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Use Turkey Leftovers for a Fast Pot Pie
Author: Crabby Housewife
Ingredients
  • Leftover turkey about 1/2 cup to a cup shredded - can mix light and dark
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 3 Tablespoons heavy whipping cream can use milk if you don't have HWC
  • 1 diced and boiled potato
  • 1/2 bag frozen mixed vegetables
  • 1 package prepared refrigerated pie crusts
Instructions
  1. Preheat oven to 400 degrees Fahrenheit (yes the box for pie crust will say 425, but ignore this).
  2. Lay out pie crusts so they come to room temperature.
  3. Shred leftover turkey.
  4. In a medium bowl, add the cans of cream soup.
  5. Add heavy whipping cream and stir until mixed thoroughly.
  6. Stir in salt and pepper.
  7. Fold in potatoes and frozen mixed vegetables.
  8. Lay one pie crust into about a 9" pie pan, pressing into the bottom. Trim to the edge of pie plate.
  9. Layer in the mixed filling.
  10. Roll the second pie crust across the top of the pie plate and punch extra crust on edges to create a scalloped edge.
  11. Cut six slits in the top of the crust for steam to vent.
  12. Bake in oven for 20 minutes.
  13. Pull the pie out and put edge guards or aluminum foil around the edges and place back in oven for 10 more minutes or until crust is golden brown.
  14. Allow to cool for 10 minutes after you take out of the oven, cut and serve.