If you're searching for a heartwarming dish that brings the whole family together, look no further than this Savory Turkey Pot Pie Casserole! Bursting with tender turkey, vibrant vegetables, and a creamy filling, all encased in a flaky crust, this recipe is the ultimate comfort food that will leave everyone asking for seconds. Perfect for using up leftover turkey or simply enjoying a delicious homemade meal, this casserole is not just a feast for the taste buds but also a feast for the eyes. Get ready to impress your loved ones with a dish that’s both easy to make and irresistibly delicious!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb cooked turkey, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of mushroom soup
- 1 cup chicken broth
- 1 tsp thyme
- 1 tsp garlic powder
- 1 package refrigerated pie crusts
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish to prevent sticking.
- In a large mixing bowl, combine the shredded cooked turkey, frozen mixed vegetables, cream of mushroom soup, and chicken broth. Mix thoroughly to ensure all ingredients are well incorporated.
- Add thyme and garlic powder to the mixture, stirring to distribute the seasonings evenly throughout the filling.
- Unroll one pie crust and carefully place it as the bottom layer in the prepared baking dish, pressing it gently to line the bottom and sides of the dish.
- Pour the turkey and vegetable mixture evenly over the bottom pie crust, spreading it to create a uniform layer.
- Unroll the second pie crust and place it on top of the filling. Trim any excess edges and crimp the sides to seal the pie crust, creating a decorative border.
- Cut several small slits in the top crust to allow steam to escape during baking.
- Place the casserole in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Remove from the oven and let the casserole cool for 10-15 minutes before serving to allow the filling to set.
- Slice into portions and serve hot, enjoying the comforting blend of turkey, vegetables, and flaky pie crust.
Tips
- Use Leftover Turkey: This recipe is perfect for utilizing leftover turkey from holiday meals. Shredded turkey adds a delightful flavor and saves you time on cooking.
- Customize Your Vegetables: Feel free to swap out the frozen mixed vegetables for your favorites, such as peas, carrots, or corn, to suit your family's taste preferences.
- Enhance the Flavor: Consider adding a splash of Worcestershire sauce or a sprinkle of your favorite herbs, like rosemary or parsley, for an extra burst of flavor.
- Make Ahead: You can prepare the casserole in advance and refrigerate it until you’re ready to bake. Just add a few extra minutes to the baking time if it's cold from the fridge.
- Check for Doneness: Keep an eye on the crust as it bakes. If it starts to brown too quickly, cover the edges with foil to prevent burning.
- Let It Rest: Allow the casserole to cool for 10-15 minutes after baking. This helps the filling set and makes serving easier.
- Serve with a Side Salad: Pair your turkey pot pie casserole with a fresh side salad for a complete meal that balances flavors and textures.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 22g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 75mg
