Transforming holiday leftovers into an exciting new meal is an art, and this easy Turkey Pot Pie with Cream of Chicken Soup is a masterpiece of comfort and convenience. Perfect for utilizing leftover turkey from Thanksgiving, Christmas, or Easter, this recipe creates a hearty, flavorful dish with minimal effort. By combining readily available ingredients like store-bought pie shells, a can of cream of chicken soup, and frozen mixed vegetables, you can quickly assemble a meal that’s both deeply satisfying and incredibly simple to make. It’s the quintessential comfort food, offering warmth and nostalgia in every flaky bite.

While this recipe shines brightest after big holiday feasts, its versatility means you don’t have to wait for a special occasion. You can prepare this delicious turkey pot pie any time of the year by simply using turkey you’ve cooked specifically for the dish, or even substituting leftover chicken for an equally delightful chicken pot pie. This recipe is also easily adaptable to various dietary needs, including lactose-free, dairy-free, and Weight Watchers (WW) friendly versions. Inspired by classic home-style cooking, this pot pie pairs beautifully with light sides such as a fresh garden salad, a tangy coleslaw, or a vibrant spinach salad. For a complete meal, consider serving it with a delightful Cranberry Coffee Cake (made with leftover cranberry sauce) to round out the flavors.

Essential Ingredients for Your Easy Turkey Pot Pie

One of the best features of this turkey pot pie recipe is its simplicity, largely thanks to the use of cream of chicken soup, which eliminates the need for heavy cream or complicated roux-making to create a rich, creamy sauce. Here’s a detailed look at the core ingredients you’ll need for this quick and easy comfort food, and why each plays a vital role:

• Double-Crust Deep Dish Pie Shell: For ultimate convenience and a significant time-saver, a store-bought pie shell (brands like Tenderflake are excellent) is a fantastic shortcut. This ensures a consistent, flaky crust without the fuss. However, if you prefer to make your own from scratch, my No Fail Pie Crust recipe is a reliable option for a truly homemade touch and superior flavor.
• Green Pepper: Finely diced green pepper adds a pleasant texture, a vibrant pop of color, and a subtle fresh, earthy flavor that complements the richness of the turkey and creamy sauce. It introduces a slight crispness that contrasts well with the softer elements.
• Butter: A small amount of butter is used to quickly sauté the vegetables. This step adds a luscious richness to the base of the filling and helps to tenderize the aromatics, enhancing their flavor before they’re incorporated into the main mixture. You can adjust this for dietary needs.
• Cream of Chicken Soup: This is the secret weapon for an effortlessly creamy and flavorful filling. Canned cream of chicken soup (such as Campbell’s) works perfectly, providing a ready-made savory base that thickens the pie beautifully without requiring additional flour or cornstarch. It streamlines the cooking process considerably.
• Frozen Mixed Vegetables: A true time-saver and nutritional booster! Frozen mixed vegetables are not only economical and healthy but also pre-cut and ready to use, making assembly incredibly fast. They add essential vitamins, fiber, and a delightful variety of textures and colors, ensuring every bite is engaging.
• Dried Oregano, Dried Thyme, and Rosemary: This trio of classic poultry herbs creates a deeply aromatic and complex flavor profile that elevates the entire dish. These herbs are essential for that warm, savory, and comforting taste characteristic of a traditional pot pie, binding all the other flavors together harmoniously.
• Cooked Turkey: The star of the show! Use any leftover cooked turkey you have, ensuring it’s diced or shredded into bite-sized pieces for even distribution throughout the pie. This is where the holiday magic truly comes into play, giving new life to your feast remains.
• Milk: A splash of milk helps to achieve the perfect creamy consistency for the filling, ensuring it’s not too thick and binds all the ingredients together smoothly. It contributes to the overall rich mouthfeel of the pie.
• Salt and Black Pepper: Basic seasonings are crucial for enhancing all the other flavors. Adjust to your taste, remembering that cream of chicken soup already contains some sodium, so taste before adding too much additional salt.

