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


  • 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


  1. Preheat your oven to 375°F.
  2. In a large mixing bowl, combine the diced turkey, mixed vegetables, cream of chicken soup, milk, thyme, salt, and pepper.
  3. Roll out the pie crust and place it in a pie dish.
  4. Pour the turkey mixture into the pie crust.
  5. Top with another pie crust, crimp the edges to seal, and make a few slits on top for ventilation.
  6. Bake for 40 minutes or until the crust is golden brown.
  7. 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?

  1. It’s a great way to use up leftover turkey.
  2. The creamy filling is so flavorful and comforting.
  3. The flaky pie crust adds the perfect touch of buttery goodness.
  4. It’s a complete meal in one dish.
  5. It’s easy to make and great for meal prep.

What To Avoid While Making this Recipe?

  1. Avoid overcooking the turkey, as it can become dry.
  2. Avoid adding too much salt, as the cream of chicken soup already contains salt.
  3. Do not skip the ventilation slits on the top crust, as the filling needs to steam escape during baking.
  4. Avoid using a deep-dish pie plate, as it may result in a soggy bottom crust.
  5. Avoid overcrowding the pie crust with the filling, as it may leak out during baking.

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