Hey there! Looking for a way to transform those Thanksgiving or holiday leftovers into something truly amazing? My Dad’s Leftover Turkey Pot Pie Casserole is the answer! This recipe is quick, easy, and packed with flavor, making it a family favorite in my house. It’s the perfect comfort food for a chilly evening, and I can’t wait to share it with you.
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: Perfect for busy weeknights, this recipe comes together in under an hour1.
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: A fantastic way to use up that leftover turkey and veggies13.
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: Creamy, savory, and satisfying, it’s the ultimate comfort dish2.
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: Easily adaptable to your favorite veggies and seasonings3.
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: Even the pickiest eaters will love this pot pie casserole1.
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Prep Time: 15 minutes
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Cook Time: 45 minutes
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Serving Size: 6-8 servings1
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4 cups cooked turkey, chopped1
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4 cups frozen mixed vegetables (thawed or canned and drained)1
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21-22 oz cream of chicken condensed soup1
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2 cups half & half (or whole milk)1
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1/4 teaspoon salt1
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1/4 teaspoon pepper1
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1/4 teaspoon garlic powder1
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1/4 teaspoon onion powder1
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1 pie crust (boxed or homemade)1
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4 tablespoons (1/2 stick) unsalted butter2
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1 small onion, finely diced2
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2 cloves garlic, minced2
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: Preheat your oven to 375°F (190°C/Gas Mark 5)1.
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: In a large skillet over medium heat, melt the butter. Add the diced onion and cook until softened, about 5-8 minutes. Add the minced garlic and cook until fragrant, about 30 seconds2.
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: In a mixing bowl, combine the cream of chicken soup, half & half, salt, pepper, garlic powder, and onion powder. Mix well1.
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: Add the chopped turkey and mixed vegetables to the soup mixture. Fold everything together until well combined1.
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: Pour the turkey and vegetable mixture into a 9×13 inch baking dish1.
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: Next, add the frozen vegetables to the pan and cook until heated through, stirring occasionally for about 10 minutes2.Add the half and half and cream of chicken soup, whisk it in until combined2. Add the turkey and pepper, stir it in until coated in the sauce. Heat until it just starts to bubble, taste, and add salt or more pepper if needed2. Pour the mixture into the prepared baking dish2.
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: Roll out the pie crust and trim to fit over the casserole dish. Place the crust on top of the turkey mixture1.
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: Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly1.
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: Remove from the oven and let cool for a few minutes before serving. This will help the filling set a bit1.
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: A fresh green salad complements the richness of the pot pie1.
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: A dollop of cranberry sauce adds a touch of sweetness1.
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: For an extra hearty meal, serve with a side of mashed potatoes1.
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: গরম রোলস দিয়ে পরিবেশন করুন।
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: A side of steamed green beans or broccoli adds a healthy touch1.
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: Feel free to add other vegetables like carrots, celery, or peas3.
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: Chicken or ham can be substituted for turkey3.
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: Add a pinch of red pepper flakes for a little heat3.
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: Sprinkle some shredded cheese over the filling before adding the crust3.
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: Fresh thyme or rosemary can add a wonderful flavor3.
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: For a change, top with homemade biscuits instead of pie crust2.
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Absolutely! Assemble the casserole and store it in the fridge for up to 24 hours before baking1.
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Yes, you can freeze the unbaked casserole. Wrap it tightly in plastic wrap and foil. Bake from frozen, adding about 20-30 minutes to the baking time1.
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Make sure the filling isn’t too watery before adding the crust, and brush the crust with an egg wash before baking3.
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You can use cream of mushroom soup or make your own cream sauce from scratch2.
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Yes, puff pastry adds a lovely flaky texture8.
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Calories: 637kcal1
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Carbohydrates: 45g
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Protein: 35g
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Fat: 35g
Note: Nutritional information may vary based on specific ingredients and serving sizes.
I hope you love this Dad’s Leftover Turkey Pot Pie Casserole as much as my family does. It’s a delicious, comforting, and easy way to make the most of your holiday leftovers. Happy cooking!1
