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Fast and Easy Turkey Pot Pie
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Transform your turkey day leftovers into a creamy and indulgent turkey pot pie with savory Cheddar cheese, vibrant veggies, and a velvety condensed soup.
Ingredients:
  • 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 the oven to 350 degrees F. Use one pastry crust to line an 8-inch pie dish; set the other crust aside.
  • Mix together the turkey, mixed vegetables, condensed soup, Cheddar cheese, seasoned salt, and seasoned pepper until thoroughly combined. Transfer the mixture into the bottom crust.
  • Cover the filling with the second pie crust, seal the edges by pinching and folding both crusts together. Make one or two slits in the top crust to allow steam to escape while baking.
  • Place your dish in the oven already heated until the crust turns a beautiful golden brown and the filling starts to bubble, which should take around 40 minutes.

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