Best Turkey Pot Pie Recipe Cream of Chicken Soup – Delicious Leftover Idea

Okay, here is my sharing about making a turkey pot pie with cream of chicken soup.

So, the other day I was craving something warm and comforting, you know, the kind of meal that just feels like a big hug? I had some leftover turkey from the holidays and thought, why not make a pot pie? But not just any pot pie, I wanted to try something a bit different. That’s when I decided to use cream of chicken soup as a base. Let me tell you, it turned out to be a pretty good idea.

Getting Started

First things first, I gathered all my ingredients. I already had the cooked turkey, so that was easy. I grabbed some mixed vegetables from the freezer – peas, carrots, corn, the usual suspects. Then I chopped up an onion and a couple of celery sticks. Of course, I needed the star of the show: a can of cream of chicken soup. And for the crust, I just used a store-bought pie crust because, let’s be honest, I’m not trying to win any baking awards here.

Putting It All Together

I started by sautéing the onion and celery in a bit of butter until they were soft. Then I tossed in the frozen veggies and let them thaw out a bit. Next, I added the cream of chicken soup and a little bit of milk to thin it out. I threw in the cooked turkey, which I had shredded earlier, and seasoned everything with some salt, pepper, and a dash of thyme. I let that simmer for a while, just to let all the flavors get to know each other.

The Crust

While the filling was doing its thing, I rolled out the pie crust and placed it over a pie dish. I poured the turkey mixture into the crust and then I debated whether to use the second crust. It was easy to decide to use it. I crimped the edges to make it look somewhat presentable, and cut a few slits on top to let the steam escape. Then, into the oven it went at around 375 degrees. I waited, and then after about 30 minutes, I pulled out a golden-brown, bubbly masterpiece.

The Verdict

I let it cool for a bit, which was probably the hardest part of this whole process. Finally, it was time to dig in. And let me tell you, it was delicious! The cream of chicken soup made the filling super creamy and flavorful. The turkey was tender, the veggies were just right, and the crust was flaky and buttery. It was everything I wanted in a comfort meal and more. I served it up with a simple side salad, just to feel a little bit healthy, and it was a hit with the whole family.

Here are some tips I saved during the cooking process:
• Don’t overcook the vegetables.
• Wait until the pie is done before you can dig into it.

Honestly, this turkey pot pie with cream of chicken soup was a game-changer. It was easy to make, used up my leftover turkey, and was incredibly satisfying. If you’re looking for a cozy meal that’s not too complicated, give this one a try. You might just discover your new favorite comfort food.