turkey pot pie

Name: Turkey Pot Pie
Prep time: 15 min
Cook time: 20 min
Yield: 6
Cuisine: American
Ingredients: 2 - prepared pie crusts; 3 cup(s) 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 cup(s) leftover gravy (optional); 1/2 cup(s) milk or water (if not using gravy); - salt and pepper to taste; 3 - 5 slice(s) jellied cranberry sauce (optional)

(1 RATING)

42 Pinches 2 Photos

Nancy Landa

Anderson, SC

Updated on Nov 2, 2012

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

Rate

prep time 15 Min

cook time 20 Min

method Bake

yield 6 serving(s)

Ingredients

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

How To Make turkey pot pie

Step 1

Preheat oven to 425 degrees. Cook or steam frozen vegetables with minced onion until tender crisp (about 10 minutes)

Step 2

Line pie plate with bottom pie crust.
Step 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.
Step 4

Pour into pie crust. Top with 3 - 5 slices jellied cranberry sauce. Cover with top crust and poke holes to vent. Crimp edges.
Step 5

Bake in preheated oven for 20 minutes or until golden brown and bubbly. Cut into wedges and serve. Enjoy!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes