Turkey Tuesday: Easy Turkey Pot Pie

This is the funniest coincidence, actually. My mom texted me over the weekend, showing me this gorgeous photo of her turkey pot pie. I asked her to send me the recipe and she emailed me the exact newspaper clipping I had saved many years ago.

This is my go-to turkey (or chicken) pot pie recipe – and we didn’t even know we shared the love for how easy this one is. 

It’s pretty clear why we like it so much: absolutely no complicated ingredients and store-bought pie crust. (Relax, bakers! A little Pillsbury pie crust or puff pastry, if you prefer, on a weeknight never hurt anyone. It’s how I can get dinner on the table pretty fast after a long day at the office.)

In other words, easy delicious comfort food!

Anyway, the original recipe was written about by Ann Gillespie Lewis in the Minneapolis Star Tribune newspaper years and years ago, and it actually came from a book about the Minnesota State Fair. It’s definitely stood the test of time in my house, and I know if it’s good enough for my mom, then it’s good enough for me! 🙂

Enjoy!

Lara

Easy Turkey Pot Pie

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Ingredients

  

• 1 10.75 ounce can cream of potato soup
• 1/2 cup skim milk
• 3 tablespoons mayonnaise
• 2-1/2 cups cooked turkey diced
• 1-1/2 cups frozen mixed vegetables
• 1/2 cup onion finely chopped
• Salt and pepper to taste
• Herbs to taste optional
• Pastry for a single crust pie
• Melted butter

Instructions

 

• Preheat oven to 375 degrees.
• Stir soup, milk and mayonnaise together in a heavy saucepan over low heat until heated through.
• Add turkey, vegetables, onion, salt, pepper, and herbs (if using), and combine well, cooking another 1-2 minutes.
• Pour mixture into a greased 9-inch pie plate or rectangular pan of similar size.
• Top with pastry, crimping along the edges to seal.
• Cut slits to let steam escape.
• Brush with melted butter.
• Bake 20-30 minutes or until pastry is golden brown.
• Let stand 10 minutes before serving.

Notes

The original recipe calls for 2 percent milk, which you could certainly use. I typically only have skim milk in my house so that's what I substitute.

Adapted from Minnesota State Fair, an Illustrated History

Tried this recipe?Let us know how it was!