Versatile Variations & Smart Substitutions for Every Palate

This turkey pot pie recipe is wonderfully flexible, allowing you to adapt it based on what you have on hand or to accommodate specific dietary requirements. Feel free to get creative with these variations to make it uniquely yours:

• Pie Shells: While store-bought crusts are ideal for speed and ease, you can certainly use your favorite homemade pastry for a truly from-scratch experience. For a different texture, consider using puff pastry for a lighter, flakier top crust, or even biscuit dough for a rustic, casserole-style pot pie that’s equally delicious.
• Turkey Alternatives: Don’t limit yourself to just leftover holiday turkey. This recipe is incredibly versatile! You can also use ground turkey, freshly cooked chicken breast or thighs, or even a store-bought rotisserie chicken (shredded) for an even quicker prep time. This makes the recipe accessible year-round, regardless of holiday seasons.
• Butter Swaps: For dietary adjustments, feel free to use regular salted butter (and then skip the added salt in the recipe to avoid over-salting). For a Weight Watchers-friendly option, light butter or a plant-based margarine works perfectly for a dairy-free version without compromising flavor.
• Milk Options: The type of milk can be adjusted based on preference or dietary needs. 1%, 2%, or whole milk will all work well to achieve a creamy consistency. For a dairy-free pie, simply swap in your preferred unsweetened dairy-free milk alternative (e.g., almond milk, soy milk, or oat milk).
• Herbal Freshness: Fresh herbs can add an even more vibrant and potent flavor profile! If you choose to use fresh oregano, thyme, and rosemary instead of dried, remember to double the quantity as fresh herbs are generally less concentrated in flavor.
• Cream of Chicken Soup Substitutions: If cream of chicken soup isn’t available, cream of mushroom soup is an excellent and common substitute. To ensure a distinct chicken flavor, simply add 1 teaspoon of chicken bouillon to the mixture. For those who prefer homemade, you can even make your own cream of chicken soup from scratch (see tip #17 in the linked article for guidance on preparing a homemade version).
• Dairy-Free Adaptation: To make this recipe completely dairy-free, combine dairy-free milk (like unsweetened almond or soy milk), vegan margarine for sautéing, and prepare your own cream of chicken soup using dairy-free ingredients (refer to tip #17 in the linked article for a suitable plant-based base).
• Spicy Kick: For those who enjoy a bit of warmth and heat, a pinch of crushed red chili flakes added to the filling will provide a delightful spicy edge that complements the savory flavors.
• Weight Watchers (WW) Friendly Enhancements: To adapt this recipe for WW, opt for a low-fat cream of chicken soup, use only lean turkey breast or chicken breast (avoid dark meat to reduce fat content), light butter or margarine, skim milk, and a light pie crust recipe. These adjustments help significantly reduce the points while retaining a satisfying and delicious meal.
• Custom Vegetable Mix: While frozen mixed vegetables are incredibly convenient, feel free to incorporate fresh, seasonal vegetables like diced carrots, peas, corn, green beans, or even mushrooms. Just make sure to pre-cook them until tender before adding them to the filling to ensure they achieve the right texture within the baking time of the pie.

Step-by-Step: Crafting Your Easy Turkey Pot Pie

Creating this delicious turkey pot pie is incredibly straightforward, even for novice cooks. Follow these simple steps for a perfect, golden-brown pie that will impress your family and friends:

Begin by preheating your oven to 400 degrees F (204 degrees C). In a small, microwave-safe bowl, combine the finely diced onions, chopped green pepper, and butter. This initial step helps to soften the vegetables and mellow their flavors, ensuring they blend seamlessly into the pie filling.

Microwave the vegetable mixture for approximately 2 ½ to 3 minutes, or until the onions and green pepper are tender and slightly translucent. This quick cooking ensures they are soft and flavorful within the pie without extending the overall baking time.

In a large mixing bowl, add the microwaved green pepper and onion mixture. Then, incorporate all the remaining filling ingredients: chopped cooked turkey, the entire can of cream of chicken soup, milk, frozen mixed vegetables, dried oregano, dried thyme, rosemary, salt, and black pepper.

