Introduction:
This Turkey Pot Pie recipe is a comforting and hearty dish that’s perfect for a cozy family dinner. Filled with tender turkey, vegetables, and a creamy sauce, all encased in a flaky pie crust, this dish is sure to be a hit with everyone at the table. It’s easy to make and great for using up leftover turkey from Thanksgiving or Christmas dinners.
Preparation time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour | Serves: 6
Ingredients:
- 2 cups cooked turkey, diced
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup milk
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 1 refrigerated pie crust
Instructions:
- Preheat your oven to 375°F.
- In a large mixing bowl, combine the diced turkey, mixed vegetables, cream of chicken soup, milk, thyme, salt, and pepper.
- Roll out the pie crust and place it in a pie dish.
- Pour the turkey mixture into the pie crust.
- Top with another pie crust, crimp the edges to seal, and make a few slits on top for ventilation.
- Bake for 40 minutes or until the crust is golden brown.
- Let it cool for a few minutes before slicing and serving.
Nutrition Information:
Calories: 320 || Carbohydrates: 25g || Protein: 15g || Fat: 18g || Fiber: 2g
What I Love About This Recipe?
- It’s a great way to use up leftover turkey.
- The creamy filling is so flavorful and comforting.
- The flaky pie crust adds the perfect touch of buttery goodness.
- It’s a complete meal in one dish.
- It’s easy to make and great for meal prep.
What To Avoid While Making this Recipe?
- Avoid overcooking the turkey, as it can become dry.
- Avoid adding too much salt, as the cream of chicken soup already contains salt.
- Do not skip the ventilation slits on the top crust, as the filling needs to steam escape during baking.
- Avoid using a deep-dish pie plate, as it may result in a soggy bottom crust.
- Avoid overcrowding the pie crust with the filling, as it may leak out during baking.