Quick Turkey Pot Pie
Quick Turkey Pot Pie layers tender leftover turkey, creamy chicken soup, and mixed vegetables beneath a flaky, golden crust with a hint of Cheddar richness. Each bite is cozy and well-seasoned, perfect for an easy weeknight dinner or a low-stress way to use holiday leftovers. It’s simple comfort food that feels homestyle and satisfying.
- Prep15 mins
- Cook40 mins
- Serves6
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with one pastry crust; set the other crust aside.
- 2
Combine turkey, mixed vegetables, condensed soup, Cheddar cheese, seasoned salt, and seasoned pepper in a bowl and mix until well combined. Pour the mixture into the bottom crust.
- 3
Place the second pie crust over the filling, then pinch and fold the edges of both crusts together to seal. Cut one or two slits in the top crust with a sharp knife to let steam escape as the pie cooks.
- 4
Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.
- Calories 533.22 kcal High
- Protein 29.66 g Good Source
- Carbs 47.24 g Moderate
- Total Fat 26.78 g High
- Saturated Fat 11.79 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 96.95 mg High
- Sodium 949.23 mg High
- Fiber 3.46 g Moderate
- Sugar 2.77 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 131.65 mg Moderate
- Iron 2.59 mg Moderate
- Potassium 159.56 mg Low Source
- Vitamin A 161.95 mcg_rae Moderate
- Vitamin C 2.5 mg Low Source
- Vitamin D 0.12 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten