Easy Turkey Pot Pie

Jeanne Benavidez


This is great way to use up left-over turkey from holiday cooking. This picture is from the internet to show you the finished product.

★★★★★ 1 vote
6 - 8
25 Min
1 Hr


1 box
pillsbury pie crusts, softened as directed on box
1/3 c
1/2 c
chopped onion
1/2 tsp
1/2 tsp
ground black pepper
1 can(s)
cream of chicken soup, undiluted
1 can(s)
cream of celery soup, undiluted
1 c
potatoes, diced
2 1/2 c
cooked turkey or chicken, cubed
1 pkg
(16 oz) frozen mixed vegetables, thawed

How to Make Easy Turkey Pot Pie


  • 1Heat oven to 425F.
  • 2Place one pie crust in a 9-inch glass pie pan.
  • 3In a 3-qt sauce pan, melt the butter over medium heat.
  • 4Add the onion and cook 2 minutes, stirring frequently until tender.
  • 5Gradually stir in both cans of soup and heat until bubbling. Add salt and pepper and stir until well blended. Remove from heat.
  • 6Place diced potatoes in microwaveable bowl and add just enough water to cover. Place a paper towel over the bowl and microwave for @ 6 minutes. Remove from microwave, drain and add to soup mixture.
  • 7Add turkey, or chicken and mixed vegetables. Stir to combine well.
  • 8Heat again until warm; ladel into crust-lined pie plate and top with second pie crust.
  • 9Seal and crimp the crust edge. Cut several 2-inch slits in top of crust to release steam.
  • 10Bake for 1 hour or until crust is golden brown. During the last 15 to 20 minutes of baking, cover the edge of crust with foil to keep it from browning too much.
  • 11Let stand for @ 10 minutes before serving.

Printable Recipe Card

About Easy Turkey Pot Pie

Main Ingredient: Turkey
Regional Style: Southern