Deep-Dish Turkey Pie

By joejudy

Ingredients

• 1 Heat oven to 400°F. In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir until tender. Stir in soup, milk, poultry seasoning, salt and pepper. Cook until thoroughly heated.
• 2 Gently stir in turkey and thawed vegetables. Pour into ungreased 2-quart casserole or 10-inch quiche pan.
• 3 Remove pie crust from pouch; place flat over turkey mixture. Roll up edge of crust to fit top of casserole; flute edge. Cut slits in several places in crust.
• 4 Bake 40 to 50 minutes or until golden brown. Let stand 10 minutes before serving.

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

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Heat oven to 400°F. In 3-quart saucepan or Dutch oven, melt butter over medium heat. Add celery and onion; cook and stir until tender. Stir in soup, milk, poultry seasoning, salt and pepper. Cook until thoroughly heated.

Gently stir in turkey and thawed vegetables. Pour into ungreased 2-quart casserole or 10-inch quiche pan.

Remove pie crust from pouch; place flat over turkey mixture. Roll up edge of crust to fit top of casserole; flute edge. Cut slits in several places in crust.

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My family loves this recipe and when I do make it I always double up so that we can eat it the following day. I would recommend this recipe to all my family and friends!

I had to use chicken. It was a rotisserie chicken and I added the juices from the bottom of the original packaging. They added taste. I used all fresh vegetables, including three little potatoes, sauteed in the drippings and butter. We like a bottom crust, too, and I was pleased with the result. It was good. My husband said if I didn't get my serving, he would eat it all. Satisfying to hear.

I like it better w/the traditional mixed veggies. Otherwise it is a good & simple recipe. Very flavorful.

Thank you for this recipe! I was looking all over for a simple pot pie recipe for leftover turkey and this fit the bill. I did tweek it just a little. I read the review about adding leftover turkey gravy and it worked out wonderful. So much flavor! One can of cream of chicken soup, one "can" leftover gravy and one half cup milk. I had carrots and celery leftover from my relish tray so used fresh carrots, but added peas and corn for the frozen veggies since nobody but me likes broccoli and cauliflower. And I did the bottom crust. Super yummy and super simple.

Wheaties

of people would make this recipe again.

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