An easy turkey pot pie recipe is just the ticket after turkey day! Leftover turkey, frozen veggies, condensed soup, and Cheddar in a comfort food classic.
Preparation Time
15 mins
Cooking Time
40 mins
Total Time
55 mins
Calories
541 Calories
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.
Ingredients
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
