My easy turkey pot pie casserole is a family favorite dinner recipe made with mixed veggies, cream of chicken soup, and pie crusts. It's quick and easy to assemble, especially if you have leftover turkey in the fridge. Holiday leftovers have never tasted this good!
See my collection of leftover turkey recipes for more ideas, including my turkey pot pie topped with mashed potatoes.
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Packed with savory flavors and simple ingredients, my turkey pot pie casserole is a satisfying dinner recipe that's easy to make.
With a flaky pie crust topping and a creamy filling loaded with tender vegetables and turkey meat, it's the perfect way to enjoy your Thanksgiving leftovers.
You can customize the mixed veggies to your liking and what you have readily available, or swap the turkey for chicken if you don't have turkey on hand.
It's a flexible, fuss-free meal that my family has always enjoyed!
Top Tip
You can make all of the pot pie components from scratch. This easy version uses canned condensed cream of chicken soup, frozen and/or canned veggies, and a store-bought boxed pie crust to make it a fast, no-fail recipe!
🥘 Ingredients
- Cream of Chicken Condensed Soup - Either two 10.5-ounce cans or one large family-sized can of cream of chicken soup, or make your cream of chicken at home.
- Half & Half - Half & half, whole milk, or a half & half substitute if you need a non-dairy option.
- Seasoning - Equal amounts of salt, pepper, garlic powder, and onion powder. As-is, the seasoning is pretty mild to appeal to everyone. Season to taste to cater to what your family likes.
- Turkey - 4 cups of cooked turkey (chopped). Swap for pulled rotisserie chicken, canned chicken, or chicken leftovers.
- Mixed Vegetables - Frozen and thawed veggies or canned and drained. You could even dice up fresh veggies if you prefer. My top choices are potatoes, carrots, peas, green beans, and corn. No one in my family lets me add lima beans, but I suggest adding them, too!
- Pie Crust - Boxed pie crust, or see my double pie crust recipe for a homemade pot pie crust. You could even place phyllo dough or puff pastry sheets, as well as unbaked biscuits, on top in place of pie crust if desired.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Leftover Turkey Pot Pie Casserole
You'll need your measuring utensils, a mixing bowl, a silicone spatula, and a 9x13 baking dish.
One turkey pot pie casserole makes 6 hearty servings, and the leftovers are amazing for lunch the next day!
Preheat To Prep
- Step 1: Preheat. Preheat your oven to 375°F (190°C/Gas Mark 5).
Combine Turkey Pot Pie Filling
- Step 2: Make pot pie gravy. In a mixing bowl, combine 21-22 ounces (595.34 grams) of cream of chicken condensed soup with 2 cups (473.18 milliliters) of half & half, and ¼ teaspoon each of salt, pepper, garlic powder, and onion powder, and mix.
- Step 3: Fold in turkey and veggies. Mix in 4 cups (397.6 grams) of turkey, then add 4 cups (728 grams) of frozen mixed vegetables and fold into the mixture.
Assemble & Bake
- Step 4: Top with pie crust. Transfer the pot pie mix to your prepared baking dish. Roll and trim 1 pie crust to fit over the casserole.
- Step 5: Bake. Bake at 375°F (190°C/Gas Mark 5) for 45-50 minutes or until the crust is a light golden brown and the filling is bubbling around the edges.
- Step 6: Cool and serve. Remove from your oven and let cool for a few minutes before serving.
💭 Angela's Pro Tips & Recipe Notes
- Use what you have on hand. I used a combination of frozen and canned mixed vegetables, but you can use whatever veggies you have in the house.
- Use up your leftovers. Use leftover turkey if you have it, or you can quickly make a turkey breast in the air fryer and chop it.
- Try different soups. Cream of chicken soup is my favorite choice for this casserole, but other condensed 'cream of' soups can be used in its place. Cream of mushroom, cream of onion, or even cream of bacon would be delicious.
- Thaw and drain your veggies! Be sure to thaw frozen vegetables and drain off any excess liquid before assembling your casserole. You can thaw the veggies in the fridge overnight or set them under warm running water to thaw them quickly.
- Remove excess pie crust as needed. If using packaged pie crust sheets, trim and place over the casserole. They can overlap a bit when assembled. I prefer to overlap the crust so that the filling doesn't bubble up in the center of the casserole while baking.
- Protect your oven. To prevent a mess in your oven if your casserole dish is filled to the brim, place the dish on a baking sheet or a sheet of aluminum foil.
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🥡 Storing & Reheating
Once cooled, tightly wrap your turkey pot pie casserole in cling film and refrigerate it for up to 3 days.
Use two layers of plastic cling film and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Unwrap the casserole and cover it with foil. Reheat at 350°F (175°C/Gas Mark 4) for 30 minutes or until bubbling hot around the edges.
Reheat individual portions in the microwave on high power until warmed.
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📖 Recipe Card
Easy Turkey Pot Pie Casserole
Ingredients
- 21-22 oz cream of chicken condensed soup
- 2 cups half & half (or whole milk)
- ¼ teaspoon each, salt & pepper (to taste)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 4 cups turkey (chopped)
- 4 cups frozen mixed vegetables (frozen and thawed or canned and drained)
- 1 pie crust (boxed or a double pie crust recipe)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 375°F (190°C/Gas Mark 5).
Combine Turkey Pot Pie Filling
- In a mixing bowl combine 21-22 oz cream of chicken condensed soup with 2 cups half & half, ¼ teaspoon each, salt & pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and mix.
- Mix in 4 cups turkey, then add 4 cups frozen mixed vegetables and fold into the mixture.
Assemble & Bake
- Transfer the pot pie mix to your prepared baking dish. Roll and trim 1 pie crust to fit over the casserole.
- Bake at 375°F (190°C/Gas Mark 5) for 45-50 minutes or until the crust is a light golden brown and the filling is bubbling around the edges.
- Remove from your oven and let cool for a few minutes before serving.
Notes
- I used a combination of frozen and canned mixed vegetables, but you can use whatever veggies you have in the house.
- Use leftover turkey if you have it, or you can quickly make a turkey breast in the air fryer and chop it.
- Cream of chicken soup is my favorite choice for this casserole, but other condensed 'cream of' soups can be used in its place. Cream of mushroom, cream of onion, or even cream of bacon would be delicious.
- Be sure to thaw frozen vegetables and drain off any excess liquid before assembling your casserole. You can thaw the veggies in the fridge overnight or set them under warm running water to thaw them quickly.
- If using packaged pie crust sheets, trim and place over the casserole. They can overlap a bit when assembled. I prefer to overlap the crust so that the filling doesn't bubble up in the center of the casserole while baking.
- To prevent a mess in your oven if your casserole dish is filled to the brim, place the dish on a baking sheet or a sheet of aluminum foil.
- Once cooled, tightly wrap your turkey pot pie casserole in cling film and refrigerate it for up to 3 days.
- Use two layers of plastic cling film and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
- Unwrap the casserole and cover it with foil. Reheat at 350°F (175°C/Gas Mark 4) for 30 minutes or until bubbling hot around the edges.
- Reheat individual portions in the microwave on high power until warmed.
Lori Moffatt says
Hi there, the concept is terrific but nowhere where do you explain what to do with the bottom pie shell that goes on the 13 x 9” pan it just shows a picture of it but no step as to whether you cook it or not before beforehand. You may want to add that and it’ll be perfect!
Angela Latimer says
The entire 1 pie shell crust or pastry dough is rolled and fitted together to make the top crust. No bottom pie crust is needed (and no pre-baking either). Thanks!