Rating: 4.5 stars
118 Ratings
  • 5 star values: 92
  • 4 star values: 22
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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.



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


Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Place one pie crust in an ungreased pie dish.

  • 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; carbohydrates 34.9g; fat 22.9g; cholesterol 20.8mg; sodium 785.2mg. Full Nutrition