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Turkey Pot Pie II

"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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servings 422 cals
Original recipe yields 7 servings (6 to 8 servings)


  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 609 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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{{model.addEditText}} Print
  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 198
  1. 235 Ratings

Most helpful positive review

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). ...

Most helpful critical review

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.

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Most positive
Least positive

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). ...

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 substitu...

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 ver...

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...

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...

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 ...

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...

I'm almost starting to prefer the Boxing Day turkey pot pie more than the roast turkey on Christmas Day. I make this with fresh veggies - carrots, celery, potato, green beans/peas - and this yea...

This is a great basic recipe. I made a couple of substitutions, based on my leftovers. Instead of the frozen mixed vegetables, I used leftover cooked whole green beans with browned mushrooms a...