This is an easy-to-make turkey pot pie recipe. You may recognize the recipe from your childhood because of the ingredients. I love the Campbell soup recipes of all kinds. I’m not sure, but I think if they had a cookbook, this recipe may have been in it.
You may have read the post I wrote recently about how to cook a turkey. I used the leftover turkey to make this pot pie, and it worked out great. There are other pot pie recipes that use a variety of meats, but chicken and turkey are our favorites.
I have this aged, wrinkled-up piece of paper with the pot pie recipe. I’m assuming it was from my mom’s recipe box. She always typed her recipes. Either way, it’s super easy to make this recipe.
If you make your own pie crusts, I applaud you. I need to practice doing that since the ones I purchased today turned out to be a little pricey. You can find premade pie crusts at most stores, but not frozen ones. Today I purchased frozen ones, and they worked fine. Have you seen those chicken pot pies at Costco? Maybe Sam’s Club has them; I don’t know. Well, they’re so good, and actually reasonable as well.
There’s something comforting about a warm turkey pot pie filled with chunks of turkey, vegetables, and gravy (from the potato soup) and topped with a flaky pie crust. I bet you can almost smell it baking in my oven, right?
The History of Turkey Pot Pie and a Few Fun Tidbits
Turkey pot pie feels like something Grandma always made, and in a true way, because the dish goes back much further than most of us would guess. Meat pies baked in a crust are some of the oldest comfort foods around. In Roman times, cooks were sometimes a bit theatrical about it. They would occasionally tuck a live bird inside the crust so it would fly out when the pie was cut open at the table. I promise my recipe has no surprises like that!
In medieval England, savory pies were everyday food. The thick crust worked as both a baking dish and a way to keep the filling fresh, and it wasn’t always meant to be eaten. Sailors had their own version too, often called a sea pie, because it was made aboard ships. It was usually layered with whatever meats were on hand, including pigeon, veal, mutton, and even turkey.
When English settlers came to America, they brought their love of savory pies with them. By the late 1700s, pot pie had become a familiar part of American cooking. American cooks made it their own, often topping the filling with biscuits or a simple pastry crust instead of fancy puff pastry. Turkey was a natural fit since wild turkeys are native to North America, and pioneer families wasted nothing. A pot pie stretched a little meat, some garden vegetables, and a pan of gravy into a hearty meal that fed the whole family.
The real boom in popularity came in the 1950s. After Carl Swanson passed away, his sons took over the family poultry business in Omaha, Nebraska. In 1951, they started selling frozen pot pies made with chicken, turkey, and beef, and shoppers snapped them up. Busy moms could pop one in the oven, and dinner was ready without any fuss.
Here’s a tidbit I love. Turkey pot pie is connected to the invention of the TV dinner. One year after the holidays, Swanson found itself with roughly 520,000 pounds of leftover frozen turkey. The company kept it cold in refrigerated railroad cars while they tried to figure out what to do with it. They couldn’t turn it into pot pies fast enough, so they came up with a new idea: a complete turkey dinner on a divided tray. The TV dinner was born. So the next time you’re staring at a fridge full of Thanksgiving leftovers, know you’re in good company!
Did you know pot pie even has its own holiday? National Great American Pot Pie Day is celebrated every year on September 23rd. It was started in 2002 by Marie Callender’s, a company well known for its frozen pot pies. The date falls right around the start of fall, when most of us start craving warm, cozy meals again.
One more fun fact: the name can mean different things depending on where you live. In Pennsylvania Dutch country, “pot pie” often means a hearty stew with thick, square noodles and no crust at all.
Whether you use leftover holiday turkey or roast a turkey breast just for this recipe, turkey pot pie is one of the best ways I know to stretch your food dollars and fill your family’s tummies. It’s frugal, freezes beautifully, and has fed families for generations.
Easy Turkey Pot Pie
In case you missed this post, How To Cook A Turkey
Kitchen Items You May Need
- 9-inch Pie Plate
- Measuring Cups
- Measuring Spoons
- Whisk (for egg)
- Colander
Easy Turkey Pot Pie
Step One
I always recommend gathering your ingredients so you’re ready to make your recipe.
