Fast and Easy Turkey Pot Pie
This recipe offers a quick and convenient way to transform leftover turkey into a comforting pot pie. Combining pre-made pastry with a simple filling of turkey, mixed vegetables, cream of chicken soup, and Cheddar cheese, it's a hearty and satisfying meal that comes together with minimal effort, perfect for a busy weeknight.
Equipment
- 1 9-inch Pie Dish
- 1 Large Mixing Bowl
- 1 Spatula or Large Spoon For mixing and transferring filling
- 1 Set of Measuring Spoons For seasonings
- 1 Sharp Knife For trimming pastry and cutting vents
Ingredients
Main
- 1 14.1 ounce package pastry for 9-inch double-crust pie
- 2 cups chopped leftover turkey
- 1 16 ounce package frozen mixed vegetables, thawed and drained
- 1 10.5 ounce can condensed cream of chicken soup
- 0.5 cup shredded Cheddar cheese
- 1 teaspoon seasoned salt
- 1 teaspoon seasoned pepper blend
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the chopped leftover turkey, thawed and well-drained frozen mixed vegetables, condensed cream of chicken soup, shredded Cheddar cheese, seasoned salt, and seasoned pepper blend. Mix thoroughly until all ingredients are evenly distributed.
- Unroll one sheet of the pie pastry and carefully press it into a 9-inch pie dish, ensuring it fits snugly against the bottom and sides.
- Evenly spoon the prepared turkey and vegetable filling into the pie crust.
- Place the second sheet of pie pastry over the filling. Trim any excess pastry from the edges, leaving about a 1/2-inch overhang.
- Fold the overhang of the top crust under the bottom crust edge and crimp the edges together to seal the pie.
- Cut several slits or a decorative design into the top crust to create vents for steam to escape during baking.
- Place the pie dish on a baking sheet (to catch any potential spills) and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- If the edges of the pie crust begin to brown too quickly, loosely cover them with aluminum foil for the remaining baking time.
- Remove the pie from the oven and let it stand for 5-10 minutes before slicing and serving, allowing the filling to set slightly.
Notes
For a richer filling, consider sautéing a small diced onion and a stalk of celery before adding them to the mixture; this builds a foundational layer of flavor. Ensure the thawed mixed vegetables are thoroughly drained to prevent a watery pie filling, which can make the crust soggy. To achieve a beautiful golden-brown crust, brush the top with an egg wash (one egg beaten with a tablespoon of water) before baking. If the edges of your pie crust start browning too quickly, loosely cover them with aluminum foil to prevent burning while the center finishes cooking. Don't skip cutting vents in the top crust; this allows steam to escape and prevents the pie from bursting.