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Thanksgiving Leftovers Turkey. Turkey Pot Pie-Yum!
We bake a larger turkey for Thanksgiving, so we can make 4 turkey pot pies with the leftovers.

Here is the recipe for the chicken pot pie.
*Just replace leftovers turkey meat for the chicken.
I always make 4 pies. Freeze 3 and leave one for us to eat.
The recipe is for FOUR (4) PIES.
Very easy to make!
Freezes beautifully.



I highly recommended to buy at Walmart four 9 1/2" Pyrex dishes. Each one cost about $2.50 cents. They are bigger and deeper than the usual 9" Pyrex pie dish, so you can put in much more filling.

Also, buy ONLY REFRIGERATED ready crust (two in a package) NOT FROZEN!!! (I made this mistake only once…

Very Easy Version of Chicken Pot Pie
I rather make four chicken pot pies at one time, and freeze three for later use.

***This recipe is for making 4 (four) chicken/turkey pot pies.

FOUR DEEP DISH CHICKEN POT PIES. Eat one. Freeze the other three.
OR divide the recipe by two (two pies) or by four (one pie).

* First prepare the filling, and then pre-heat the oven to 375 degrees
* Freezes beautifully
* !/8 of a pie, with lots of delicious filling, came to about 130 calories. I can eat 1/4 of a pie for 260 calories. Wow!
* I use 14" non-stick round pan, 4 " deep


4 Pillsbury ready crust, pie dough packages , REFRIGERATED . (NOT FROZEN)
* One package has two pie crusts, for the bottom and the top (net weight: 15 oz.)
About 3 + pounds of FROZEN mixed vegetables, THAWED
4 huge sweet onions, chopped (in the food processor)
1 tablespoon olive oil
3 cans condensed cream of mushroom soup, 94% fat free, undiluted, as is. (OR 1 large family size can plus one small can)
All meat from one rotisserie chicken, chopped (ready made from the grocery store) I buy the family size rotisserie chicken from Walmart (larger chicken)
OR 4 or more cups of leftover turkey from Thanksgiving dinner)
Salt and pepper to taste
6 cloves of garlic, minced (I use 6 large cloves of garlic)
Other spices if you wish
1 egg, stir well (to wash the pie crust before baking)


The Filling

1. In a very large and deep pan, heat the olive oil a little, and sauté the onions until golden color.
2. Add the THAWED vegetables and cook for 4-5 minutes
3. Add the chopped cooked chicken and sauté for 4-5 minutes more. Stir well. Adjust seasoning if necessary.
4. Add the cream of mushroom, sauté 2-3 more minutes while stirring all well.
Taste and adjust seasoning, if needed.
Done! So easy! Cool a little the filling before putting it in the pie crusts.
5. Spray the pie pan with Pam. Lay on the bottom one pie crust. Fill with the filling each pie crust and cover with the other pie crust. Do the same to all 4 pies
With a small fork, push on the sides of the pie pan, so the two crusts (bottom and top) stick together, while you have a beautiful design.
6. Spread over the top crust the egg.
7. Bake 30 minutes at 375 degrees.
8. Lower temperature of oven to 350 degrees and bake 30 minutes more.
I found that in my oven I only need to bake it 20 minutes at 350 at the end.

* Cool well the ones you want to freeze. label and freeze.

To defrost, transfer it into the refrigerator 1-2 days before using.

Edited by: PERSISTENCEMIMI at: 12/1/2019 (17:21)
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