Ingredients
6
6 servings
- •1 (14.1 ounce) package pastry for 9-inch double-crust pie
- •2 cups chopped leftover turkey
- •1 (16 ounce) package frozen mixed vegetables, thawed and drained
- •1 (10.5 ounce) can condensed cream of chicken soup
- •0.5 cup shredded Cheddar cheese
- •1 teaspoon seasoned salt
- •1 teaspoon seasoned pepper blend
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with one of the pastry crusts; set the other crust aside.
- Combine turkey, mixed vegetables, condensed soup, Cheddar cheese, seasoned salt, and seasoned pepper in a bowl; mix until well combined. Pour mixture into the bottom crust.
- Place the second pie crust over the filling; pinch and fold the edges of both crusts together to seal. Use a sharp knife to cut one or two slits in the top pie crust to allow the steam to vent as the pie cooks.
- Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.
Nutritional Facts
Per 6 servings
- Calories: 541
- Carbohydrate: 44g
- Fat: 30g
- Fiber: 5g
- Protein: 24g
- Sugar: 0g
Related Recipes
Turkey Pot Pie
Turkey Pot Pie I
Left-Over Turkey Pot Pie
Individual Turkey Pot Pies
Turkey Pot Pie With Mayonnaise
Turkey Pot Pie Soup
Easy Pot Pie with Pie Crust
Mashed Potato-Topped Turkey Pot Pie
Leftover Turkey Pot Pie
Easy Chicken Pot Pie
Easy, Flavorful Chicken Pot Pie
