Easy recipe for a warm winter meal. This recipe makes enough to fill a 10-inch cast iron pan just like my Grandma used to do.

Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
30 mins
total:
1 hr 45 mins
Servings:
8
Yield:
1 10-inch deep dish pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the flour and 1/2 teaspoon of salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Drizzle the ice water, about 1 tablespoon at a time, over the mixture and gently work the water into the dough with your fingers. Add more water as needed until you can gather the dough together in a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • In a saucepan, mix together the turkey, onion, cream of potato soup, cream of chicken soup, water, and mixed vegetables. Bring the mixture to a boil; reduce heat and allow to simmer while you prepare the crust.

  • Cut the dough in almost equal halves. Roll the larger piece into a circle on a floured work surface and fit into a 10-inch cast-iron skillet. Roll out the smaller piece into a circle to fit the top. Pour the hot turkey filling into the bottom crust. Place top crust over the filling, crimp the two crusts together with a fork, and cut several slits in the top with a sharp knife.

  • Bake in the preheated oven until the crust is golden brown, about 45 minutes.

Nutrition Facts

559 calories; protein 22.5g; carbohydrates 45g; fat 31.7g; cholesterol 44.5mg; sodium 911.5mg. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/07/2011
This recipe is delicious! Best pot pie I have ever tasted! To make things a little easier I used store bought refridgerated pie crust. Will be making this often for my family! Read More
(41)
32 Ratings
  • 5 star values: 28
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/07/2011
This recipe is delicious! Best pot pie I have ever tasted! To make things a little easier I used store bought refridgerated pie crust. Will be making this often for my family! Read More
(41)
Rating: 5 stars
07/20/2011
This was very easy to make. It was my first time making the dish. My famiy and I thought it was YUM- YUMMY!. It was even better the second day. (Not much was left from the night before.) I followed the recipe as listed. The only thing I would do differently is use frozen veggies. I usually don't use can veggies and would like to compare the taste. Also I let the crust chilled for about 45 minutes. Read More
(25)
Rating: 5 stars
11/27/2011
I made this dish the day after Thanksgiving. Instead of making the pie crust I used pre-made pie crust (two 9 inch Pillsbury ready made pie crust). I also added a half can of corn frozen veggies (carrots broccoli cauliflower) and added some poultry season to the mix to add flavor. My family loved it! Made some Sweet Yellow Corn Bread Muffins (Pioneer brand) and they complimented the meal nicely. Read More
(20)
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Rating: 5 stars
01/02/2012
Oh Yum! used a prepackaged pie crust instead. Sauteed onion garlic thyme oregano basil s&p in butter and EVOO poured in the balance of her ingredients & a can of mushroom and wahlah....perfectly seasoned and delicious! Read More
(6)
Rating: 5 stars
01/01/2013
Great recipe thanks! My husband and 2 boys loved it (and that's saying something these days). I made my own crusts with this recipe. They were VERY light and flaky and wonderfully thick. My only changes to the crust recipe... substituted a couple tbsp butter when I ran out of shortening AND substituted 1 tbsp white vinegar for part of the chilled water (my grandma's trick for flaky crust). I also baked it at 450F for the first 10-15 minutes to brown the crust. Perfect! The filling was tasty and very easy with frozen veggies and canned soup. Thanks for a yummy farewell to the Christmas bird! Read More
(5)
Rating: 5 stars
11/27/2012
Made this for dinner tonite and it was a big hit! Instead of making my own crusts I used frozen Marie Callendar's deep dish pie crusts. One for the bottom and the other for the top crust. The filling was enough to make 2 pies so I froze the extra to use for another meal. I didn't have any cream of potato soup but I had cream of celery and used that instead. My husband who is very picky and doesn't like casserole type dishes went crazy. He said "this is even better than Marie Callendar's" (his favorite for pot pie). We will be making this again! Read More
(4)
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Rating: 5 stars
12/07/2013
Made this using leftover turkey chopped up 1 small package of frozen mixed vegetables 1 can of cream of chicken 1 can of cream of potato soup 1/2 onion chopped and 1 can of water. I sauteed the onion and turkey in 1 tablespoon of olive oil for about 2 minutes just till onions were clear. Then I added the soups and mixed in 1/2 can of water from each can (for a total of 1 can). I simmered the turkey mixture for about 10 minutes till it started bubbling. While that simmered I let the 2 pie crusts from the box come to room temperature then laid one crust in a pie baking dish. Filled it with the turkey mixture until just below the edge and covered with the 2nd crust. Crimped the edges together slit in the middle and baked in oven at 375 degrees for 45 minutes. Better than store bought pot pie! I will definitely make this again! Read More
(3)
Rating: 5 stars
04/04/2014
I made this recipe and used refrigerated pie crust 1 can of carrots and 1 can of peas. Everything else was as the recipe indicated. My daughter 5 1/2 years old said it was the best dinner ever and that she would give it 12 stars not 5. She like me scooped up bits of the crust with the veggies and turkey and the yummy sauce. Yum. My son 3 1/2 he poked all the things separately. We had half the pie leftover. My parents warmed it up and thought it was superb. Mom thought brandy added to the sauce or sauteed mushrooms would be great additions. I might try that next time along with reducing the amount of peas. Read More
(2)
Rating: 5 stars
10/30/2012
This is the best turkey pot pie that I have ever made.Quick and easy Read More
(2)
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