Recipe by LALAADAMS
"Easy recipe for a warm winter meal. This recipe makes enough to fill a 10-inch cast iron pan just like my Grandma used to do."
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2 1/2 cups
chilled solid vegetable shortening
ice water, or as needed
cubed cooked turkey
1 (10.75 ounce) can
cream of potato soup
1 (10.75 ounce) can
cream of chicken soup
1/2 (10.75 ounce) can
2 (15 ounce) cans
mixed vegetables, drained
salt and pepper to taste
This recipe is delicious! Best pot pie I have ever tasted! To make things a little easier I used store bought refridgerated pie crust. Will be making this often for my family!
This was very easy to make. It was my first time making the dish. My famiy and I thought it was YUM- YUMMY!. It was even better the second day. (Not much was left from the night before.) I followed the recipe as listed. The only thing I would do differently is use frozen veggies. I usually don't use can veggies and would like to compare the taste. Also, I let the crust chilled for about 45 minutes.
I made this dish the day after Thanksgiving. Instead of making the pie crust, I used pre-made pie crust (two 9 inch Pillsbury ready made pie crust). I also added a half can of corn, frozen veggies (carrots, broccoli, cauliflower) and added some poultry season to the mix to add flavor. My family loved it! Made some Sweet Yellow Corn Bread Muffins (Pioneer brand) and they complimented the meal nicely.
Oh Yum! used a prepackaged pie crust instead. Sauteed onion, garlic, thyme, oregano, basil, s&p in butter and EVOO, poured in the balance of her ingredients & a can of mushroom and wahlah....perfectly seasoned and delicious!
Great recipe, thanks! My husband and 2 boys loved it (and that's saying something these days).
I made my own crusts with this recipe. They were VERY light and flaky, and wonderfully thick. My only changes to the crust recipe... substituted a couple tbsp butter when I ran out of shortening AND substituted 1 tbsp white vinegar for part of the chilled water (my grandma's trick for flaky crust). I also baked it at 450F for the first 10-15 minutes to brown the crust. Perfect!
The filling was tasty and very easy with frozen veggies and canned soup. Thanks for a yummy farewell to the Christmas bird!
Made this for dinner tonite and it was a big hit! Instead of making my own crusts, I used frozen Marie Callendar's deep dish pie crusts. One for the bottom and the other for the top crust. The filling was enough to make 2 pies, so I froze the extra to use for another meal. I didn't have any cream of potato soup, but I had cream of celery and used that instead. My husband, who is very picky and doesn't like casserole type dishes went crazy. He said "this is even better than Marie Callendar's" (his favorite for pot pie). We will be making this again!
I made this recipe and used refrigerated pie crust, 1 can of carrots, and 1 can of peas. Everything else was as the recipe indicated. My daughter, 5 1/2 years old, said it was the best dinner ever and that she would give it 12 stars, not 5. She, like me, scooped up bits of the crust with the veggies and turkey and the yummy sauce. Yum. My son, 3 1/2, he poked all the things separately. We had half the pie leftover. My parents warmed it up and thought it was superb. Mom thought brandy added to the sauce or sauteed mushrooms would be great additions. I might try that next time along with reducing the amount of peas.
It was very good. My husband loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Leftover Turkey Pot Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 285
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