Turkey Pot Pie
Shredded Turkey, Corn, Peas Carrots in Creamy Sauce in Pie Crust
Servings 8
Calories 308kcal
Equipment
- OVEN
Ingredients
- 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
Instructions
- 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