Turkey Pot Pie

Nancy Landa

By
@Nancy_Landa

My Turkey Pot Pie has become a family favorite. I always make it after Thanksgiving, using the leftover turkey, gravy and even cranberry sauce.


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Comments:

Serves:

6

Prep:

15 Min

Cook:

20 Min

Method:

Bake

Ingredients

2
prepared pie crusts
3 c
leftover turkey (or chicken) cut up into bite size pieces
1
bag frozen california mix vegetables
1
small onion, minced
1 can(s)
cream of mushroom soup
1/2 c
leftover gravy (optional)
1/2 c
milk or water (if not using gravy)
salt and pepper to taste
3 - 5 slice
jellied cranberry sauce (optional)

Directions Step-By-Step

1
Preheat oven to 425 degrees. Cook or steam frozen vegetables with minced onion until tender crisp (about 10 minutes)
2
Line pie plate with bottom pie crust.
3
Pour soup and gravy (or 1/2 cup milk or water) into medium saucepan. Add turkey and salt and pepper to taste. Stir and cook on medium heat until bubbly. Add drained vegetables and stir to combine.
4
Pour into pie crust. Top with 3 - 5 slices jellied cranberry sauce. Cover with top crust and poke holes to vent. Crimp edges.
5
Bake in preheated oven for 20 minutes or until golden brown and bubbly. Cut into wedges and serve. Enjoy!

About this Recipe

Main Ingredient: Turkey
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #pot