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READY IN 1 hr

Turkey Pot Pie III

Read Reviews (94)

"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." — MANEY42

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

2 (9 inch) unbaked pie shells
1 (10.75 ounce) can condensed golden mushroom soup
1 cup cooked, chopped turkey meat

1 (10 ounce) can mixed vegetables, drained
1/3 cup milk

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Directions

Preheat oven to 400 degrees F (200 degrees C). Place one pie crust in an ungreased pie dish.
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.
Bake in the preheated oven 45 minutes, or until the crust is golden brown

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PREP 15 mins
COOK 45 mins
READY IN 1 hr

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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 vegetable mix that includes potatoes. Use more or less milk to make a nice creamy mixture. My family requests this often, and with refrigerator pie crusts this is a real time saving version of the traditional comfort food.

—BIZZYSMOM

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Most Helpful Critical Review

Oct 06, 2010

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 tsp. black pepper 2 (9") pie crusts (one for top) 1 egg, beaten, optional Combine first 6 ingredients. Spoon into crust. Top with the top crust. Crimp edges to seal. Slit top crust and brush with egg if desired. Bake at 375 degrees for 40 minutes or until crust is done. Cool 10 minutes.

—slmcm

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110 Ratings

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May 01, 2007

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 mozzerella cheese, just because I had them on hand and wanted to use them up. I also put a little salt and pepper in the filling mixture. It took a little longer to cook due to having a larger amount of the filling. The results were delicious. I will definitely be making this pot pie often. I think next time I will try it with chopped chicken. Thanks for the great and easy recipe Candy.

—Dog Lovin' Mama

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May 30, 2003

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 casserole dish next time with just one pie crust on top. Very Good!!!

—TREYNDERS

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Nov 25, 2007

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 variatey of green beens, carrots, corn, and english peas. Added white pepper and parsly and butter pats on top. put in a large casserole dish and covered the top with phyllo dough, no bottom crust ,,,Scrumptios.

—KEIFFER007

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Dec 27, 2006

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 along with the thawed vegetables in salt, pepper and garlic. I then added them to the liquid mixture and placed in pie shell.

—Deborah P.

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Nov 27, 2006

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.

—StephanieD

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Dec 01, 2006

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

—MCCOMBSS

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Nutrition

Calories
397 kcal
20%

Carbohydrates
34.9 g
11%

Cholesterol
21 mg
7%

Fat
22.9 g
35%

Fiber
4.2 g
17%

Protein
12.4 g
25%

Sodium
785 mg
31%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Turkey Pot Pie III

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 397
Calories from Fat: 206

% Daily Value *
Total Fat 22.9g 35 %
Saturated Fat 5.9g 30 %
Cholesterol 21mg 7 %
Sodium 785mg 31 %
** Potassium 184mg 5 %
Total Carbohydrates 34.9g 11 %
Dietary Fiber 4.2g 17 %
Protein 12.4g 25 %
** Sugars 1.1g
Vitamin A 7 %
Vitamin C 3 %
Calcium 5 %
Iron 23 %
** Thiamin 26 %
** Niacin 43 %
** Vitamin B6 10 %
** Magnesium 8 %
** Folate 31 %

* 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.