Fast and Easy Turkey Pot Pie

This easy turkey pot pie tastes like you spent hours in the kitchen, but all the ingredients come together in just 15 minutes. Plus, this recipe is a fantastic way to use leftover turkey.

Easy Turkey Pot Pie Ingredients

These are the ingredients you'll need to make this easy turkey pot pie:

· Pastry crust: Use a store-bought double pastry crust or make your own at home.· Turkey: This easy pot pie is a great use for leftover turkey.· Mixed vegetables: Add a pop of flavor and color with a package of frozen mixed veggies.· Canned soup: A can of condensed cream of chicken soup is a super convenient ingredient that delivers maximum richness.· Cheese: This recipe calls for shredded Cheddar, but you could try shredded Pepper Jack for a hint of heat.· Seasonings: This easy turkey pot pie is seasoned with salt and a seasoned pepper blend, but you can use whatever spices you like.

How to Make Easy Turkey Pot Pie

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this turkey pot pie:

1. Make the filling: Combine all the ingredients (minus the pie crust) in a bowl. Mix until well-combined. Pour the mixture into a pie pan lined with one of the crusts.2. Assemble the pot pie: Pour the mixture into a pie pan lined with one of the crusts. Place the second crust over the filling and seal the edges. Cut two slits for ventilation.3. Bake the pot pie: Bake in the preheated oven until the crust is golden brown and the filling is bubbling.

How to Store Turkey Pot Pie

Store your leftover turkey pot pie in an airtight container in the fridge for three to four days. Reheat in the oven or in the microwave until heated through.

Can You Freeze Turkey Pot Pie?

Absolutely! We recommend freezing turkey pot pie before baking. Simply assemble the pie, place it in a freezer bag, and wrap with foil. Store it in the freezer for up to four months. Bake it from frozen (just make sure to increase the cooking time).

If you're worried about sogginess, you can also freeze the filling by itself for about four months. Just let it thaw in the fridge, add it to the pie, and bake according to the recipe.

Cookdap Community Tips and Praise

“I have been making this for more years than you can imagine,” according to cactusflower. “The only difference is I saute a small onion to add to the mix and I use cream of mushroom soup. Easy, quick and delicious.”

“Absolutely amazing and super easy,” raves SBond. “I added chicken broth because we like ours a little more soupy.”

“I made this with rotisserie chicken because I didn’t have cooked turkey,” says hdthoman. “It was super easy and delicious!”