Turkey Pot Pie Recipe Cream Of Chicken Soup
Turkey Pot Pie with Cream of Chicken Soup 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, mixed vegetables, and a creamy sauce, all topped with a flaky pie crust. It's a hearty and satisfying meal that the whole family will love.
Prep Time: 20 minutes Cook Time: 40 minutesIngredients:
- 2 cups cooked turkey, shredded or diced
- 1 cup mixed vegetables (carrots, peas, corn, green beans)
- 1 can cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 refrigerated pie crust
Instructions: How to Cook Turkey Pot Pie Cream Of Chicken Soup
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked turkey and mixed vegetables.
- In a separate bowl, mix together the cream of chicken soup, milk, thyme, garlic powder, salt, and pepper.
- Pour the soup mixture over the turkey and vegetables, and stir until well combined.
- Transfer the mixture to a pie dish or casserole dish.
- Unroll the pie crust and place it over the filling, trimming any excess crust hanging over the edges.
- Make a few slits in the crust to allow steam to escape during baking.
- Bake in the preheated oven for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pot pie cool for a few minutes before serving. Enjoy!
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