treated as a complete meal on its own!
If you love pot pie, try making Puff Pastry Turkey Pot Pie - another fantastic use for turkey leftovers!
And if you just want a single serving, I found a recipe for chicken pot pie in a mug that might be just what you need!
📖 Recipe
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Chicken or Turkey Pot Pie
Ingredients
- 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 teaspoon Herbes de Provence
- ½ teaspoon pepper
- 2 pie crusts
Instructions
- 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.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Vincit Omina
Pot pie + turkey = Mmmm!
Sula
Such a great use for leftovers!