Turkey Pot Pie Casserole
Cooked turkey and mixed vegetables in a creamy cream of chicken and half and half sauce, baked under a golden pie crust.
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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.
Notes
Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 597kcalCarbohydrates: 42.2gProtein: 36.7gFat: 30.7gSodium: 1132mgFiber: 4.5gSugar: 7.8g