Okay, folks, let’s talk about this turkey pot pie adventure I embarked on. I’m no chef, but I do love a good, hearty meal, and this one turned out pretty darn good, if I do say so myself.
It all started with leftovers. You know, that post-Thanksgiving mountain of turkey that just keeps on giving? I was staring it down, thinking, “There’s gotta be something more exciting than another turkey sandwich.” And that’s when the pot pie idea struck.
I’m a big fan of shortcuts, so I grabbed a can of cream of mushroom soup. Don’t judge – it’s a lifesaver! I also had some frozen mixed vegetables in the freezer, which saved me a ton of chopping time.
The “Get ‘Er Done” Process
First, I shredded that leftover turkey. I mean, really pulled it apart into nice, bite-sized pieces. Then, I dumped the frozen veggies into a big bowl. No need to thaw them, they’ll cook up just fine in the pie.
Next, the magic ingredient: the cream of mushroom soup. I scooped it right into the bowl with the veggies and turkey. I also added a little bit of milk, maybe half a cup, just to thin it out a bit and make it extra creamy. A dash of salt and pepper, and a sprinkle of dried thyme – because why not?
I stirred everything together until it was all nicely combined. It looked a little… gloopy, but trust me, it’ll be delicious.
Now, for the crust. I’m not about to make pie crust from scratch. No way. I grabbed a box of refrigerated pie crusts from the store. I unrolled one of them and pressed it into a pie dish. Make sure it goes up the sides a bit.
Then, I poured the turkey and veggie mixture into the crust. It filled it up pretty nicely. I unrolled the second pie crust and placed it on top. I pinched the edges together to seal it all in, and cut a few slits in the top crust to let the steam escape.
Baking Time!
I popped the whole thing into a preheated oven at, oh, I think it was 375 degrees Fahrenheit. I baked it for about 30-40 minutes, until the crust was golden brown and the filling was bubbly.
- Keep an eye on it! Every oven is different, so your baking time might vary.
- You’ll know it’s done when the crust is golden and the filling is hot and bubbly.
I pulled it out of the oven and let it cool for a few minutes before slicing into it. It smelled amazing, and let me tell you, it tasted even better. The creamy filling, the flaky crust, the tender turkey… it was a total comfort food win!
So there you have it. My super simple, super satisfying turkey pot pie with cream of mushroom soup. It’s the perfect way to use up those leftovers and make a meal that everyone will love. Give it a try – you won’t be disappointed!
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