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


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.

About this Recipe

Main Ingredient: Turkey
Regional Style: Southern