Turkey Pot Pie
Thinking about what to do with all of those leftovers from the holidays? We are too!
Turkey Pot Pie- Perfect for Leftovers!
Pot Pie is warm and welcoming almost as much as the holidays- and it is especially terrific during the winter! This recipe is easy to make and comes together quickly, perfect for leftovers!
To make the Turkey Pot Pie, par bake the crust. Prick the frozen pie crust with a fork several times. Line the frozen pie crust with parchment paper and add pie weights or dry beans (this prevents the crust from puffing up and cracking during the baking process; dry beans won’t bake, and you can reuse them). Place the pie crust on the prepared baking sheet. Bake the pie crust until golden brown. Cool on a baking rack.
Delicious Crescent Crust
Next, heat a large sauté pan on medium high with extra virgin olive oil and add the chopped onion, garlic powder, onion powder, thyme and oregano, kosher salt and pepper. Stir until the onions become translucent. Add the minced garlic and stir. Next, add the mixed frozen vegetables and stir. Add the can of condensed cream of celery or chicken soup and the milk and stir. If more milk is needed, add to the mixture. Fold in the shredded cheddar cheese until the mixture is thick, but still creamy, then add the diced turkey. Spread the mixture evenly in the baked deep dish pie crust.
Turkey Pot Pie
On a piece of parchment paper, roll out the crescent rolls. Neatly cut along the perforations. Place each strip of dough on top of the pie. It does not need to be perfect or formed in a lattice.
Bake until the pie top is golden brown. Let the pie set for 5-10 minutes, then serve.
Enjoy!
Turkey Pot Pie
Ingredients
- 1 deep dish frozen pie crust
- 2 tablespoons of extra virgin olive oil
- ½ cup of chopped onion
- 1 teaspoon each of garlic powder, onion powder, thyme and oregano
- ½ teaspoon of kosher salt and pepper
- 2 tablespoons of minced garlic
- ½ bag of mixed frozen vegetables
- 1 10 oz. can of condensed cream of celery or chicken soup
- 1 cup of milk
- 2 cups of shredded cheddar cheese
- 2 cups of diced turkey (or chicken)
- 1 tube of refrigerated crescent rolls
Instructions
- Preheat the oven to 400F. Prepare a baking sheet with parchment paper.
- To par bake the crust, prick the frozen pie crust with a fork several times. Line the frozen pie crust with parchment paper and add pie weights or dry beans (this prevents the crust from puffing up and cracking during the baking process; dry beans won’t bake, and you can reuse them). Place the pie crust on the prepared baking sheet. Bake the pie crust for 15-20 minutes or until golden brown. Cool for 15 minutes on a baking rack. Discard the pie weights and parchment paper.
- Heat a large sauté pan on medium high with extra virgin olive oil and add the chopped onion, garlic powder, onion powder, thyme and oregano, kosher salt and pepper. Stir until the onions become translucent. Add the minced garlic and stir. Next, add the mixed frozen vegetables and stir. Add the can of condensed cream of celery or chicken soup and the milk and stir. If more milk is needed, add to the mixture. Fold in the shredded cheddar cheese until the mixture is thick, but still creamy, then add the diced turkey.
- Spread the mixture evenly in the baked deep dish pie crust.
- On a piece of parchment paper, roll out the crescent rolls. Neatly cut along the perforations. Place each strip of dough on top of the pie. It does not need to be perfect or formed in a lattice.
- Drop the oven to 350F. Place the pie on the prepared baking sheet. Bake for 18-22 minutes, or until the pie top is golden brown. Let the pie set for 5-10 minutes, then serve.
Notes:
- Prep ahead of time! You can make the Turkey Pot Pie the night before, and then bake it when ready the next day.
- Try using different cheese varieties, white cheddar is fantastic!
- Chicken and duck work well in this pie, too! For a vegetarian twist, add broccoli florets or cubed tofu.
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