READY IN 40 mins

Easy Leftover Thanksgiving Turkey Pot Pie

Read Reviews (9)

"An easy recipe that doesn't require much time." — hotmamathatcooks

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease an 9x11-inch baking dish.
In a large bowl, gently mix together the cooked turkey, cream of chicken soup, corn, carrots, potatoes, and chicken stock until thoroughly combined. Season to taste with salt and black pepper. Transfer the mixture to the prepared baking dish. In a second bowl, mix the baking mix and milk to form a dough; roll the dough out to a 9x12-inch rectangle on a floured work surface. Place the dough on top of the baking dish.
Bake in the preheated oven until the filling is bubbling and the biscuit dough topping is browned, about 25 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 30, 2010

This was good and easy to make. I changed it up a bit because of what I had on hand. I didn't have carrots so I used peas. I didn't have potatoes so I used cream of potato soup. I also had 1/2 cup of broth so used it all. I also used biscuits instead of making my own. I had a pound of chipped deli turkey so used that (didn't measure how much- used the whole pound). I added about 1/2 tsp of pepper and 1/4 tsp of salt. We all enjoyed this but next time I would maybe add another can of soup or more broth as I would have liked more "gravy".

—BMCNICHOL

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Most Helpful Critical Review

Nov 30, 2010

Needs more broth to make more sauce.

—Sara

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10 Ratings

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Dec 04, 2011

The best part of this recipe is hpw easy and delicious the Bisquick topper is! I poured the liquid pancake mix over all of the ingredients in the pie dish and popped it in the oven.

—patty

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Nov 27, 2011

This recipe was great. I added 2 cans cream of chicken & 1/2 c. broth to add more sauce & I also made my own crust. Everyone thought it was great. Going to try it using beef with cream of mushroom.

—ponytail

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Feb 21, 2012

Very yummy. definitely needs a 2nd can of soup

—Sunshine215

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Jan 14, 2013

Awesome thank you!

—emmarocket

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Dec 18, 2012

I have to rate the recipe as written at 3* for lack of variety of veggies and for the canned cream soup. I doctored it up a bit and it came out FANTASTIC! Instead of canned veggies, I sauteed chopped onion, celery, carrot and garlic then added some frozen corn and peas and boiled potato cubes. Next I added leftover homemade pan gravy that had some mushroom in it (that had gotten quite thick in the fridge) and also added cream to replicate the canned soup. Good way to use some of that leftover gravy. Boy was it goooooooood! Try these revisions...a little extra work but still easy-and worth it!

—*~Lissa~*

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Sep 30, 2012

Crust was soooooo easy and delicious. Thank you!

—Stela13

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Nutrition

Calories
449 kcal
22%

Carbohydrates
57.1 g
18%

Cholesterol
51 mg
17%

Fat
14 g
22%

Fiber
4.4 g
18%

Protein
25.6 g
51%

Sodium
1583 mg
63%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Leftover Thanksgiving Turkey Pot Pie

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 449
Calories from Fat: 126

% Daily Value *
Total Fat 14g 22 %
Saturated Fat 4.1g 21 %
Cholesterol 51mg 17 %
Sodium 1583mg 63 %
Potassium 665mg 19 %
Total Carbohydrates 57.1g 18 %
Dietary Fiber 4.4g 18 %
Protein 25.6g 51 %
** Sugars 6.2g
Vitamin A 169 %
Vitamin C 13 %
Calcium 22 %
Iron 46 %
** Thiamin 12 %
** Niacin 82 %
** Vitamin B6 32 %
** Magnesium 17 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.