This dish is better than the original Thanksgiving turkey. But we aren’t supposed to say that, right?
Turkey Pot Pie
(modified from Aunt Lavern’s Chicken Pot Pie)
1 can Campbell’s cream of potato soup (see note below)
1 can Campbell’s cream of chicken soup
1 cup leftover veggies (roasted carrots, parsnips, peas, potatoes, etc) (see note below)
1/4 c milk
2 cups chopped turkey
One package Pillsbury pie crust (2 crusts to a pkg folded) or homemade pie crusts
Mix all ingredients and pour into one crust.
Do you have a pie bird? If so, place your pie bird in the center and fold the second crust on top. The pie bird is not only cute, but vents the crust.
If you don’t have a pie bird, this recipe is the perfect excuse to get one. Vintage, often found on Ebay or at flea markets, they make your pie even better! But sadly, if you are pie-bird-less, slit the top of the crust with a few knife cuts to vent.
Bake on a cookie sheet at 350 degrees for approx 1 hour 15 min until brown and bubbly. (If you do not use a cookie sheet, you will be cleaning your oven before Christmas…)
Note: When you make this with leftover Thanksgiving turkey, your meat will already be well seasoned and flavorful, so add spices sparingly.
I make this with leftover roasted carrots and parsnips, another traditional Thanksgiving side dish in our home. If you have no leftover veggies, use a can of Veg-All. In this case, spices will be more important as Veg-All is rather bland…
I love Imagine brand creamy potato/leek soup at Whole Foods, which I often substitute for one of the “cream of” soups to add more flavor. Also, any “cream of” soups will work—celery, mushroom, etc.
This dish freezes well. I usually make 2 and freeze one. Also, you can leave out the meat and add additional veggies for a vegetarian pot pie. Or if it isn’t Thanksgiving, use a rotisserie chicken for a quick chicken pot pie.
There will be no turkey pot pie leftovers…
Grace Grits and Gardening
Farm. Food. Garden. Life.