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Nutrition Facts
Serving Size 1 (252g) Recipe makes 6 servings
Calories 427
Calories from Fat 192		(44%)
Amount Per Serving		%DV
	Total Fat 21.4g	32%
	Saturated Fat 6.4g	31%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 804mg		33%
Potassium 527mg		15%
Total Carbohydrate 30.2g		10%
	Dietary Fiber 3.0g	11%
	Sugars 1.0g
Protein 28.7g		57%
detailed view... how is this calculated?

Turkey Pot Pie

Recipe #43394 | 42 min | 12 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: MizzNezz
Oct 16, 2002

This is the best thing I do with leftover turkey.

SERVES 6 (change servings and units)

Ingredients

1 (10 1/2 ounce) can cream of mushroom soup
5 ounces evaporated milk
1 tablespoon parsley
1/2 teaspoon thyme
3 cups cubed leftover cooked turkey
1 (10 ounce) package frozen mixed vegetables, thawed
1/2 teaspoon salt
1/4 teaspoon pepper

Crust

3/4 cup instant potato flakes
3/4 cup flour
1/4 cup grated parmesan cheese
1/3 cup margarine
1/4 cup ice water
3 tablespoons light cream

Directions

1
In a bowl, combine soup, milk, parsley and thyme.
2
Stir in turkey, vegetables, salt and pepper.
3
Pour into a greased 11x7 baking dish.
4
Crust: Mix potato flakes, flour and cheese.
5
Cut in margarine until crumbly.
6
Add water; toss with a fork until dough comes together.
7
On floured surface, roll to fit baking dish.
8
Place on top of filling; cut vents in crust.
9
Brush crust with cream.
10
Bake at 400° for 30 minutes, until light brown.
11
You may need to cover with foil to prevent over browning.

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Featured Reviews for This Recipe

From: Chef #647466

On Sep 15, 2009

This is sooo good! I diced and sautéed ½ small onion and two celery stalks in 2 T. butter, and then added to Step 1. If no left over turkey or chicken, I dice raw chicken breast and add it to the sautéed veggies as they start to get tender, cooking till done. I used half-n-half for milk. You can use cream or regular milk. The potato flakes and parmesan make the crust my favorite part. Thanks MizzNezz!

0 people found this review helpful

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From: Bethany21

On Jul 1, 2009

I let my husband rate this one. I thought it was pretty darn good for a super fast pot pie. I think the "can soup" makes it a 3 star recipe. I am still looking for an authentic Pot Pie Recipe. I used a traditional pie crust for the top, so I am only rating the filling.

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From: Mike McCartney

On Dec 28, 2002

Excellent. The filling turned out very tasty. I like biscuits, so I used 2 cups Bisquick, 1/2 cup chedder cheese, and 1 cup milk, to make a topping instead of using the crust. I baked covered with foil for 20 minutes, then uncoverd for 15 more minutes.

10 people found this review helpful

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From: Gay Gilmore

On Dec 6, 2004

The picture Troy has posted of this recipe is of the version I made. I basically followed the recipe for the inside of the pot pie, only I used fresh cream instead of evaporated milk and cream of mushroom soup. And for the crust, we just used left over pie crust from Thanksgiving pies . I just put a little crust over some oven safe bowls and cooked it with an egg wash and lots of salt and pepper. Really look pretty IMHO. I heated everything up together for the filling and used leftovers as just a soup too and added some pasta and more stock the second night ... thanks — sorry for the big adaptations but i was really just looking for a standard recipe to adapt for what i wanted.