Turkey Pot Pie (Made With Canned Soup)
Servings 6
Ingredients:
- 1 medium carrot, peeled and sliced
- 1 stalk celery, chopped
- 1 medium onion, finely chopped
- 1/2-3/4 teaspoon dried thyme (rubbed between fingers to release the flavors)
- 1 (10 ounce) can mushrooms, well drained (whole or sliced, squeeze out excess moisture with hands)
- 3 large garlic cloves, minced
- 1 teaspoon fresh ground black pepper, or to taste
- 1/4 cup butter
- 2 1/2 cups cubed cooked turkey (I really don’t measure I just use half a cooked turkey breast or 2-3 cooked chicken breasts)
- 1 tablespoon plus 1 teaspoon all purpose flour
- 1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted
- 1 1/2 cups frozen cut green beans, cooked and drained
- salt, to taste
- pastry for a 9-inch double-crust deep dish pie
Instructions:———————————-
- In a large skillet melt butter over medium heat.
- Add in carrot, celery, onion and thyme; cook stirring until just crisp-tender.
- Add in mushrooms, fresh garlic and black pepper; cook stirring for 2 minutes then remove from heat.
- Place the cubed turkey in a bowl sprinkle with 1 tablespoon plus 1 teaspoon flour then and toss well to coat, then mix in the soup, green beans and the onion mixture; mix well to combine.
- Line the bottom of the pie plate with pastry.
- Add in the turkey mixture.
- Place the remaining pastry on top; seal and flute.
- Slice a couple of slits on top to allow steam to escape.
- Brush lightly with table cream or milk.
- Cover the edges loosley with foil.
- Place the pie plate on a baking sheet.
- Bake bottom-oven rack for 55-60 minutes or until golden brown.
Related posts:
- Kitten’s Turkey Pot Pie
Turkey or Chicken Chili Dumpling Soup
After-Thanksgiving Creamy Turkey and Rice Soup
Easy Lemony Chicken Or Turkey Rice Soup
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