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
- pastry for 9-inch double-crust pie: 1 pack (14.1 ounce pack)
- leftover turkey: 2 cups (chopped)
- frozen mixed vegetables: 1 pack (16 ounce pack, drained)
- condensed cream of chicken soup: 1 can (10.5 ounce can)
- cheddar cheese: 0.5 cup (shredded)
- seasoned salt: 1 tsp
- seasoned pepper blend: 1 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.
