Rating: 4.5 stars 4.5
43 Ratings
  • 5 star values: 28
  • 4 star values: 14
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This pie is super fast and easy to make with leftover turkey.

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
6
Yield:
1 8-inch pot pie
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with 1 pastry crust; set the other crust aside.

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  • In a bowl, mix together the turkey, cream of chicken soup, seasoned salt and pepper, Cheddar cheese, and mixed vegetables. Pour the mixture into the prepared pie dish. Top the pie with the remaining pie crust, then pinch and fold the edges of the crusts together to seal. Cut a slit into the top of the pie crust with a sharp knife to vent the steam.

  • Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.

Nutrition Facts

541 calories; protein 23.8g; carbohydrates 44.4g; fat 30.3g; cholesterol 49.4mg; sodium 950mg. Full Nutrition
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