This simple pot pie is a great way to use turkey leftovers and eat your veggies at the same time! Cream of mushroom soup may be used instead of golden mushroom soup in the filling.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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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 400 degrees F (200 degrees C). Place one pie crust in an ungreased pie dish.

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  • In a medium bowl, mix the mushroom soup and milk. Stir in the turkey meat and mixed vegetables. Pour the mixture into the pie crust in the dish. Top with the other pie crust, and seal the crust edges by crimping with a wet fork.

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

Nutrition Facts

397 calories; protein 12.4g 25% DV; carbohydrates 34.9g 11% DV; fat 22.9g 35% DV; cholesterol 20.8mg 7% DV; sodium 785.2mg 31% DV. Full Nutrition

Reviews (102)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/26/2005
This is my standard pot pie recipe for chicken or turkey...the only difference is that I use a can of cream of potato soup instead of mushroom or cream of chicken. Also make sure you use a can vegetable mix that includes potatoes. Use more or less milk to make a nice creamy mixture. My family requests this often and with refrigerator pie crusts this is a real time saving version of the traditional comfort food. Read More
(166)

Most helpful critical review

Rating: 2 stars
10/06/2010
The recipe from the Veg-All can is better!!! VEG - ALL CHICKEN POT PIE 2 cans cream of potato soup 1 (16 oz.) can Veg-All drained 2 c. diced cooked chicken 1/2 c. milk 1/2 tsp. thyme 1/4 tsp. black pepper 2 (9") pie crusts (one for top) 1 egg beaten optional Combine first 6 ingredients. Spoon into crust. Top with the top crust. Crimp edges to seal. Slit top crust and brush with egg if desired. Bake at 375 degrees for 40 minutes or until crust is done. Cool 10 minutes. Read More
(7)
119 Ratings
  • 5 star values: 91
  • 4 star values: 23
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
11/26/2005
This is my standard pot pie recipe for chicken or turkey...the only difference is that I use a can of cream of potato soup instead of mushroom or cream of chicken. Also make sure you use a can vegetable mix that includes potatoes. Use more or less milk to make a nice creamy mixture. My family requests this often and with refrigerator pie crusts this is a real time saving version of the traditional comfort food. Read More
(166)
Rating: 5 stars
05/01/2007
Very easy very yummy recipe. Comfort food at its best. I used more than a cup of chopped turkey (probably closer to 2 cups). I also added some fresh parsley (chopped) and some shredded mozzerella cheese just because I had them on hand and wanted to use them up. I also put a little salt and pepper in the filling mixture. It took a little longer to cook due to having a larger amount of the filling. The results were delicious. I will definitely be making this pot pie often. I think next time I will try it with chopped chicken. Thanks for the great and easy recipe Candy. Read More
(85)
Rating: 4 stars
05/30/2003
I used regular cream of mushroom soup and some leftover "frozen vegetables" and it turned out excellent. Because it was a little hard to slice into pieces I think that I will make it in a casserole dish next time with just one pie crust on top. Very Good!!! Read More
(64)
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Rating: 5 stars
11/25/2007
Delicious I did tweak this a bit. Used one can each of cream of celery mushroom and chicken soup 1 cup milk 6 white buttom mushrooms slices 1/4 of a large onion minced frozen vegetable variatey of green beens carrots corn and english peas. Added white pepper and parsly and butter pats on top. put in a large casserole dish and covered the top with phyllo dough no bottom crust Scrumptios. Read More
(50)
Rating: 5 stars
12/28/2006
This was excellent however I made a few changes. I used cream of potato soup instead of mushroom. I used thawed frozen vegetables. I also cut up some fresh mushrooms and onions and sauted them along with the thawed vegetables in salt pepper and garlic. I then added them to the liquid mixture and placed in pie shell. Read More
(32)
Rating: 5 stars
11/27/2006
Made it tonight very easy I added potatoes and carrots as suggested and it turned out great. My husband loved it also and said it was the best pot pie. Great recipe thanks for sharing. Read More
(24)
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Rating: 5 stars
12/01/2006
This was soooo good and so easy! I added potatoes and used frozen veggies. This is my new Thanksgiving leftover meal. Read More
(18)
Rating: 5 stars
11/26/2005
This was a great recipe. I used cream of chicken instead of cream of mushroom and it turned out great. Read More
(13)
Rating: 5 stars
02/12/2006
Hearty home-cooked comfort meal. Creamy and thick. I used a rotisserie chicken from my deli and shredded it into the filling. I also used a frozen 9-inch pie crust along with a refrigerated roll pie crust for the top. Yum. Read More
(13)
Rating: 2 stars
10/06/2010
The recipe from the Veg-All can is better!!! VEG - ALL CHICKEN POT PIE 2 cans cream of potato soup 1 (16 oz.) can Veg-All drained 2 c. diced cooked chicken 1/2 c. milk 1/2 tsp. thyme 1/4 tsp. black pepper 2 (9") pie crusts (one for top) 1 egg beaten optional Combine first 6 ingredients. Spoon into crust. Top with the top crust. Crimp edges to seal. Slit top crust and brush with egg if desired. Bake at 375 degrees for 40 minutes or until crust is done. Cool 10 minutes. Read More
(7)