Quik Turkey Pot Pie
A comforting turkey pot pie with creamy filling and flaky crust, perfect for utilizing leftovers. Savory, hearty, and ideal for family dinners or cozy gatherings.
Ingredients
Instructions
- Mix leftover turkey, mushroom soup, cream of chicken soup, chopped onion, seasoned salt, garlic, and Greek seasoning in a pot.
- Add peas and carrots if desired, and heat on stove for 10 minutes.
- Pour the hot mixture into a prepared pie crust.
- In a separate bowl, combine Bisquick, eggs, and milk; stir for 2 minutes.
- Pour the batter over the turkey mixture in the pie crust.
- Bake at 350°F for 40 minutes until golden brown.
- Let cool for 10 minutes before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine to the turkey mixture. You can substitute leftover chicken for turkey if needed. If you don't have Greek seasoning, a mix of oregano and thyme works well. To make it lighter, use low-fat soups. Ensure the pie crust is well-prepared to avoid sogginess.
Serving Suggestions
Serve this delicious pot pie with a simple side salad for a complete meal. For a heartier option, pair it with garlic bread or steamed vegetables. It also goes well with a light white wine, enhancing the flavors of the dish. This recipe is ideal for using up Thanksgiving leftovers.
Storage & Reheating
Store leftover turkey pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes or bake in a 350°F oven for about 15-20 minutes until heated through. Cover with foil to prevent over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Quik Turkey Pot Pie contains roughly 634 calories, with 14g protein, 86g carbohydrates, and 27g fat. It is an excellent source of vitamin A (36% of the Daily Value), iron (31% of the Daily Value), and protein (28% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the turkey pot pie?
Yes, you can freeze the assembled but unbaked pot pie. Wrap it tightly in plastic wrap and foil before freezing for up to 2 months. When ready to bake, thaw it in the refrigerator overnight and then bake according to the recipe instructions.
What can I use instead of mushroom soup?
If you don't have mushroom soup, you can substitute it with cream of celery soup or a homemade roux-based white sauce. Both alternatives will maintain the creaminess of the dish while adding a different flavor profile.
How do I know when the pot pie is done baking?
The pot pie is ready when the top is golden brown and a toothpick inserted in the center comes out clean. Additionally, you should see bubbling around the edges, indicating that the filling is hot and cooked through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).