Stir all the ingredients together vigorously until they are thoroughly combined and evenly distributed. This ensures every bite of your pot pie will be bursting with a balanced blend of flavors and textures.

Take your bottom pie crust and prick it several times with a fork (about 6-8 times across the bottom). This crucial step helps to prevent the crust from becoming soggy during baking by allowing steam to escape. Once pricked, pour the well-mixed turkey filling evenly into the prepared bottom pie shell.

Lightly wet the rims of both the top and bottom pie shells by brushing them with a little water. This acts as a natural glue, helping the two crusts adhere together securely, preventing any leakage of the delicious filling during baking and ensuring a tight, well-sealed pie.

Carefully place the second pie crust over the filled bottom crust and gently smooth it into place. If the top crust doesn’t fit perfectly over the bottom rim, you can gently pull and stretch it, or trim any excess dough to create a neat, even edge.

Once the top crust is in place, firmly seal the edges by crimping them with a fork all around the rim. This not only creates a lovely decorative finish but also ensures the filling stays securely inside during baking, preventing any delicious juices from escaping.

If you’re using a store-bought pie crust that comes in a flimsy foil pan, I highly recommend transferring it to a sturdier, larger pie plate (a 9-inch glass, ceramic, or metal pie pan works wonderfully). This will make it significantly easier and safer to handle and remove from the hot oven, preventing spills or accidents. Alternatively, you can simply place the foil pie on a robust baking sheet for added stability.

Before placing your pie in the oven, cut 8 small slits (in a V-shape or simple lines) into the top crust. This is a crucial step for allowing steam to escape during baking, preventing the crust from puffing up excessively and ensuring it bakes evenly to a beautiful golden brown. Bake for 30-35 minutes, or until the pie crust is beautifully golden brown and the internal temperature of the filling reaches 165 degrees F (74 degrees C) when checked with an instant-read thermometer. This ensures the turkey is thoroughly reheated and the pie is perfectly safe to eat.

Baking Tip: As mentioned, if you are using store-bought pie shells, before baking, place the turkey pie into a larger, sturdier pie plate (a 9-inch glass pie pan, ceramic or metal will do), or onto a baking sheet. This provides stability and makes it much easier to safely transfer the hot pie to and from the oven, preventing spills or accidents. You could also lightly tent the edges of the crust with foil if they start browning too quickly.

Chef’s Notes: Tips for the Perfect Turkey Pot Pie

Achieving the perfect, flaky, and flavorful turkey pot pie is easy with these expert tips, ensuring a consistently delicious result every time:

• Always Check Internal Temperature: The most accurate way to ensure your pot pie is thoroughly cooked and safe to eat is by checking its internal temperature. I highly recommend using an instant-read thermometer (affiliate link). Insert it into the center of the pie through one of the vents; it should read 165 degrees F (74 degrees C). This thermometer is an invaluable tool for all your cooking, including roasted turkey and other leftover turkey dishes, guaranteeing food safety and ideal doneness.
• Keep Pie Crusts Cold: For the flakiest, most tender pie crust, it’s essential to keep your pie dough as cold as possible until you’re ready to assemble the pie. Cold butter or shortening in the crust creates steam during baking, which results in those desirable flaky layers. Warm crusts, on the other hand, can lead to a tough, less desirable texture when baked. Work quickly and efficiently to handle the dough as little as possible.
• Reinforce Store-Bought Pie Shells: If you opt for the convenience of store-bought pie shells in flimsy foil pans, always place them in a sturdier baking vessel before putting them in the oven. A 9-inch glass, ceramic, or metal pie plate, or even a simple baking sheet, will provide the necessary support. This prevents the pie from bending, spilling, or becoming difficult to handle, making it much easier and safer to move the hot pie.
• Proper Ventilation is Key: Don’t skip cutting those 8 V-shaped slits into the top crust. These vents are crucial for allowing steam to escape from the hot filling during baking. Without them, the steam can build up excessively, causing the top crust to crack, puff up unevenly, or even detach from the filling, compromising the pie’s appearance and texture.
• Achieve a Golden Finish: For a beautifully shiny, golden-brown top crust that looks as good as it tastes, consider brushing it with an egg wash before baking. Simply whisk one egg with a splash of water (about a teaspoon) and gently apply it over the entire top surface of the pie with a pastry brush. This adds a professional touch and enhances the visual appeal, making your pot pie even more inviting.

