Turkey Pot Pie

Name: Turkey Pot Pie
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: American
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)

By Nancy Landa
@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.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

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)
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How to Make Turkey Pot Pie

Step-by-Step

Preheat oven to 425 degrees. Cook or steam frozen vegetables with minced onion until tender crisp (about 10 minutes)
Line pie plate with bottom pie crust.
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.
Pour into pie crust. Top with 3 - 5 slices jellied cranberry sauce. Cover with top crust and poke holes to vent. Crimp edges.
Bake in preheated oven for 20 minutes or until golden brown and bubbly. Cut into wedges and serve. Enjoy!