Description
A warm and bubbly turkey pot pie casserole with creamy filling, tender turkey, and flaky crust, perfect for cozy family dinners or using up leftovers.
Ingredients
Scale
- 2 cups cooked turkey (about 300g)
- 3 cups frozen mixed vegetables (about 450g)
- 1 can cream of chicken soup (10.5 oz)
- 1 cup milk (240ml)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- Pie crust or puff pastry
Instructions
- Preheat your oven to 375°F (190°C) and grease your casserole dish lightly with cooking spray or butter.
- In a large mixing bowl, combine cooked turkey, frozen mixed vegetables, cream of chicken soup, milk, salt, pepper, and garlic powder. Mix until everything is evenly coated.
- Pour the filling into your prepared casserole dish and spread it out evenly.
- Roll out your pie crust or puff pastry to fit the dish, then place it over the filling. Trim any excess and crimp the edges for a neat finish. Cut a few small slits in the crust to allow steam to escape.
- Place the casserole dish on a baking sheet and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the casserole cool for 5-10 minutes before serving.
Notes
Keep the crust chilled before baking for a flaky texture. Avoid overfilling the dish to prevent spillage. Customize with seasonal vegetables or fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 380
- Sugar: 4
- Sodium: 850
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 3
- Protein: 25
Keywords: turkey pot pie, casserole, comfort food, leftover turkey, easy dinner