Perfect Pairings: What to Serve with Your Comforting Turkey Pot Pie

A rich and hearty turkey pot pie is a meal in itself, but it’s often best complemented by lighter, fresh side dishes that provide a welcome contrast in texture and flavor. These pairings help balance the richness of the pie and complete the meal beautifully:

• Crisp Coleslaw: The creamy texture of the pot pie is beautifully balanced by the fresh crunch and tangy dressing of a coleslaw. My Skinny Coleslaw is a particularly great choice, offering all the vibrant flavor without being too heavy, providing a refreshing counterpoint to the savory pie.
• Quick Cucumber Kimchi: For a unique and zesty counterpoint, serve this pot pie with a side of Quick Cucumber Kimchi (as shown in the image below). Its bright, slightly spicy, and acidic notes cut through the richness of the pie wonderfully, awakening the palate with each bite.
• Healthy Glazed Carrots: If you prefer a cooked vegetable side that adds a touch of sweetness, Healthy Glazed Carrots are an excellent choice. They offer a delightful caramelized flavor and vibrant color, providing a delicious and wholesome accompaniment that kids and adults alike will enjoy.
• Simple Green Salad: A fresh green salad with a light vinaigrette is always a classic and reliable choice. It offers a refreshing and crisp element that cleanses the palate, making each bite of pot pie feel new and exciting.
• Steamed Green Beans or Asparagus: For a simple yet elegant vegetable side, lightly steamed green beans or asparagus, seasoned with a little salt, pepper, and a squeeze of lemon, provide a fresh, crisp texture that complements the creamy pie.

To conclude your meal on a refreshing note, consider pairing this savory turkey pot pie with a lighter dessert that won’t overwhelm your taste buds. An Old Fashioned Fruit Salad, bursting with seasonal fruits and a light dressing, or a vibrant Fruit Pizza recipe (with glaze) would be perfect choices, offering a sweet and palate-cleansing finish after the hearty main course.

Storage & Freezing Tips for Your Turkey Pot Pie

Proper storage is key to enjoying your homemade turkey pot pie for days to come, or even saving it for a future meal. These tips will help you maintain its delicious flavor and flaky texture:

• Refrigeration: Leftover baked turkey pot pie can be stored safely in an airtight container in the refrigerator for up to 3 days. If you are only storing it overnight, simply covering it tightly with plastic wrap will suffice. It’s crucial to ensure the pie has cooled completely to room temperature before refrigerating to prevent condensation from forming, which can lead to a soggy crust.
• Freezing Cooked Pie: For longer-term storage, individual slices or the entire baked pie can be frozen. To freeze slices, wrap each portion tightly in plastic wrap, then in a layer of aluminum foil, or place them in an airtight freezer-safe container. This double-layer protection helps prevent freezer burn. The pie will keep well in the freezer for up to 3 months.
• Freeze Unbaked Pie: For ultimate meal prep convenience, you can assemble the pie completely (up to the point of baking, but *without* cutting the steam vents in the top crust) and then freeze it unbaked. Wrap the entire pie very well in multiple layers of plastic wrap and then foil to prevent freezer burn and protect it. When you’re ready to enjoy it, bake the pie straight from the freezer (no need to thaw) at 375°F (190°C) for 50-60 minutes, or until the crust is golden brown and the internal temperature of the filling reaches 165°F (74°C). This is a fantastic hack for quick, homemade meals on demand.
• Reheating Tip: To maintain the desirable crispiness of the crust, I highly recommend reheating leftover slices in the oven. Place them on a baking sheet and reheat at 350°F (175°C) for 15-20 minutes, or until thoroughly warmed through. While a microwave is quicker for heating, it often results in a soggy crust and a less enjoyable texture, compromising the pie’s overall quality.

