Turkey Pot Pie

"This is the best thing I do with leftover turkey."
photo by troyh photo by troyh
photo by troyh
Ready In:


  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 5 ounces evaporated milk
  • 1 tablespoon parsley
  • 12 teaspoon thyme
  • 3 cups cubed leftover cooked turkey
  • 1 (10 ounce) package frozen mixed vegetables, thawed
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • Crust

  • 34 cup instant potato flakes
  • 34 cup flour
  • 14 cup grated parmesan cheese
  • 13 cup margarine
  • 14 cup ice water
  • 3 tablespoons light cream


  • In a bowl, combine soup, milk, parsley and thyme.
  • Stir in turkey, vegetables, salt and pepper.
  • Pour into a greased 11x7 baking dish.
  • Crust: Mix potato flakes, flour and cheese.
  • Cut in margarine until crumbly.
  • Add water; toss with a fork until dough comes together.
  • On floured surface, roll to fit baking dish.
  • Place on top of filling; cut vents in crust.
  • Brush crust with cream.
  • Bake at 400° for 30 minutes, until light brown.
  • You may need to cover with foil to prevent over browning.

Questions & Replies

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  1. Excellent. The filling turned out very tasty. I like biscuits, so I used 2 cups Bisquick, 1/2 cup chedder cheese, and 1 cup milk, to make a topping instead of using the crust. I baked covered with foil for 20 minutes, then uncoverd for 15 more minutes.
  2. It was very good and I loved the crust and I had a great dish in less than an hour Carolyn
  3. What a great recipe! I doubled the recipe because my family loves to eat. Eat they did. They loved it. I did put more evaporated milk in with it. It made more gravy. I did follow the instructions from Mike McCartney and used the bisquick topping and it was yummy. Thanks
  4. Very yummy. I think the next time I will use a little less thyme, I think it overpowered the other flavors. Perfect for our leftover Thanksgiving turkey.
  5. This is sooo good! I diced and sautéed ½ small onion and two celery stalks in 2 T. butter, and then added to Step 1. If no left over turkey or chicken, I dice raw chicken breast and add it to the sautéed veggies as they start to get tender, cooking till done. I used half-n-half for milk. You can use cream or regular milk. The potato flakes and parmesan make the crust my favorite part. Thanks MizzNezz!


  1. I substituted all the milk and cream with soymilk and used a mushroom and leek soup instead of cream of mushroom. The recipe still came out absolutely delicious and it was easy to make!
  2. The picture Troy has posted of this recipe is of the version I made. I basically followed the recipe for the inside of the pot pie, only I used fresh cream instead of evaporated milk and cream of mushroom soup. And for the crust, we just used left over pie crust from Thanksgiving pies ;-). I just put a little crust over some oven safe bowls and cooked it with an egg wash and lots of salt and pepper. Really look pretty IMHO. I heated everything up together for the filling and used leftovers as just a soup too and added some pasta and more stock the second night ;-)... thanks -- sorry for the big adaptations but i was really just looking for a standard recipe to adapt for what i wanted.


After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
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