Recipe by Chef Shelton
I use this recipe to get rid of all that left over turkey after Thanksgiving. You can do this with any leftover poultry maybe even beef or pork though I'm not trying it. ^>^
Top Review by TGirl,RN
we've been making both chicken and turkey pot pies using this recipe since I was a kid (and that's been quite a while!) I don't think I'd try it with beef or pork, unless you change out the soup for cream of mushroom or maybe even the french onion (although I think the french onion might make it too runny. I might have to investigate and work on that one!)
- 2 lbs leftover shredded cooked turkey
- 36 ounces canned Campbell's Cream of Chicken Soup
- 4 refrigerated pie crusts (2 packages or 4 rolls)
- 1 lb canned mixed vegetables, with potato
- salt & pepper
Directions See How It's Made
- Set your refrigerated pie crust out to thaw.
- Chop and shred all left over turkey. You can use either kind of meat for this. Mix in the Cream of Chicken soup and drained mixed veggies. This should be kind of thick to stir.
- Add salt and pepper to your own taste.
- Spray pie pans with non-stick spray. (You can use shallow cake pans but they will take longer to bake.).
- Place unrolled pie crust into the pan and nip off the extra dough around the edges. Be sure to leave some on the rim to mesh with the top crust.
- Fill the pie leaving maybe two to three centimeters from the top with the turkey veggie mixture. Smooth it flat.
- Cover with a top crust and cut steam vents in to the crust.
- Cover the edges with aluminum foil.
- Bake as you would any two crust pie. Remember the mixture is pretty much cooked already you just need to bake the crust.
- Remove the aluminum foil for the last five or so minutes until the whole top crust is golden brown and semi-stiff.
- Serve like pie and enjoy!