Serving Size & Simple Adjustments for Any Occasion

This recipe is thoughtfully designed to yield 6 generous servings, making it perfect for a family dinner, a small gathering, or for enjoying convenient leftovers throughout the week. Should your needs differ, you’ll be pleased to know that this recipe is incredibly flexible for scaling up or down. You can easily half, double, or even triple the recipe to suit the number of people you’re feeding. In the interactive recipe card located below, simply click on the serving number to select your desired number of servings, and the ingredient quantities will automatically adjust, saving you the hassle of manual calculations. Just remember that for larger batches, you will need additional pie plates and/or pie shells to accommodate the increased volume of filling.

Weight Watchers (WW) Friendly Adaptations for a Healthier Indulgence

For those following the Weight Watchers program, this delicious and comforting turkey pot pie can be easily adapted to fit your plan without sacrificing flavor. To make it truly WW friendly and reduce its SmartPoints value, focus on lean ingredients and mindful substitutions:

• Low-Fat Cream of Chicken Soup: Opt for a reduced-fat or healthy request version of cream of chicken soup.
• Lean Protein: Use only lean turkey breast or chicken breast (white meat), as dark meat has a higher fat content and thus more points.
• Lightened Fats: Substitute regular butter with light butter or a plant-based margarine to reduce saturated fat.
• Skim Milk: Choose skim milk instead of higher-fat milk options to keep the dairy light.
• Light Pie Crust: Utilize a light pie crust recipe specifically designed for lower points. You might also consider using only a top crust for an open-faced pot pie style.

By making these simple yet effective swaps, you can enjoy a comforting and satisfying meal that aligns perfectly with your WW goals, proving that healthy eating doesn’t mean sacrificing your favorite dishes.

Frequently Asked Questions (FAQs) About Turkey Pot Pie

More Creative & Delicious Leftover Recipes

Don’t let any of your holiday leftovers go to waste! Embrace the art of creative cooking and explore these other fantastic recipes designed to give your post-feast ingredients a delicious second life, ensuring every bite is savored:

Easy Turkey Pot Pie Recipe (with Cream of Chicken Soup)

This Easy Turkey Pot Pie recipe, featuring convenient cream of chicken soup, is a quick and effortless way to transform leftover turkey into a hearty meal. With store-bought pie shells and frozen mixed vegetables, it delivers a delicious and comforting dinner with minimal preparation.

5 from 8 votes

Print Recipe Pin Save RecipeSave Recipe Rate

Course: Dinner

Cuisine: American, Canadian, North American

Servings: 6 servings

Calories: 274kcal

Author: Terri Gilson

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Cook ModePrevent your screen from going dark

Add to Shopping ListGo to Shopping List

Ingredients

• ▢ 1 double crust pie shell (deep dish) store-bought or homemade
• ▢ 1 small onion, finely chopped
• ▢ ½ chopped green pepper
• ▢ 2 tablespoons butter or margarine
• ▢ 10 oz can of cream of chicken soup
• ▢ ¼ cup milk
• ▢ 2 cups chopped cooked turkey
• ▢ 1 cup cooked mixed vegetables, frozen
• ▢ ⅛ teaspoon salt
• ▢ ⅛ teaspoon black pepper
• ▢ 1 teaspoon dried oregano
• ▢ ¼ teaspoon dried thyme
• ▢ ¼ teaspoon rosemary

