Turkey Pot Pie III Recipe
This simple pot pie is a great way to use turkey leftovers and eat your veggies at the same time! Cream of mushroom soup may be used instead of golden mushroom soup in the filling.
Creamy and savory, this pie is filled with cream of chicken and cream of potato soups, along with a bit of thyme. It cooks up thick and hearty full of chicken and mixed veggies.
Cubed beef, carrots, potatoes, and peas are combined with a homemade gravy and baked in between pie crusts.
Use a double crust to make either individual or family sized pies filled with turkey and vegetables with canned cream of chicken soup.
Left over turkey meat joins forces with peas, carrots, and green beans in a savory pot pie. The recipe makes 2 pies to feed a good-sized family or to have a pie for later.
Nothing beats a homemade turkey pot pie filled with leftover turkey, vegetables, and spices!
I used this and the reviews as a base recipe and our family really enjoyed the outcome and it was easy to make. What I did was use 24 oz of frozen mixed veggies (corn, peas, carrots and beans), put them in a 9 x 13 glass dish and added approximately 1 cup of diced fresh onions and thawed the veggies in the microwave (this partially cooked the onions). I drained the thawed veggies and then layered on top of them about 2 cups of chopped turkey (enough to cover). Then I mixed 1 can of golden mushroom soup, 1 can crm of potato soup, approx 1/2 c fresh diced parsley, 1 tsp white pepper and 1 c milk and poured it over the turkey. Then I covered with two pie crusts and baked at 400 for 1 hr. Next time I'll try for only 50 minutes as 1 hour was a little long for the crust.
Great recipe! I added onion and celery and some cheddar cheese. This is a keeper..