Creamy Turkey Pot Pie Recipe
Introduction
Turkey pot pie is a comforting and hearty dish perfect for using up leftover turkey. With a creamy filling of turkey and vegetables wrapped in a flaky pie crust, it’s a classic family favorite that’s simple to prepare.
Ingredients
- 2 cups cooked turkey, shredded or diced
- 1 1/2 cups mixed vegetables (such as peas, carrots, and corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 package refrigerated pie crusts (2 crusts)
- Salt and pepper, to taste
- Optional: 1/2 teaspoon dried thyme or rosemary
Instructions
- Step 1: Preheat your oven to 425°F (220°C). In a large bowl, combine the cooked turkey, mixed vegetables, cream of chicken soup, salt, pepper, and any herbs you like. Stir until evenly mixed.
- Step 2: Roll out one pie crust and place it in a 9-inch pie dish. Pour the turkey and vegetable mixture into the crust, spreading it evenly.
- Step 3: Cover the filling with the second pie crust. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking.
- Step 4: Place the pie on a baking sheet and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Step 5: Let the pot pie cool for about 10 minutes before serving. This helps the filling set and makes it easier to slice.
Tips & Variations
- For extra richness, stir in 1/4 cup milk or cream to the filling before assembling.
- You can substitute cream of chicken soup with cream of mushroom or cream of celery for a different flavor.
- Add diced potatoes or mushrooms to the vegetables for more texture and heartiness.
- If you don’t have refrigerated pie crust, homemade or frozen puff pastry works well too.
Storage
Store leftover turkey pot pie tightly covered in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave or reheat the whole pie in a 350°F (175°C) oven until heated through, about 20 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh vegetables instead of frozen or canned?
Yes, fresh vegetables can be used. Just be sure to cook them slightly beforehand if they are hard vegetables like carrots or potatoes, so they soften properly during baking.
Can I freeze turkey pot pie before baking?
Absolutely. Assemble the pie but do not bake. Wrap it tightly and freeze for up to 2 months. When ready, bake it directly from frozen, adding extra baking time as needed until the crust is golden and filling is hot.
PrintCreamy Turkey Pot Pie Recipe
This classic Turkey Pot Pie recipe offers a comforting and hearty meal perfect for using leftover cooked turkey. Featuring a creamy filling of turkey, mixed vegetables, and cream of chicken soup, encased in a flaky pie crust, it’s a wholesome dish that’s easy to prepare and satisfying to eat.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Filling
- 3 cups cooked turkey, diced
- 1 ½ cups mixed vegetables (carrots, peas, corn), thawed if frozen
- 1 can (10.5 oz) cream of chicken soup
- Salt and pepper to taste
- 1 teaspoon dried thyme
Pie Crust
- 1 prepared pie crust for the bottom
- 1 prepared pie crust for the top (or homemade equivalent)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for baking the pie.
- Prepare Filling: In a large mixing bowl, combine the diced cooked turkey, mixed vegetables, and the cream of chicken soup. Season with salt, pepper, and dried thyme. Stir until the ingredients are evenly mixed creating a creamy filling.
- Assemble Pie: Place the bottom pie crust into a 9-inch pie dish. Pour the turkey and vegetable filling into the crust, spreading evenly. Cover the filling with the top crust, sealing the edges by pressing them together with your fingers or a fork. Cut a few small slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash: Brush the top crust with the beaten egg to give the pie a golden brown and glossy finish when baked.
- Bake Pie: Place the assembled pie on a baking sheet to catch any drips and bake in the preheated oven for 30–35 minutes, or until the crust is golden brown and filling is bubbly.
- Cool and Serve: Remove the pie from the oven and let it cool for 10 minutes before slicing. This helps the filling to set for easier serving.
Notes
- You can substitute cream of chicken soup for cream of mushroom soup if preferred or to make it vegetarian-friendly by using a mushroom-based soup and replacing turkey with tofu or extra vegetables.
- If using frozen vegetables, make sure to thaw and drain any excess water to prevent a soggy crust.
- For a crispier crust, bake the pie on the lower rack of the oven and use a glass or metal pie dish.
- The egg wash is optional but recommended for a beautiful golden crust.
Keywords: turkey pot pie, comfort food, leftover turkey recipes, creamy pot pie, easy dinner recipe
