Fast and Easy Turkey Pot Pie

This easy turkey pot pie recipe is perfect for using up your holiday leftover turkey, and it's ready in under an hour! A savory filling made with turkey, frozen mixed vegetables, condensed cream of chicken soup, and Cheddar cheese is baked between a double crust for a savory, comfort food classic the whole family will love.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 541 Calories

Ingredients

• ½ cup shredded Cheddar cheese
• 1 teaspoon seasoned salt
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 teaspoon seasoned pepper blend
• 1 (16 ounce) package frozen mixed vegetables, thawed and drained
• 1 (14.1 ounce) package pastry for 9-inch double-crust pie
• 2 cups chopped leftover turkey

Recipe Instructions

Step 1

Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with one of the pastry crusts; set the other crust aside.

Step 3

Combine turkey, mixed vegetables, condensed soup, Cheddar cheese, seasoned salt, and seasoned pepper in a bowl; mix until well combined. Pour mixture into the bottom crust.

Step 4

Place the second pie crust over the filling; pinch and fold the edges of both crusts together to seal. Use a sharp knife to cut one or two slits in the top pie crust to allow the steam to vent as the pie cooks.