Turkey Pot Pie III Recipe - Allrecipes.com
Turkey Pot Pie III Recipe
  • READY IN 1 hr

Turkey Pot Pie III

Recipe by  

"This simple pot pie is a great way to use turkey leftovers and eat your veggies at the same time! Cream of mushroom soup may be used instead of golden mushroom soup in the filling."

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Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 400 degrees F (200 degrees C). Place one pie crust in an ungreased pie dish.
  2. In a medium bowl, mix the mushroom soup and milk. Stir in the turkey meat and mixed vegetables. Pour the mixture into the pie crust in the dish. Top with the other pie crust, and seal the crust edges by crimping with a wet fork.
  3. Bake in the preheated oven 45 minutes, or until the crust is golden brown
Kitchen-Friendly View


  • 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
Nov 26, 2005

This is my standard pot pie recipe for chicken or turkey...the only difference is that I use a can of cream of potato soup instead of mushroom or cream of chicken. Also, make sure you use a can vegetable mix that includes potatoes. Use more or less milk to make a nice creamy mixture. My family requests this often, and with refrigerator pie crusts this is a real time saving version of the traditional comfort food.

Most Helpful Critical Review
Oct 06, 2010

The recipe from the Veg-All can is better!!! VEG - ALL CHICKEN POT PIE 2 cans cream of potato soup 1 (16 oz.) can Veg-All, drained 2 c. diced cooked chicken 1/2 c. milk 1/2 tsp. thyme 1/4 tsp. black pepper 2 (9") pie crusts (one for top) 1 egg, beaten, optional Combine first 6 ingredients. Spoon into crust. Top with the top crust. Crimp edges to seal. Slit top crust and brush with egg if desired. Bake at 375 degrees for 40 minutes or until crust is done. Cool 10 minutes.

May 01, 2007

Very easy, very yummy recipe. Comfort food at its best. I used more than a cup of chopped turkey (probably closer to 2 cups). I also added some fresh parsley (chopped) and some shredded mozzerella cheese, just because I had them on hand and wanted to use them up. I also put a little salt and pepper in the filling mixture. It took a little longer to cook due to having a larger amount of the filling. The results were delicious. I will definitely be making this pot pie often. I think next time I will try it with chopped chicken. Thanks for the great and easy recipe Candy.

May 30, 2003

I used regular cream of mushroom soup and some leftover "frozen vegetables" and it turned out excellent. Because it was a little hard to slice into pieces, I think that I will make it in a casserole dish next time with just one pie crust on top. Very Good!!!

Nov 25, 2007

Delicious, I did tweak this a bit. Used one can each of cream of celery, mushroom, and chicken soup, 1 cup milk, 6 white buttom mushrooms slices, 1/4 of a large onion minced, frozen vegetable variatey of green beens, carrots, corn, and english peas. Added white pepper and parsly and butter pats on top. put in a large casserole dish and covered the top with phyllo dough, no bottom crust ,,,Scrumptios.

Dec 27, 2006

This was excellent, however I made a few changes. I used cream of potato soup instead of mushroom. I used thawed frozen vegetables. I also cut up some fresh mushrooms and onions and sauted them along with the thawed vegetables in salt, pepper and garlic. I then added them to the liquid mixture and placed in pie shell.

Nov 27, 2006

Made it tonight, very easy, I added potatoes and carrots as suggested and it turned out great. My husband loved it also and said it was the best pot pie. Great recipe, thanks for sharing.

Dec 01, 2006

This was soooo good and so easy! I added potatoes and used frozen veggies. This is my new Thanksgiving leftover meal.


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  • Calories
  • 397 kcal
  • 20%
  • Carbohydrates
  • 34.9 g
  • 11%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 785 mg
  • 31%

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

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