Fast & Easy Turkey Pot Pie: Comfort Food in Under an Hour!

Craving a warm, comforting pot pie but short on time? This fast and easy turkey pot pie recipe is your answer! Perfect for using leftover Thanksgiving turkey or rotisserie chicken, this dish comes together in under an hour with minimal effort. Forget slaving away in the kitchen; this recipe is all about maximum flavor with minimum fuss. Get ready to enjoy a creamy, savory, and utterly satisfying meal the whole family will love.

## Why You’ll Love This Recipe

* **Quick and Easy:** From prep to table in under an hour!
* **Perfect for Leftovers:** A delicious way to use leftover turkey or chicken.
* **Customizable:** Easily adapt the vegetables and seasonings to your liking.
* **Comfort Food Classic:** Warm, creamy, and oh-so-satisfying.
* **Family-Friendly:** A guaranteed crowd-pleaser for kids and adults alike.

## Ingredients You’ll Need

* **Cooked Turkey or Chicken:** 3 cups, shredded or cubed. Leftover Thanksgiving turkey, rotisserie chicken, or cooked chicken breasts work perfectly.
* **Frozen Mixed Vegetables:** 1 (10-12 ounce) bag. Peas, carrots, corn, and green beans are a classic mix, but feel free to use your favorite combination.
* **Cream of Chicken Soup:** 1 (10.75 ounce) can. This provides the creamy base for the pot pie filling. You can substitute cream of mushroom or celery soup if preferred.
* **Milk or Chicken Broth:** ½ cup. Used to thin the soup to the desired consistency. Chicken broth will add more savory flavor.
* **Butter:** 2 tablespoons. For sautéing the aromatics and adding richness to the filling.
* **Onion:** ½ cup, chopped. Adds a savory base to the flavor profile.
* **Garlic:** 2 cloves, minced. For extra flavor and aroma.
* **Dried Thyme:** ½ teaspoon. Adds a classic pot pie flavor.
* **Dried Rosemary:** ¼ teaspoon. Complements the turkey and vegetables.
* **Salt and Pepper:** To taste. Seasoning is key to a flavorful pot pie.
* **Refrigerated Pie Crusts:** 1 box (2 crusts). These make the recipe incredibly easy. You can also use puff pastry for a flakier topping.
* **Egg (optional):** 1, beaten. For an egg wash to create a golden-brown crust.

## Equipment You’ll Need

* **Large Skillet or Dutch Oven:** To cook the filling.
* **9-inch Pie Plate:** To bake the pot pie.
* **Measuring Cups and Spoons:** For accurate ingredient measurements.
* **Cutting Board and Knife:** To chop the onion and garlic.
* **Small Bowl (optional):** To prepare the egg wash.
* **Pastry Brush (optional):** To apply the egg wash.

## Step-by-Step Instructions

Follow these simple steps to create your delicious turkey pot pie:

**1. Preheat Oven and Prepare Pie Plate:**

* Preheat your oven to 375°F (190°C).
* Lightly grease a 9-inch pie plate. This will prevent the crust from sticking.

**2. Sauté the Aromatics:**

* Melt the butter in a large skillet or Dutch oven over medium heat.
* Add the chopped onion and cook until softened, about 5 minutes.
* Add the minced garlic and cook for another minute, until fragrant.

**3. Create the Filling Base:**

* Stir in the cream of chicken soup and milk (or chicken broth) until well combined.
* Bring the mixture to a simmer, stirring occasionally.

**4. Add Vegetables and Seasonings:**

* Add the frozen mixed vegetables, dried thyme, and dried rosemary to the skillet.
* Stir to combine and cook until the vegetables are heated through, about 5 minutes.
* Season with salt and pepper to taste. Remember to taste and adjust the seasoning as needed.

**5. Incorporate the Turkey:**

* Add the cooked turkey or chicken to the skillet.
* Stir gently to combine and heat through. Be careful not to overcook the turkey, as it will dry out.

**6. Assemble the Pot Pie:**

* Place one of the pie crusts in the prepared pie plate. Gently press it into the bottom and up the sides of the plate.
* Pour the turkey and vegetable filling into the pie crust.

**7. Top with the Second Crust:**

* Carefully place the second pie crust over the filling.
* Trim the edges of the crusts to about ½ inch beyond the edge of the pie plate.
* Crimp the edges of the crusts together to seal. You can use a fork to press the edges together or create a decorative crimped edge with your fingers.

**8. Cut Vents in the Crust:**

* Cut several slits or vents in the top crust to allow steam to escape during baking. This will prevent the crust from becoming soggy.

