Turkey Pot Pie II Recipe - Allrecipes.com
Turkey Pot Pie II Recipe

Turkey Pot Pie II

Recipe by  

"This recipe can be made in small individual size pie pans or in a large pie pan as well. This can also be prepared in advance and frozen once assembled and baked later."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings


  1. Preheat oven to 400 degrees F (200 degrees C). Line bottom of pie pan with crust. In a skillet saute the chopped onion until slightly soft and set aside.
  2. Mix together the turkey or chicken, mixed vegetables, onion, soup and milk. Pour into pie crust, cover with top crust and crimp edges.
  3. Poke holes in top crust and bake for 40 to 50 minutes.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 10, 2005

This was VERY good! I was concerned that it would taste like cream of chicken soup, but it didn't at all. I made a few substitutions and additions that I think made it even better. I substituted 2t. minced, dried onion for the fresh (which reduced liquid content slightly) and 1c. evap. milk for 1/2c. milk. I think this made it creamier but not runny. I added 1t. chicken boullion granules, some pepper, and 1/2t. of each of the following spices: poultry seasoning, paprika, dried parsley, and garlic powder. My husband put it together, and he cut out small gingerbread shapes from the extra pie dough and put them on top of the top crust to entice the kids to eat. The refrigerated pie crusts are MUCH better than the frozen, by the way.

Most Helpful Critical Review
Oct 05, 2009

This is a good "start" but needs more spices to suit me. Overall....too bland and boring for us. I added for spices: 1/2 tsp each of salt and pepper and 1 tsp poulty seasoning.

Oct 05, 2009

This is my favorite pot pie recipe. It's so simple. We've made this for years, it works equally well with chicken or beef (just change to cream of mushroom soup, and add a little beef base). My kids, who are very picky love it. I just have to say, when you change a recipe completely, before trying it as written, how in the world can you honestly give it a review??? I love this website, but the reviews drive me nuts, lol. Changing a few small things, because you didn't have something on hand is one thing, but to change the entire recipe, turn it into a mashed potato casserole, then call yourself reviewing a turkey pot pie?? I'm sorry, vent over:)

Dec 12, 2005

I was in a hurry this morning to get something made that is easy enough for my husband to finish since he gets home before I do. After glancing over the other ratings, I could see this is a very versatile recipe. I omitted the onions, added dried minced onions, garlic salt, oregano, lots of freshly goudn pepper, and substituted cream of chicken for cream of mushroom with roasted garlic. I used the refridgerated pie crusts, the mixed veggies from Costco's freezer section, and extra turkey from Thanksgiving's fried bird. Left it in the fridge all day for my husband to bake when he got home, and I came home to a delicious and tremendously easy dinner. This is definitely going into our winter dinner rotation. THANKS!!

Nov 28, 2006

My family loved this recipe. Keep in mind my 13 year old normally hates any kind of pie, including fruit pies. He ate two pieces of this. I made the following modifications: instead of frozen mixed veggies I used freshly cut carrots, celery and diced potatoes. I didn't saute the onion first--just threw it in. I put the turkey & veggies in, mixed the soup & milk together and poured that over the turkey & veggies. I used store bought refrigerated pie crusts to make it super easy. I also used an egg wash on the crust to make it nice and golden brown. I plan to use this recipe on a regular basis. Delicious homemade pot pie! Thanks so much for the recipe!

Apr 12, 2007

This recipe is fantastic. Not only was it easy as 1-2-3 to make, but what a GREAT way to use all the Holiday Turkey leftovers! I changed it up a bit adding whatever spices sounded good. I didn't have frozen veggies so I just popped open a couple cans of different veggies from my pantry; which actually gave me enough to make two pies - which is good because one pie was not enough. My family loved it and went back for 2nds and 3rd helpings. This recipe is definitely a keeper!

Nov 27, 2004

I doubled this recipe to have one for the freezer and I'm so glad I did! This turned out great with leftover rotisserie chicken instead of turkey. I used broccoli, carrots & cauliflower mixed veggies, then added a bit of frozen corn too. After sauting the onions I added the milk to the pan, and I added 2 bouillion cubes as another reviewer had noted it needed more flavor. I used the Pillsbury pie crusts. Outstanding, my husband loves pot pies & I never wanted to make one - this was super easy and delicious! I'm sure this will be a cold-weather favorite.

Dec 06, 2005

This is a great recipe for kids. The only reason I'm not giving it 5 stars is because I wasn't able to follow to a T. I left out the onions because I'm the only one who likes them. And I didn't have pie crust, so I melted a little butter and mixed with plain bread crumbs and sprinkled it over the top. My family loved it. My 5 1/2 yr old had 2nds and is asking for leftovers today! Couldn't ask for anything better than that!


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  • Calories
  • 422 kcal
  • 21%
  • Carbohydrates
  • 33.9 g
  • 11%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 17.6 g
  • 35%
  • Sodium
  • 609 mg
  • 24%

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

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