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Easy Mock Turkey Pot Pie

Rated as 3.5 out of 5 Stars

"Leftover turkey or chicken, canned or frozen vegetables, canned soups and biscuits make this a quick and easy variation on pot pie!"
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30 m servings 670
Original recipe yields 4 servings


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  1. In a large, deep skillet over medium heat, mix together the cooked turkey meat, cream of chicken soup, cream of broccoli soup, milk, and carrots; season with black pepper. Bring the mixture to a simmer.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place biscuits 1 to 2 inches apart on an ungreased baking sheet. Bake in the preheated oven until biscuits are golden brown, 13 to 17 minutes.
  4. To serve, split the biscuits horizontally, and place onto serving plates; ladle the turkey and sauce over the biscuits.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 670 calories; 27.4 69.8 34.8 69 2483 Full nutrition

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Read all reviews 2
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I added sauteed carrots, celery, and onion to the soup, and it turned out to be delicious. It's a very hardy pot pie that I would make again. It's so easy!

It definitely tasted like soup with stuff. We missed the onion and garlic. The broccoli soup was off putting. If I made it again I would use two cans of cream of chicken soup.