Chicken or Turkey Pot Pie
A great use of thanksgiving leftovers or rotisserie chicken!
Prep Time10 minutes mins
Cook Time50 minutes mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 334kcal
Author: Sula
- 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
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.
Calories: 334kcal | Carbohydrates: 36g | Protein: 14g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 702mg | Potassium: 344mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2396IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 2mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.