Savory Chicken or Turkey Pot Pie with Veggies
Experience the comfort of a classic pot pie with this simplified and delicious recipe that’s perfect for busy weeknights or utilizing holiday leftovers. This savory dish combines tender chicken or turkey with a medley of frozen vegetables, enveloped in creamy mushroom and chicken soups to create a rich filling. Topped with a flaky pie crust, it's an all-in-one meal that can be made in individual portions or a larger casserole. Embrace the joy of scratch cooking with minimal effort and maximum flavor, making it an ideal dish for any occasion!
N/A
Servings
300
Calories
9
Ingredients
Ingredients
refrigerated pie crust
1 (ready to use)
cooked and chopped chicken or turkey
2 cups (leftover or pre-cooked)
mixed vegetables (veg-all)
1 (16 ounce) bag (frozen)
cream of mushroom soup
1 (12 ounce) can (ready to use)
cream of chicken soup
1 (12 ounce) can (ready to use)
salt
1 pinch (to taste)
black pepper
1 pinch (to taste)
garlic powder
1 dash (to taste)
milk
1/4 cup (whole or low-fat)
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a large mixing bowl, combine the cooked and chopped chicken or turkey, the frozen mixed vegetables, cream of mushroom soup, cream of chicken soup, milk, and seasonings (salt, pepper, and garlic powder). Stir until all ingredients are well incorporated.
3
Spoon the filling mixture evenly into either one large casserole dish or divide it among 4 small round baking dishes.
4
Roll out the refrigerated pie crust on a floured surface until it's large enough to cover your baking dish or individual bowls. Carefully place the crust over the filling, tucking the edges under or crimping them for a decorative finish.
5
Cut a few slits in the crust to allow steam to escape.
6
Place the dish(es) on a cookie sheet to catch any drips, and bake in the preheated oven for 30 to 45 minutes, or until the crust is golden brown and the filling is bubbly.
7
Remove from the oven and let it cool for a few minutes before serving.
Nutrition Information
15g
Fat
30g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this pot pie recipe?
This recipe uses 2 cups of cooked and chopped chicken or turkey, making it an excellent way to use leftovers.
Can I use frozen vegetables for this recipe?
Yes, the recipe specifically calls for one 16-ounce bag of frozen mixed vegetables, such as Veg-All.
What temperature should I set my oven to?
Preheat your oven to 425°F (220°C) before baking the pot pie.
What types of soup are used to create the creamy filling?
The filling is made using one 12-ounce can of cream of mushroom soup and one 12-ounce can of cream of chicken soup.
How long does the pot pie need to bake?
The pot pie should bake for 30 to 45 minutes, or until the crust is golden brown and the filling is bubbly.
Should the chicken or turkey be cooked before starting?
Yes, the meat should be pre-cooked and chopped before being combined with the other filling ingredients.
What type of crust is used in this recipe?
The recipe uses one refrigerated pie crust that is ready to use.
Can I make individual servings of this pot pie?
Yes, you can divide the filling among 4 small round baking dishes instead of using one large casserole dish.
How much milk is required for the filling?
The recipe calls for 1/4 cup of milk, which can be either whole or low-fat.
What seasonings are included in the recipe?
The filling is seasoned with a pinch of salt, a pinch of black pepper, and a dash of garlic powder.
Is it necessary to cut slits in the pie crust?
Yes, you should cut a few slits in the crust to allow steam to escape while the pie bakes.
Should I place the baking dish on a cookie sheet?
Yes, placing the dish on a cookie sheet helps catch any drips if the filling bubbles over during baking.
How many calories are in a serving of this pot pie?
Each serving contains approximately 300 calories.
How much protein is in one serving?
There are 15 grams of protein per serving in this recipe.
What is the fat content per serving?
Each serving contains 15 grams of fat.
How many carbohydrates are in a serving?
There are 30 grams of carbohydrates per serving.
How many ingredients are needed in total?
There are 9 ingredients in total required for this recipe.
Can I use leftover holiday turkey for this meal?
Absolutely, this recipe is specifically designed to utilize holiday leftovers effectively.
Do I need to let the pie cool after baking?
Yes, it is recommended to let the pot pie cool for a few minutes before serving.
Is the pie crust prepared on a floured surface?
Yes, the instructions suggest rolling out the refrigerated crust on a floured surface.
How should I finish the edges of the crust?
You can either tuck the edges under or crimp them for a decorative finish.
Is this recipe considered a comfort food?
Yes, it is described as a classic comfort food dish that is perfect for any occasion.
What size bag of mixed vegetables is needed?
A 16-ounce bag of frozen mixed vegetables is required.
Can I use this recipe for a busy weeknight?
Yes, it is a simplified recipe designed specifically for busy weeknights with minimal effort.
How do I know the filling is ready?
The filling is ready when it is bubbly and the crust on top has reached a golden brown color.
Is this recipe made from scratch?
It is a form of simplified scratch cooking that uses pre-prepared elements like canned soup and refrigerated crust for ease.
Can I use whole milk?
Yes, the recipe allows for either whole or low-fat milk.
Do I mix the seasonings separately?
No, you combine the seasonings directly into the mixing bowl with the meat, vegetables, and soups.
How much garlic powder is used?
The recipe calls for a dash of garlic powder, adjusted to taste.
What should the final texture of the filling be?
The filling should be rich and creamy, enveloping the tender meat and vegetables.