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+ servings
Turkey Pot Pie

Turkey Pot Pie

Shredded Turkey, Corn, Peas Carrots in Creamy Sauce in Pie Crust
Course dinner
Cuisine American
Keyword Comfort Food, Pot Pie, Turkey
Prep Time 10 minutes
Cook Time 30 minutes
cool10-15 minutes 10 minutes
Total Time 51 minutes
Servings 8
Calories 308kcal


  • OVEN


  • 2 Pie Crusts I used frozen
  • 2-3 Cups Shredded or Diced Turkey
  • 3 Cups Mixed Veggies Pre-mixed can be used - I mixed them myself because that's what I had (corn, peas, carrots)
  • 1 Can Cream Of Chicken Soup
  • 1 teaspoon Poultry Seasoning
  • ½ teaspoon Black Pepper or to taste
  • ½ teaspoon Salt or to taste


  • Preheat Oven 425°
  • Thaw Pie Crust -lay top crust out flat-set aside
  • In a mixing bowl - mix turkey, vegetables, cream of chicken soup - if too dry add milk or cream until mixture is creamy and desired consistency -
  • Mix in poultry seasoning, salt and pepper
  • Scoop filling into the bottom crust
  • Carefully lay top crust over the filling - crimp edges with a fork making sure it is sealed well
  • With a knife make slits in an X in the center of crust
  • If you would like the crust to be nice and brown -egg wash can be used on top crust- I didn't think to use it and mine wasn't as brown as I would have liked.
  • Place pie on a cookie sheet to catch any bubbling over
  • Put the pan on the bottom rack of the oven and back for 30-35 minutes until center is bubbly hot
  • Cool 10-15 minutes before cutting


Calories: 308kcal | Carbohydrates: 33g | Protein: 11g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 647mg | Potassium: 264mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3557IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 2mg