Leftover Turkey Pot Pie Recipe with Cream of Chicken Soup

Savory Turkey Pot Pie with Cream of Chicken Soup: A Cozy Way to Use Leftovers

Transform your holiday leftovers into a comforting and delicious meal with this Turkey Pot Pie recipe. This dish combines a flaky crust, tender turkey, and a creamy filling, making it an ideal choice for a family dinner, especially after Thanksgiving!

Ingredients

Before you start, gather the following ingredients:

• 1 ½ cups frozen mixed vegetables
• 1 ½ cups leftover white meat turkey (or rotisserie chicken)
• 1 can low-fat cream of chicken soup (Campbell’s recommended)
• 1 cup Kodiak buttermilk pancake mix
• 1 egg
• ½ cup 1% milk

Instructions

This Turkey Pot Pie takes about 35 minutes to make from start to finish, including prep and cooking time. Perfect for your post-holiday meal plan!

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine the frozen mixed vegetables, leftover turkey, and cream of chicken soup. Stir until the mixture is well-coated.
3. Pour the turkey mixture into an ungreased 9-inch pie dish.
4. In a medium bowl, whisk together the Kodiak pancake mix, egg, and milk until smooth.
5. Pour the batter over the turkey mixture, ensuring an even spread with a spatula.
6. Bake for 30 minutes or until the top is golden brown.

Tips for Storing Leftover Turkey Safely

To preserve your leftover turkey and ensure it’s safe to eat later, remember these essential storage tips:

1. Cool Quickly: Carve turkey into smaller pieces and refrigerate or freeze within two hours of cooking to prevent bacterial growth.
2. Use Airtight Containers: Store turkey in airtight containers or freezer bags. Double-wrap for freezing to minimize freezer burn.
3. Label and Date: Clearly label containers with the storage date. Turkey lasts in the fridge for up to four days and in the freezer for two to six months.

Substitutions and Variations

This Turkey Pot Pie is highly adaptable! Consider these substitutions based on your pantry:

1. Different Soups: Swap cream of chicken for cream of mushroom for a richer flavor.
2. Broth Options: Add heavy cream or turkey broth for a creamier filling. A splash of white wine can add depth.
3. Crust Choices: Use puff pastry or a homemade pie crust for an upgraded texture. Store-bought crusts work well too!
4. Change Proteins: No turkey? Use leftover chicken or rotisserie chicken instead.
5. Extra Veggies: Enhance with green beans, fresh herbs, or any other veggies you have on hand.

FAQs

• Can I use rotisserie chicken instead of turkey?
  Yes! Rotisserie chicken is a perfect substitute and adds great flavor.
• How should I store leftover turkey pot pie?
  Store in an airtight container in the refrigerator for up to three days. Reheat at 350°F or in the microwave.
• Can I make this pot pie ahead of time?
  Absolutely! Assemble it, cover with plastic wrap, and refrigerate for up to 24 hours before baking.

Enjoy This Cozy Meal!

This Turkey Pot Pie with Cream of Chicken Soup is perfect for using up holiday leftovers and is sure to please the whole family. Happy cooking!