Turkey Pot Pie Casserole is pot pie without the fuss: cooked turkey and mixed vegetables stirred into a creamy sauce of cream of chicken soup, half and half and simple seasonings, poured into a baking dish and covered with a single pie crust. It serves 6, takes about 10 minutes to put together, and is a good home for leftover holiday turkey.
How to make it: Whisk the soup, half and half, salt, pepper, garlic powder and onion powder together, then stir in the turkey and fold in the thawed vegetables. Spread it in a greased baking dish, lay a pie crust over the top, and bake at 375°F for 45 to 50 minutes, until the crust is golden and the filling bubbles.
Why You’ll Love It
- 10 minutes of prep: no roux to stir and no bottom crust to roll.
- Uses leftovers: 4 cups of cooked turkey, or leftover chicken.
- A creamy filling: cream of chicken soup and half and half make the sauce.
- Flexible topping: a pie crust, or homemade biscuits.
Ingredient Notes
Cream of chicken soup: About 21 ounces of condensed soup, or two cans.
Half and half: Two cups. Whole milk works in its place.
Seasonings: A quarter teaspoon each of salt, black pepper, garlic powder and onion powder. Taste and add more salt and pepper if you like.
Cooked turkey: Four cups, chopped. Leftover chicken works the same way.
Mixed vegetables: Four cups of frozen mixed vegetables, thawed, or canned vegetables, drained.
Pie crust: One crust, refrigerated or homemade, for the top.
Ingredients
- 21 ounces condensed cream of chicken soup (about 2 cans)
- 2 cups half and half (or whole milk)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 cups chopped cooked turkey (or leftover chicken)
- 4 cups frozen mixed vegetables, thawed (or canned, drained)
- 1 pie crust, refrigerated or homemade
How to Make Easy Turkey Pot Pie
1. Heat the oven. Preheat the oven to 375°F.
2. Make the sauce. In a mixing bowl, combine the cream of chicken soup, half and half, salt, pepper, garlic powder and onion powder.
3. Add the filling. Mix in the turkey, then fold in the mixed vegetables.
4. Top. Transfer the filling to a greased baking dish. Roll and trim the pie crust to fit over the top.
5. Bake. Bake 45 to 50 minutes, until the crust is light golden brown, the filling is bubbling around the edges and it reaches 165°F in the center.
6. Serve. Let it cool for a few minutes before serving.
Does Turkey Pot Pie Have a Bottom Crust?
A classic pot pie can have a crust on the bottom and the top. This casserole skips the bottom one: the creamy filling goes straight into the dish, and a single crust goes on top.
Cover the filling. Roll the crust out a little if needed, lay it over the dish, and trim the edges to fit. The top crust bakes to a light golden brown while the filling underneath heats through.
Look for bubbles. It is done when the crust is light golden and the sauce is bubbling around the edges. Check the center with a thermometer for the temperature in step 5.
Prefer both crusts? A double-crust turkey pot pie, with a crust under and over a thickened filling, is the other way to go.
Turkey Pot Pie Casserole with Biscuits
For a biscuit top, heat the filling on the stove until it just starts to bubble and pour it into a 9×13-inch dish. Stir together 2 cups of flour, 1 1/2 tablespoons of baking powder, 2 teaspoons of sugar, 1/2 teaspoon of salt and 1/4 teaspoon of baking soda. Cut in a stick of very cold butter until it looks like coarse sand, then stir in 3/4 cup of buttermilk. Knead a few times, roll it out 1/2 inch thick, cut it into 8 pieces and set them on the hot filling. Brush with the remaining tablespoon of buttermilk and bake at 375°F for 20 to 25 minutes, until the biscuits are lightly golden. Broil briefly if you want more color.
Tips for Success
- Thaw the vegetables: frozen vegetables go in thawed; canned ones go in drained.
- Grease the dish: before the filling goes in.
- Let it cool a few minutes: before serving.
Variations
- Chicken pot pie casserole: use 4 cups of leftover chicken instead of turkey.
- Stuffing crust: top the filling with a homemade bread stuffing instead of pastry.
- Dumpling-style topping: drop a simple dough of flour, baking powder, egg and milk over the filling.
- With peas: use frozen peas as part of the vegetables.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and eat them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat portions to 165°F.
What to Serve With It
It is a full meal on its own; add a green salad or cranberry sauce if you like. For more pot pie dinners, try slow cooker 5-ingredient chicken pot pie, slow cooker Amish chicken pot pie or chicken pot pie noodle skillet. For more comfort casseroles, there is creamed chicken and biscuits casserole and chicken and dumpling casserole, and for the turkey itself, slow cooker turkey breast.
Frequently Asked Questions
Does turkey pot pie have a bottom crust?
It can, but this casserole version does not. The filling goes straight into the dish with one crust on top.
Can you make turkey pot pie with biscuits and cream of chicken soup?
Yes. Make the creamy cream of chicken filling, heat it until it bubbles, and top it with homemade biscuits instead of a pie crust. Bake until the biscuits are lightly golden.
Can I use chicken instead of turkey?
Yes. Four cups of leftover chicken works the same way.
Can I use canned vegetables?
Yes. Drain them well and use them in place of the thawed frozen vegetables.
Final Notes
Stir the filling together, cover it with one crust, and bake until it bubbles. If you make it, tell me how it turned out in the comments.
Turkey Pot Pie Casserole
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Ingredients
- 21 ounces condensed cream of chicken soup 21 to 22 ounces, about 2 cans
- 2 cups half and half or whole milk
- 1/4 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 cups cooked turkey chopped, or leftover chicken
- 4 cups frozen mixed vegetables thawed, or canned and drained
- 1 pie crust refrigerated or homemade
Instructions
- Preheat the oven to 375°F.
- In a mixing bowl, combine the cream of chicken soup, half and half, salt, pepper, garlic powder and onion powder.
- Mix in the turkey, then fold in the mixed vegetables.
- Transfer the filling to a greased baking dish. Roll and trim the pie crust to fit over the top.
- Bake 45 to 50 minutes, until the crust is light golden brown, the filling is bubbling around the edges and it reaches 165°F in the center.
- Let it cool for a few minutes before serving.
