Turkey Pot Pie Easy Recipe
Make this easy Fall Food rib-sticking delicious Turkey Pot Pie using leftover turkey from Thanksgiving or a Rotisserie Chicken from the Deli. Either way it is lip-smacking delicious and super easy to throw together.
Turkey Pot Pie Ingredients
- Leftover Turkey
- Cream of Chicken soup
- Canned mixed vegetables
- Salt and Pepper
- Crescent Rolls
Shred or cut the leftover turkey meat into bite size pieces. No worries about the seasoning which may still be on the meat, it just adds to the flavor of your pot pie recipe.
NOTE: You can use this same recipe for leftover chicken and it’s really good with Rotisserie chicken too.
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- About 1-2 Cups of leftover turkey, cut into bite size chunks
- 1 can Cream of chicken soup
- 1 (29 oz.) can of mixed vegetables
- 1 8 count pkg. crescent rolls
- Salt & Pepper to taste
- 1/4 Cup flour
Sprinkle flour onto counter surface.
Open crescent rolls, separate into 2 sections with 4 each per section.
Lay out a large section of 4 adjoined rolls onto the floured surface.
Roll with rolling pin to stretch large enough to cover the bottom of pie plate.
Roll out the other section of 4 to use for top crust. Set aside.
Preheat oven to 350°
In a bowl, mix together soup, turkey, vegetables and seasonings.
Dump it all into a large pot and heat to boiling stirring occasionally.
Once it comes to a full boil and is heated through, Pour into pie plate lined with your crescent roll crust.
Cover with remaining prepared Crescent Roll Crust and poke a few holes in the top to vent.
Bake about 35-50 minutes until crust is golden brown.
Allow to rest about 10 minutes before serving.
Serve and enjoy!
OPTIONAL: Use this recipe for leftover chicken or a Deli Rotisserie Chicken
You may substitute refrigerated pie shells from the Dairy department near the biscuits if you like. They are plenty large enough and come 2 per package.
NOTE: Double the recipe and use an oblong casserole dish to feed more folks.
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