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.
Ingredients
- 1 package pastry for 9-inch double-crust pie , 14.1 ounce
- 2 cups chopped leftover turkey
- 1 package frozen mixed vegetables , 16 ounce
- 1 can condensed cream of chicken soup , 10.5 ounce
- 0.5 cups shredded Cheddar cheese
- 1 teaspoon seasoned salt
- 1 teaspoon seasoned pepper blend
Instructions
-
1
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.
-
2
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.
-
3
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.
-
4
Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.
Nutrition Facts
Per serving
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