Go Back

Turkey Pot Pie

Print Recipe

Ingredients
  

  • Enough pastry for a double crust pie frozen pie shells work great.
  • 1 cup thinly sliced onion
  • 1 tbsp. Chopped green pepper
  • 2 tbsp. Butter or margarine
  • 1 can 10oz. condensed cream of mushroom soup
  • ½ cup milk
  • 2 cups chopped cooked turkey
  • 1 cup cooked vegetables peas & carrots
  • ½ tsp salt
  • pinch of pepper
  • 1 egg beaten (reserved for top)

Instructions
 

  • Prepare pastry and line a deep 9-inch pie plate, reserve enough dough for top crust.
  • Saute onions and green pepper in butter until tender.
  • Add remaining ingredients except the egg.
  • Pour mixture in pie shell.
  • Roll out top crust and place over pie and seal.
  • Make slits in crust to allow steam to escape.
  • Flute edges if desired.
  • Brush beaten egg on top of crust.
  • Bake in a moderately hot oven 425 degrees F for 20-25 minutes or until pastry is done.

Notes

This is a delicious way to use up leftover turkey or chicken. Serve with a crisp salad to complete the meal!