Step Two
Drain the Veg-All vegetables in a colander and set them aside. Combine the two cans of potato soup, the drained Veg-All veggies, the turkey, the milk, thyme, and pepper.
Step Three
Stir until creamy and smooth. The Veg-All has 7 vegetables in the can. In that one can, there are cubed potatoes, carrots, peas, corn, green beans, celery, and lima beans.
Step Four
Grease your 9-inch pie plate. Place one of the thawed pie crusts in the bottom. If you make your own pie crusts, which would be awesome, place one of yours in the bottom of the greased pie plate.
Step Five
Scoop the mixture into the pie crust.
Step Six
Place the second pie crust on top of the mixture and seal the edges. Make a few slits in the top and brush them with some of the egg to make a shiny, glossy top before baking. Preheat your oven to 375°F (190°C) and bake for 40 minutes or until golden brown. Remove it from the oven and let it rest for ten minutes before serving.
Step Seven
I placed some aluminum foil on a cookie sheet in case the pie boiled over, but it didn’t. Better safe than sorry.
Finished Product
I wish you could smell my house; it smells like homemade turkey pot pie!
Easy Turkey Pot Pie Recipe
Turkey Pot Pie
Ingredients
- 2 cans of cream of potato soup (10-3/4 ounces)
- 1 16-ounce can of VEG-ALL (drained)
- 2 cups turkey or chicken cubed (bite-size pieces)
- 1/2 cup of milk
- 1/2 teaspoon thyme seasoning
- 1/2 teaspoon black or white pepper
- 2 9-inch frozen pie crusts (thawed)
- 1 egg (slightly beaten)
Instructions
- Preheat your oven to 375°F (190°C.
- Grease your 9-inch pie plate and place one pie crust on it.
- Combine the potato soup, the can of VEG-All, the turkey or chicken, the milk, the thyme, and pepper.
- Combine the potato soup, the can of VEG-All, the turkey or chicken, the milk, the thyme, and pepper.
- Scoop the mixture into the bottom pie crust.
- Cover the mixture with the second pie crust. Crimp the edges to seal the mixture in the pie crusts.
- Use a knife to slit the top crust to release steam while cooking.
- Brush the top crust with the beaten egg (optional). Bake for 40 minutes or until golden brown. Cool 10 minutes before serving.
Can I substitute chicken for turkey?
Absolutely, that’s why I added it to the recipe card. I love a warm pot pie in the winter; it’s the best!
How should I store the turkey pot pie?
I cover the pie plate tightly with plastic wrap and store it in the refrigerator.
Can I freeze the turkey pot pie after baking it?
Yes, you can freeze portions after baking for up to 2 or 3 months. I recommend you use airtight containers.
Can I freeze the turkey pot pie before baking it?
Yes, you can. Cover it tightly with plastic wrap and place it in the freezer. Don’t thaw the pie before baking it, or it will be a mushy mess. Bake as directed in the recipe card. Because it’s frozen, it will take longer in the oven to bake through, so use your thermometer to check for 165°F (73°C) doneness.
How long is cooked turkey safe to keep in the refrigerator?
I quote the USDA: “USDA recommends using cooked turkey within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. “
Can I use some rotisserie chicken instead of turkey?
I actually love rotisserie chicken; it would work for sure. Mark and I often buy the rotisserie chicken from Costco. At the current price of $4.99, it has to be a loss leader. Check out the offerings at other places, and you’ll see what I mean.
Can I use different vegetables?
Yes, you can. If you use frozen ones, I would cook them first, or it may turn out runny from the liquid. You could actually use just about any leftover cooked vegetables you like.
FInal Word
I hope you try making my turkey pot pie. Please let me know if you grew up with this recipe or a very similar one. It’s all about cooking from scratch, even with a few cans and some frozen pie crusts. Please stay safe and stay well. May God bless this world, Linda
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