This is an easy-to-make turkey pot pie recipe. You may recognize the recipe from your childhood because of the ingredients. I love the Campbell soup recipes. I’m not sure, but I think if they had a cookbook this recipe may have been in it.
You may have read the post I wrote yesterday about how to cook a turkey. I used the leftover turkey to make this pot pie and it worked out great. There are other pot pie recipes available where you use a variety of meats, but chicken and turkey are our favorites.
I have this aged and wrinkled-up typed piece of paper with the pot pie recipe. I’m assuming it was from my mom’s recipe box. She always typed her recipes. Either way, it’s super easy to make this recipe.
If you make your own pie crusts, I applaud you. I need to practice doing that since the ones I purchased today turned out to be a little pricey. You can find pie crusts at most stores that are premade but not frozen. Today I purchased frozen ones and they worked fine. Have you seen those chicken pot pies at Costco? Maybe Sam’s Club has them, I don’t know. Well, they are so good, and actually reasonable as well.
There is something comforting about a warm turkey pot pie filled with chunks of turkey, vegetables, and gravy (from the potato soup) and topped with a flaky pie crust. I bet you can almost smell it baking in my oven, right?
Easy Turkey Pot Pie
In case you missed this post, How To Cook A Turkey
Kitchen Items You May Need
Easy Turkey Pot Pie
I always recommend gathering your ingredients so you are ready to make your recipe.
Drain the Veg-All vegetables in a colander and set them aside. Combine the two cans of potato soup, the drained Veg-All veggies, the turkey, the milk, thyme, and pepper.
Stir until creamy and smooth. The Veg-All has 7 vegetables in the can. In that one can there are cubed potatoes, carrots, peas, corn, green beans, celery, and lima beans.
Grease your 9-inch pie plate. Place one of the thawed pie crusts in the bottom. If you make your own pie crusts, which would be awesome, place one of yours in the bottom of the greased pie plate.
Scoop the mixture into the pie crust.
Place the second pie crust on top of the mixture and seal the edges. Make a few slits in the top and brush with some of the egg to make a shiny glossy top before baking it. Preheat your oven to 375°F -190°C. and bake for 40 minutes or until golden brown. Remove it from the oven and let it rest for ten minutes before serving.
I placed some aluminum foil on a cookie sheet in case the pie boiled over, but it didn’t. Better safe than sorry.
I wish you could smell my house, it smells like homemade turkey pot pie!
Easy Turkey Pot Pie Recipe
- 2 cans of cream of potato soup (10-3/4 ounces)
- 1 16-ounce can of VEG-ALL (drained)
- 2 cups turkey or chicken cubed (bite-size pieces)
- 1/2 cup of milk
- 1/2 teaspoon thyme seasoning
- 1/2 teaspoon black or white pepper
- 2 9-inch frozen pie crusts (thawed)
- 1 egg (slightly beaten)
Preheat your oven to 375°F -190°C. Grease your 9-inch pie plate and place one of the pie crusts on the pie plate. Combine the potato soup, the can of VEG-All, the turkey or chicken, the milk, the thyme, and pepper. Scoop the mixture into the first pie crust. Cover the mixture with the second pie crust. Crimp the edges to seal the mixture in the pie crusts. Use a knife to slit the top crust for the steam to release while cooking. Brush the top crust with the beaten egg (optional). Bake for 40 minutes or until golden brown. Cool 10 minutes before serving.
Can I substitute chicken for turkey?
Absolutely, that’s why I added it to the recipe card. I love a warm pot pie in the winter, it’s the best!
How should I store the turkey pot pie?
I cover the pie plate tightly with plastic wrap and store it in the refrigerator.
Can I freeze the turkey pot pie after baking it?
Yes, you can freeze portions after baking for up to 2 or 3 months. I recommend you use airtight containers.
Can I freeze the turkey pot pie before baking it?
Yes, you can. Cover it tightly with plastic wrap and place it in the freezer. Don’t thaw the pie when you decide to bake it because it will be a mushy mess. Bake as directed in the recipe card. Because it’s frozen it will take longer in the oven to bake through, so use your thermometer to check for (165°F ) (73°C) doneness.
How long is cooked turkey safe to keep in the refrigerator?
I quote the USDA: “USDA recommends using cooked turkey within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. “
Can I use some rotisserie chicken instead of turkey?
I actually love rotisserie chicken, it would work for sure. Mark and I often buy the rotisserie chicken from Costco. With the price currently at $4.99, it has to be a loss leader. Check out the offerings at other places and you’ll see what I mean.
Can I use different vegetables?
Yes, you can. If you use frozen ones, I would cook them first or it may turn out runny from the liquid. You could actually use just about any leftover cooked vegetables you like.
I hope you try making my turkey pot pie. Please let me know if you grew up with this recipe or one that is very similar. It’s all about cooking from scratch, even with a few cans and some frozen pie crusts. Please stay safe and stay well. May God Bless this world.