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–+ servings
Turkey Pot Pie by Tessie's Table.

Turkey Pot Pie

This Turkey Pot Pie is creamy and delicious. Perfect for using up leftovers and creating a hearty, satisfying meal in just 45 minutes.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6
Calories 318 kcal

Equipment

  • 9-inch pie dish
  • Large skillet
  • Mixing Bowl
  • Spoon or spatula

Ingredients
  

  • 2 cups leftover turkey cut into bite-sized pieces
  • 1 package of store-bought pie crust 2 crusts
  • 1 can cream of chicken soup 10.5 oz
  • 1 cup frozen mixed vegetables peas, carrots, corn, etc.
  • ½ cup chicken or turkey broth
  • ½ cup whole milk or heavy cream
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried thyme or sage
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoon all-purpose flour optional, for thickening
  • 1 egg beaten

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large skillet, combine the cream of chicken soup, chicken or turkey broth, and milk or heavy cream. Stir over medium heat until the mixture is well combined and heated through.
  • If you prefer a thicker sauce, mix the all-purpose flour with a small amount of water to create a slurry, then stir it into the sauce mixture. Cook for 2-3 minutes until thickened. It will continue to thicken as it bakes in the oven.
  • Stir in the leftover turkey, frozen mixed vegetables, garlic powder, onion powder, thyme, salt, and pepper. Cook for another 2-3 minutes, just until everything is heated and well combined. Remove from heat.
  • Unroll one of the pie crusts and place it into a 9-inch pie dish, pressing it gently into the bottom and sides. Pour the turkey mixture into the pie crust, spreading it out evenly.
  • Unroll the second pie crust and place it over the filling. Trim any excess crust, and crimp the edges together to seal. Cut a few small slits in the top crust to allow steam to escape.
  • Brush the top of the pie with a beaten egg for a golden finish.
  • Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
  • Check the Pie after 30 minutes. If the crust around the edges is browning too fast, cover the edges with foil and continue to bake.
  • Let the pot pie cool for 5-10 minutes before slicing and serving.

Nutrition

Calories: 318kcalCarbohydrates: 25gProtein: 19gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 85mgSodium: 820mgPotassium: 282mgFiber: 2gSugar: 1gVitamin A: 1728IUVitamin C: 3mgCalcium: 60mgIron: 2mg
Keyword Comfort Food, Creamy, Leftovers, Thanksgiving
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