Turkey Pot Pie Recipe Cream Of Chicken Soup


Turkey pot pie is a comforting and delicious dish that is perfect for using up leftover turkey from Thanksgiving or any other occasion. This recipe combines tender turkey, flavorful vegetables, and a creamy cream of chicken soup to create a hearty and satisfying meal. With a flaky crust on top, this pot pie is sure to become a family favorite.

Prep time: 20 minutes Cook time: 40 minutes


  • 2 cups cooked turkey, shredded or diced
  • 1 cup frozen mixed vegetables (carrots, peas, corn)
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/4 cup diced bell pepper
  • 1 can cream of chicken soup
  • 1/2 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 package refrigerated pie crusts


  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the cooked turkey, frozen mixed vegetables, diced onion, diced celery, and diced bell pepper.
  3. In a separate bowl, whisk together the cream of chicken soup, milk, dried thyme, garlic powder, salt, and black pepper.
  4. Pour the soup mixture over the turkey and vegetable mixture. Stir well to combine.
  5. Transfer the mixture to a 9-inch pie dish.
  6. Unroll the refrigerated pie crusts and place one on top of the pie dish. Trim any excess crust hanging over the edges.
  7. Using a sharp knife, make a few slits on the top crust to allow steam to escape.
  8. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.