Leftover Thanksgiving Turkey Pot Pie

turkey pot pie

No one really feels like cooking after Thanksgiving but you always have so much turkey to get eaten up. My Leftover Thanksgiving Turkey Pot Pie takes about 15 minutes to throw together and it’s so good. I love it and make it every year. 

Leftover Thanksgiving Turkey Pot Pie
  • 2 – 9″ Pillsbury Pie Crusts
  • 1 small bag of frozen mixed vegetables
  • 3 cups cubed turkey
  • ¾ tsp. dried thyme
  • 1 can Campbell's Healthy Request Cream of Chicken Soup
  • 1 can Campbell's Cream of Potato Soup
  1. Preheat oven to 400° .
  2. Line 9′ pie dish with pie crust pastry.
  3. Blanch frozen vegetables for 3-4-minutes. Drain
  4. Dice turkey and mix with other ingredients.
  5. Pour filling into pastry lined pie dish.
  6. Arrange top layer of pie crust and seal. Flute the edges and cut slits in top for steam to escape.
  7. Place on cookie sheet. Put aluminum foil or crust protector around edges to keep from burning.
  8. Bake at 400° for 30 minutes. Remove foil and cook for an additional 30 minutes. Remove from oven and let stand a minimum of 5 minutes.


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