Fast and Easy Turkey Pot Pie

Fast and Easy Turkey Pot Pie

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KatieIng 0

"This pie is super fast and easy to make with leftover turkey."
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Ingredients

55 m servings 541 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 950 mg
  • 38%

Based on a 2,000 calorie diet

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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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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with 1 pastry crust; set the other crust aside.
  2. In a bowl, mix together the turkey, cream of chicken soup, seasoned salt and pepper, Cheddar cheese, and mixed vegetables. Pour the mixture into the prepared pie dish. Top the pie with the remaining pie crust, then pinch and fold the edges of the crusts together to seal. Cut a slit into the top of the pie crust with a sharp knife to vent the steam.
  3. Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.

Reviews

22
  1. 26 Ratings

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Most helpful positive review

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 p...

Most helpful critical review

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.

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 p...

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 be...

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 t...

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...

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...

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.

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 ...

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.

This recipe was wonderful and easy to put together. We will definitly be having this one again.