"This pie is super fast and easy to make with leftover turkey." — KatieIng
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1 (15 ounce) package
pastry for a 9 inch double crust pie
cooked turkey, cut into bite-size pieces
1 (10.75 ounce) can
condensed cream of chicken soup
seasoned pepper blend
shredded Cheddar cheese
1 (16 ounce) package
frozen mixed vegetables, thawed and drained
I have been making this for more years than you can imagine. The only diffference is I saute a small onion to add to the mix and have used cream of mushroom soup. Easy, quick and delicious. My picky eaters of sons, now in middle age, loved it and so does grandson.
After 40mins @350 the pie crust is not even close to being done. Not sure what the problem is but this isn't working/cooking well.
Very easy and oh so tasty. The only change I made was using 1 can Veg-All vegetable mix, baked the bottom crust first for 10 minutes because I hate soggy crust. Do not trim the bottom crust because it shrinks.
This was one of the easiest things to make, certainly. I made one larger pie pan and one about 8' and I cut the extra crust and lined parts of a cupcake pan for mini pot pies. I think I'll try the next batch completely cupcake size. I used seasoned salt and some creole seasoning (for the pepper blend the recipe calls for) and the pie did have a little zing. I also through in about 1/4 cup of chopped onion just for s & g.
Loved this recipe--it was awesome and delicious! I made a few minor adjustments. We used leftover thanksgiving turkey, which was already seasoned, so I omitted the salt. I also used less cheese. In addition, I pealed a potato and cooked it in the microwave while prepping, and cut it into bite sized pieces and added it to the pie. Yum!
I made this for the "after Thanksgiving dinner meal" and gave it two thumbs up. I have five children that have no problem giving their personal opinion on each meal. This meal was a HUGE hit. It took me a total of 10 minutes to prepare and was easier that the store bought pot pies...and much tastier. I used two frozen crusts. I cooked one and kept the second frozen. While the crust was cooking I made the filling for the pie. I did nothing to change the recipe either. After the crust cooled down I filled it and placed the frozen crust over it...and 30 minutes later we had a great meal. Just like that!! This meal is fool proof and very yummy. I was able to get all my kids and husband to eat it all without complaining...that has to say something....
This was an easy recipe and tasted pretty good as well. I prepared the pot pie in the morning and threw it in the oven for dinner. I baked it for an hour and put it on broil briefly in order to get a crispier crust. The only thing it was missing was potatoes. Next time I might try cream of potato soup in place of cream of chicken soup.
The only thing I did differently was to use the Kraft cheddar cheese crumbles rather than shredded cheese. This is so good and easy to make! Also good with chicken in place of the turkey.
* Percent Daily Values are based on a 2,000 calorie diet.
Fast and Easy Turkey Pot Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 273
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