"This is the yummiest turkey pot pie ever! I just felt like making some one day and then invented this new recipe! You will love it!" — marie-eve
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garlic, minced, or to taste
1 1/4 cups
1 (10.75 ounce) can
condensed cream of mushroom soup
chicken bouillon granules
potatoes, peeled and cubed
peeled chopped carrot
frozen green peas, thawed
1 1/2 cups
cubed cooked turkey
milk, or as needed
Great way to use leftover thanksgiving. I substituted our leftover greenbeans for the peas which worked great. I also added a little black pepper, a dash of thyme, and 2 dashes cayenne pepper to the filling for a little extra flavor since the recipe by itself was a touch bland.
This was good, but the chicken boullion made it very salty. I'd probably replace the water and boullion with chicken stock and salt to taste instead. I enjoyed the biscuit-like crust, but found it baked up very thick. I would cut the amound of crust and roll it thinner. As written, the crust was about an inch thick after baking and overwhelmed the filling. We ended up scooping out filling to add to the crust portions on the plates. Tasty recipe, but this needs a few tweeks as mentioned above.
This is a great versatile recipe. I have made it with turkey and chicken and with whatever vegetables I had on hand. I love that the crust is so easy and flavorful!
* Percent Daily Values are based on a 2,000 calorie diet.
Marie-Eve's Turkey Pot Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 157
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