Turkey Pot Pie

This recipe is by no means involved or gourmet. It’s semi-homemade for lack of better term. But it’s a simple, quick comfort food and my fella ate seconds and then had it for lunch the next day, so I thought it was worth sharing!

Turkey Pot Pie


Chopped already cooked turkey meat (we used one of the legs and thighs we roasted earlier and that was more than enough meat!)

2 Carrots, chopped into small pieces

1/2 a diced onion 

1 Can of Peas, drained

2 Ribs of Chopped Celery (I didn’t use celery because my guy can’t stand it, but if I was making it on my own I would)

1 Can of Cream of Chicken (or cream of whatever you have handy… mushroom would have been nice)

1 Pillsbury Pie Crust (the kind you find in the refrigerated area near the crescent rolls and such)

 Garlic Salt and Pepper


In a large cast-iron skillet, melt a little butter or pour about a tbs of olive oil and heat up. Saute all the chopped veggies until they are at desired level of tenderness. Pour veggies into a bowl to cool. After cooling, mix in a can of Cream of Chicken. Add Garlic Salt and Pepper to taste. Set aside.

Roll out a pie crust into a pie pan (or if you are a fabulous baker which I am not, go ahead and make your own and teach me how later.)

Pour veggie/cream of chicken mix into the pie pan. Lay another pie crust over the top. Make fancy designs around the edge to make yourself feel better about not being good at baking…

Place in a pre-heated 350 degree oven for 15-20 minutes until the crust is golden brown.



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1 Response to Turkey Pot Pie

  1. Pingback: The Baker of Brennan #14 | Scripturience

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