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Super Easy & Delicious Turkey Pot Pie {Recipe}

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Turkey Pot Pie recipe is super easy & delicious and combines everything you love from the grand holiday dinner all in one dish! Full of juicy turkey, vegetables, cream of chicken soup, and baked in a flaky pie crust. Perfect for Friendsgiving or Thanksgiving leftover meal!

Turkey Pot Pie on table

Turkey Pot Pie with Cream of Chicken Soup

I don’t know about you, but I love planning for the biggest “foodie meal” of the year, known as Thanksgiving!

Roasted turkey, gravy, stuffing, mashed potatoes and a variety of mixed vegetables adorn the table and are ready for piling on top of plates. It’s a lot of prep work, so when it comes to recipes using leftover turkey, pot pie is my go-to.

Because of all the cooking dinner and baking pies for dessert, I want something super easy to make without a lot of fuss.

Roasted turkey on table

Using pre-made pie crust and cream of chicken soup, this cozy dinner is ready in 30 minutes.

You love our homemade chicken pot pie recipe, so I know you will love this one just as much!

Some Helpful Tools for this pot pie recipe

The best thing about this recipe is that everything on the ingredient list is pretty much pre-cooked and ready to go except for the crust. To make this dish even easier, here are some of our favorite kitchen gadgets to use:

Glass Pie Plate: love my Pyrex pie plate! But in a pinch, using the EZ-Foil pans are good too.

Measuring Cups: These are also a must-have favorite in my kitchen.

Santoku Knife: I use my Wusthof Santoku knife all the time. The divots in the blade make sure items do not stick when cutting.

Cutting Board: Make sure you are using a hardwood or composite board. This will keep your knives sharp and in good condition, making them last longer.

Turkey pot pie Ingredients 

  • 2 cups of leftover turkey (or roasted turkey), chopped
  • 1 10 oz can Campbell’s Cream of Chicken Soup
  • 1 package Pillsbury Pie Crust (I used Immaculate pie crust Brand from Whole Foods for this recipe), at room temperature
  • 4 Tbsp butter
  • 1 small onion, chopped
  • 1 16 oz bag frozen mixed vegetables
  • 1/2 cup water
  • garlic powder, salt & pepper to taste

Related recipes: Chicken Pot Pie with Crescent Roll Crust, Turkey Tetrazzini, Turkey Reuben, Turkey & Peach Panini

How do I Make Turkey Pot Pie with Leftovers?

This is probably one of the easiest meals to make because it is using already cooked turkey & vegetables. All you need is the pre-made pie crust and a can of cream of chicken or cream of mushroom soup!

Of course, you can also make this any time of year by using frozen mixed vegetables and a roasted turkey breast you can find in the deli section of your local grocery store.

Mixed vegetables in turkey pot pie filling

Can You Freeze Pot Pie?

“Can I freeze this?” is a question I hear all the time, so most recipes you see on this blog will have this section to answer.

Yes, you can freeze this pot pie recipe. Prepare all the ingredients up to the point before baking in the oven, including cutting the slits on the top crust.

At this point, you will want to wrap the top with plastic wrap, then seal well with foil. If you are using an EZ Foil Pie Pan, you can slide right into a zip-lock bag. 

This should keep for 4-6 months.

bowl of frozen mixed vegetables for chicken potpie

How Do You Cook pie from Frozen?

Preheat your oven to 375 degrees and remove your pot pie from the freezer. Place on a sheet pan or small baking tray.

Put pot pie in preheated oven and bake for 30-40 minutes or until the crust is golden brown and center is bubbly.

You will see steam and bubbles in the slits you cut into the crust before you placed in the freezer!

Easy Chicken Pot Pie starts with using Pillsbury Pie Crust and is filled with fresh rotisserie chicken and frozen vegetables. Perfect cozy fall meal.

Steps to Make Turkey Pot Pie

First, you will want to preheat your oven to 425 degrees. This will give you plenty of time to prepare the rest of your ingredients.

Next, you will want to place one of your room temperature pie crusts into the bottom of 9-inch pie plate. It’s ok if the crust hangs over the side or just meets the rim.

Set your pie dish aside.

refrigerated pie crust and box

In a small saucepot over medium heat, melt the butter. Add in the chopped onion and stir into melted butter.

I like to sprinkle just a pinch of salt on top of the onion to bring out the sweetness a little bit.

You don’t have to do this step, but I like to.

Cook until onions are nice a soft and translucent. I don’t know anyone who likes to bite into a crunchy onion, do you?

Chopped onions on a cutting board

Once the onion is ready, it’s just a matter of dumping in everything else. Add the soup, water, and mixed vegetables and stir until well incorporated.

Add in your chopped turkey, stir gently and let this come to a slight bubble.

Chopped turkey on board

Now the fun part! Dump your bubbly goodness into the pie shell and spread to make it even.

Cover the top with the remaining pie crust.

Adding Chopped turkey to pot pie filling mixture

If you like minimal crust, simply trim excess dough around the plate and using tines of a fork, seal crust.

Otherwise, pinch to seal crust and then make flutes by pushing your thumb between your opposite finger and thumb.

Turkey Pot Pie Crust

Place on a baking sheet to catch any bubbles that may spill over and put in the oven.

This dish only takes 30 minutes and you will have a cozy, comfy meal in no time!

If you love this Super Easy Turkey Pot Pie recipe, please make sure you tag us with @eatpicks on Facebook and Instagram!

Turkey Pot Pie on table
Yield: 8

Super Easy & Delicious Turkey Pot Pie {Recipe}

Turkey Pot Pie in glass pie plate

Super easy & delicious turkey pot pie recipe combines roasted turkey, vegetables, a creamy sauce, and a flaky buttery crust to make a comforting classic dinner in 30 minutes. This will be a family favorite for sure!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 2 Cups of leftover turkey (or roasted turkey), chopped
  • 1 10 oz can Campbell’s Cream of Chicken Soup
  • 1 package Pillsbury Pie Crust (I used Immaculate Brand from Whole Foods for this recipe), at room temperature
  • 4 Tbsp butter
  • 1 small onion, chopped
  • 1 16 oz bag frozen mixed vegetables
  • 1/2 cup water
  • garlic powder, salt & pepper to taste


  1. Preheat oven to 425 degrees.
  2. In 9-inch pie plate, place one pie crust shell in bottom of dish.
  3. In saucepot over medium heat, melt butter. Add chopped onions and cook until soft and translucent.
  4. Add cream of chicken soup and water. Stir until hot.
  5. Add frozen mixed vegetables and stir.
  6. Add chopped turkey leftovers or roasted turkey and spices and stir to combine. Simmer until heated through and bubbly.
  7. Pour chicken and vegetable mixture into pie shell.
  8. Cover with remaining pie crust shell.
  9. Seal together and slice 4 venting slits into top of cust.
  10. Place dish on sheet pan ( to catch any drips) and cook 30-35 minutes or until crust is golden brown and filling is bubbling.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 286Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 55mgSodium: 477mgCarbohydrates: 22gFiber: 3gSugar: 3gProtein: 14g

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We are taking part in our first “Friendsgiving” Virtual Potluck and are SO EXCITED to try all the fabulous recipes and craft ideas from our other participating blogging friends! Check out their amazing dishes and follow along with the hashtag #blogfriendsgiving

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