**9. Egg Wash (Optional):**

* In a small bowl, whisk together the egg.
* Brush the top crust with the egg wash for a golden-brown finish. This step is optional but highly recommended.

**10. Bake the Pot Pie:**

* Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
* If the crust starts to brown too quickly, you can tent it with aluminum foil.

**11. Let Cool and Serve:**

* Let the pot pie cool for at least 10 minutes before serving. This will allow the filling to thicken slightly and prevent it from being too runny.
* Serve warm and enjoy!

## Tips and Variations

* **Use Different Vegetables:** Get creative with your vegetables! Add mushrooms, potatoes, sweet potatoes, or spinach for a unique twist.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
* **Add Herbs:** Experiment with different herbs like parsley, sage, or oregano.
* **Make it Creamier:** Add a tablespoon or two of cream cheese or sour cream to the filling for extra richness.
* **Individual Pot Pies:** Use ramekins or small oven-safe dishes to make individual pot pies. Adjust the baking time accordingly.
* **Puff Pastry Topping:** Substitute the pie crust with puff pastry for a flakier and more decadent topping. Cut the puff pastry to fit the pie plate and bake as directed.
* **Biscuits Topping:** Skip the pie crust altogether and top the filling with homemade or store-bought biscuits for a rustic twist.
* **Add Wine:** A splash of dry white wine like Chardonnay or Sauvignon Blanc added to the filling can elevate the flavor profile.
* **Make it Gluten-Free:** Use a gluten-free pie crust and ensure all other ingredients are gluten-free.
* **Thicken the Filling:** If the filling seems too thin after baking, you can thicken it by mixing a tablespoon of cornstarch with a tablespoon of cold water and stirring it into the hot filling. Let it simmer for a few minutes until thickened.

## Serving Suggestions

* Serve the turkey pot pie as a main course for lunch or dinner.
* Pair it with a simple green salad for a complete meal.
* Offer a side of cranberry sauce for a festive touch, especially if using leftover Thanksgiving turkey.
* Serve with a crusty bread roll for dipping into the creamy filling.

## Storage Instructions

* **Refrigerator:** Leftover turkey pot pie can be stored in the refrigerator for up to 3-4 days. Cover it tightly with plastic wrap or store it in an airtight container.
* **Reheating:** Reheat the pot pie in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat it in the microwave, but the crust may become soggy. To help prevent sogginess, you can reheat it under the broiler for a short period, watching carefully to prevent burning.
* **Freezer:** While not ideal due to potential changes in texture, you can freeze cooked turkey pot pie. Let it cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Be aware that the crust may become more delicate after freezing and thawing.

## Nutritional Information (Approximate)

* *Note: Nutritional information is an estimate and can vary based on specific ingredients used.*
* Calories: Approximately 400-500 per serving
* Fat: 25-35g
* Protein: 20-25g
* Carbohydrates: 30-40g

## Frequently Asked Questions (FAQs)

**Q: Can I use chicken instead of turkey?**
A: Absolutely! Chicken works perfectly in this recipe. Rotisserie chicken is a great shortcut.

**Q: Can I make this pot pie ahead of time?**
A: Yes, you can assemble the pot pie ahead of time and store it in the refrigerator for up to 24 hours before baking. Add a few minutes to the baking time.

**Q: My crust is browning too quickly. What should I do?**
A: Tent the pot pie with aluminum foil to prevent the crust from burning.

**Q: Can I use a homemade pie crust?**
A: Yes, feel free to use your favorite homemade pie crust recipe. Just make sure you have enough for a double-crust pie.

**Q: Can I add potatoes to the filling?**
A: Yes, potatoes are a great addition. Peel and cube them before adding them to the filling.

**Q: How do I prevent the bottom crust from becoming soggy?**
A: Make sure your filling isn’t too wet. Also, preheating a baking sheet in the oven and placing the pot pie on the hot baking sheet can help crisp the bottom crust.

**Q: What can I use instead of cream of chicken soup?**
A: Cream of mushroom or cream of celery soup are good substitutes. You can also make a homemade cream sauce using butter, flour, and milk or chicken broth.

**Q: Is this recipe suitable for freezing?**
A: While freezing is possible, it can affect the texture of the crust. If freezing, wrap tightly and thaw completely before baking. It’s best to bake the pot pie fresh if possible.

**Q: Can I use vegetable broth instead of chicken broth?**
A: Yes, vegetable broth is a fine substitute, although it will slightly alter the flavor profile.

This fast and easy turkey pot pie recipe is a surefire way to enjoy a comforting and delicious meal with minimal effort. So gather your ingredients, preheat your oven, and get ready to savor a taste of homemade goodness!