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Turkey Pot Pie III


"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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1 h servings 397 cals
Original recipe yields 6 servings


  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 12.4 g
  • 25%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 785 mg
  • 31%

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
  • Prep

  • Cook

  • Ready In

  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


  • 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 100
  1. 117 Ratings

Most helpful positive review

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...

Most helpful critical review

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 t...

Most helpful
Most positive
Least positive

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...

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 mozze...

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 cass...

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 v...

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 ...

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.

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

Hearty, home-cooked, comfort meal. Creamy and thick. I used a rotisserie chicken from my deli and shredded it into the filling. I also used a frozen 9-inch pie crust along with a refrigerated ro...

This was a great recipe. I used cream of chicken instead of cream of mushroom and it turned out great.