Working retail for 20+ years means having something easy to heat at home for your own sanity and the hungry loved ones at home once the dust settles at work and as the weekend unwinds. This recipe makes enough for two pies using ingredients left over from the Thanksgiving day feast. Open a bottle of Beaujolais and enjoy!

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Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 10 mins
Servings:
12
Yield:
2 9-inch pies
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

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  • Heat olive oil in a deep skillet over medium heat; cook and stir onions and garlic until onions are translucent, about 5 minutes. Add cream of chicken soup, wine, black pepper, herbes de Provence, poultry seasoning, oregano, basil, and salt to onion mixture and bring to a simmer; remove skillet from heat.

  • Gently stir turkey, potatoes, peas, and carrots into soup mixture until filling is evenly mixed.

  • Fit 2 pie crusts into two 9-inch pie dishes. Pour filling into the pie crusts and top each with a second pie crust, pinching the edges together to seal. Cut several slits in the top crust of each pie for ventilation.

  • Bake in the preheated oven until crusts are golden brown and filling is bubbling, 30 to 35 minutes. Cool pies for 10 minutes before serving.

Cook's Notes:

If the crust browns too quickly, cover it with aluminum foil.

Nutrition Facts

490 calories; protein 20.3g 41% DV; carbohydrates 40.1g 13% DV; fat 27g 42% DV; cholesterol 40.4mg 14% DV; sodium 782.4mg 31% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/08/2015
This was a delicious very filling dish! I modified the recipe a bit based on the ingredients I had around - I substituted cream of mushroom soup for the cream of chicken soup left out the white wine and didn't have dried basil or poultry spice on hand. Despite the missing spices this was flavorful and juicy. It took more than 20 minutes for me to prepare since the turkey I was using was not pre-cooked nor pre-cubed - I bought a full turkey breast cut it up and pan-fried it in all of its own juices and a bit of olive oil - the resulting turkey was delicious but it did take substantially longer to prep than I was expecting. Well worth it though I would definitely make this again! Read More
(4)
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/07/2015
This was a delicious very filling dish! I modified the recipe a bit based on the ingredients I had around - I substituted cream of mushroom soup for the cream of chicken soup left out the white wine and didn't have dried basil or poultry spice on hand. Despite the missing spices this was flavorful and juicy. It took more than 20 minutes for me to prepare since the turkey I was using was not pre-cooked nor pre-cubed - I bought a full turkey breast cut it up and pan-fried it in all of its own juices and a bit of olive oil - the resulting turkey was delicious but it did take substantially longer to prep than I was expecting. Well worth it though I would definitely make this again! Read More
(4)
Rating: 5 stars
02/14/2016
Delicious and easy! I substituted corn for the potatoes and chicken broth for the wine. The poultry seasoning added a wonderful "comfort food" taste and aroma. Thanks for the recipe! Read More