US Customary – Metric

Instructions

• *NOTE: The photos in this recipe card will NOT print unless you select “recipe image” in your print settings.
• Preheat oven to 400 degrees F (204 degrees C). In a microwave-safe bowl, combine the diced onions, chopped green pepper, and butter.
• Cook the green pepper mixture in the microwave for approximately 2 ½ to 3 minutes, until the vegetables are tender.
• In a large bowl, add the remaining ingredients (cooked turkey, cream of chicken soup, milk, frozen mixed vegetables, dried oregano, dried thyme, rosemary, salt, and black pepper) to the cooked green pepper and onion mixture.
• Mix all ingredients thoroughly until well combined.
• Prick the bottom of the pie shell several times (about 6 times) with a fork to prevent sogginess. Pour the turkey mixture evenly into the bottom pie shell.
• Lightly moisten the rims of both the top and bottom pie shells by brushing them with a little water to help seal them.
• Place the second pie crust over the filled bottom crust and gently smooth it into place. Trim any excess if needed to ensure a neat fit over the rim.
• Seal the edges by crimping firmly along the rim with a fork.
• If using a store-bought pie crust in a flimsy foil pan, transfer it to a sturdier, larger pie plate (such as a 9-inch glass, ceramic, or metal pan) or place it on a baking sheet for easier handling in and out of the oven.
• Cut 8 V-shaped slits into the top crust to allow steam to escape while baking.
• Bake for 30-35 minutes, or until the pie crust is lightly browned and the internal temperature of the filling reaches 165 degrees F (74 degrees C) when checked with an instant-read thermometer.

Notes

Variations & Substitutions

• • Pie shells – You can use a store-bought pre-made pie crust for convenience or craft your own pastry from scratch using my No Fail Pie Crust recipe.

• • Turkey – Feel free to use any leftover cooked turkey. Ground turkey or cooked chicken (including rotisserie chicken) are excellent substitutes if you don’t have turkey on hand.

• • Butter – Regular salted butter works well; just reduce or omit the added salt in the recipe. For lighter options, use light butter (WW friendly) or a vegan margarine.

• • Milk – Use your preferred milk: 1%, 2%, or whole milk. For a dairy-free version, choose an unsweetened plant-based milk.

• • Herbs – Fresh herbs can be used instead of dried; simply double the amount for comparable flavor intensity.

• • Cream of chicken soup – If unavailable, substitute with cream of mushroom soup and add 1 teaspoon of chicken bouillon for a richer flavor. You can also make your own cream of chicken soup (refer to hack #17).

• • Dairy-free – Use dairy-free milk, vegan margarine, and prepare homemade cream of chicken soup with dairy-free alternatives (see #17 in linked article).

• • Spicy – For a little kick, add crushed red chili flakes to the filling mixture.

• • WW friendly – Use low-fat cream of chicken soup, turkey breast only, light butter/margarine, skim milk, and a light pie crust to reduce points.

🌡️Storage

Store this leftover turkey pot pie in an airtight container in the fridge for up to 3 days. For overnight storage, plastic wrap is sufficient.

You can also freeze it in an airtight container for up to 3 months.

Expert Tips for Success

• Internal temperature is the best way to check for doneness. I recommend using an instant-read thermometer (affiliate link) for both your turkey and leftover turkey pie. It reads both Fahrenheit and Celsius and is useful for all cooking.

• Use Cold Pie Crusts. Keep your pie crusts cold until assembly to ensure a flaky texture. Warm crusts can become tough when baked.
• Reinforce Store-bought pie shells. If using store-bought pie shells, place the turkey pie into a larger, sturdier pie plate (a 9-inch glass, ceramic, or metal pan) before baking. This makes it easier and safer to handle. Alternatively, place it on a baking sheet.
• Vent the pie. Create 8 slits (in a V-shape) on the top crust to allow steam to escape while baking, preventing a soggy top and uneven cooking.
• Golden Finish. For a beautiful golden sheen, brush the top crust with an egg wash (1 beaten egg with a splash of water) before baking.

 

Note: Recipe adapted from “Turkey Pie”, pg. 161, Five Roses Cookbook.

Nutrition

Serving: 1slice | Calories: 274kcal (14%) | Carbohydrates: 24g (8%) | Protein: 15g (30%) | Fat: 13g (20%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 34mg (11%) | Sodium: 466mg (20%) | Potassium: 461mg (13%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 1902IU (38%) | Vitamin C: 5mg (6%) | Calcium: 43mg (4%) | Iron: 2mg (11%)

Did you make this recipe? Please leave a star rating and review below!

Rate this Recipe