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turkey pot pie

(1)
Nancy_Landa avatar
Recipe by
Nancy Landa
@Nancy_Landa
Anderson, SC

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

(1)
yield 6 serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For turkey pot pie

  • 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
    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)

How To Make turkey pot pie

  • 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!
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