Turkey Pot PieA tasty pot pie recipe. Photo by M. Sheldrake | IST.



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November 2011

Product Reviews / Main Nibbles / Meat & Poultry

Easy Turkey Pot Pie Recipe

Or Chicken Pot Pie Recipe



A great way to use turkey or chicken leftovers, turkey pot pie is also a crowd pleaser. This recipe is easy because it doesn’t use a time-consuming roux and chicken stock reduction. Instead, we substitute canned cream of chicken soup. This recipe was developed by Joan Hochman.


Turkey/Chicken Pot  Pie Recipe


Ingredients: Filling

  • 2 small potatoes, peeled and cubed (1-1/2 cups); we use Yukon Gold potatoes
  • 16 ounces frozen mixed vegetables (carrots, corn, peas, green beans)
  • 3 cups leftover turkey, cut into bite size pieces (you can use more or less, depending on what you have)
  • 2 cans (10-ounces) cream of chicken soup
  • Small jar of pimento strips (roasted red peppers), drained (or cut up a larger pimento)
  • 1-2 mushrooms, any kind, sliced
  • 1 teaspoon salt
  • 3/4 teaspoon fresh-ground black pepper
  • 2 tablespoons brandy (you can substitute sherry)


Ingredients: Topping

  • 16 ounces refrigerated pie dough (we used Pepperidge Farm)
  • Cream, half and half or milk



  1. Preheat oven to 375°F. Line a baking sheet with aluminum foil; set aside.
  2. Sauté mushrooms in a bit of butter. In a large bowl, thoroughly combine all ingredients for filling, including the liquid from the mushrooms. If there is any frost on the vegetables, rinse and pat dry before adding. Otherwise, the frost will add unwanted water to the filling.
  3. Transfer to a 2-1/2 or 3-quart casserole dish. Cover with foil and place on baking sheet. Bake for 45 minutes.
  4. Remove from oven and set foil aside. Mixture should be bubbling. Gently stir mixture to evenly distribute heat.
  5. Open can of refrigerated dough and arrange one crust loosely over top of casserole. (If your casserole is larger than the pie crust, or oval in shape, overlap the second pie dish.) Some dough should hang over the edges. Press hanging dough onto the top edge of the casserole, as you would for a pie. Trim as needed. If you have a substantial amount of excess dough, use a small cookie cutter to cut shapes—circles, moons, stars, whatever—and decorate the crust.
  6. Make a small stem vent of 1/2" in the center of the crust. Brush top of dough with milk, cream or half and half. Return to oven and continue baking for another 15 to 18 minutes or until crust has turned golden brown.

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