Description
A comforting turkey pot pie filled with tender turkey, hearty vegetables, and a creamy sauce, all tucked under a flaky crust.
Ingredients
Scale
- 2 cups cooked turkey, shredded or diced
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups cream of chicken soup
- 1 cup chicken broth
- 2 frozen pie crusts
- Salt, to taste
- Pepper, to taste
- 1 dash of thyme
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, sauté the chopped onion and minced garlic over medium heat until they are soft and fragrant.
- Add in the turkey and frozen mixed veggies, stirring everything together for about 5 minutes.
- Stir in the cream of chicken soup and chicken broth, seasoning with salt, pepper, and thyme. Let it cook on low for a few minutes.
- Roll out one pie crust into your pie dish, covering the bottom well.
- Pour the turkey and veggie filling into the crust, spreading it evenly.
- Place the second pie crust on top, cutting slits into the crust for steam to escape.
- Bake for about 30-35 minutes or until the crust is golden brown.
- Let it cool for about 10 minutes before cutting.
Notes
Use leftover turkey to save time. Don’t overfill your pie to prevent overflow. Let the pie cool before serving for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg