Are you feeling Lazy tonight?
I’m feeling lazy so dinner tonight is my Lazy Turkey Pot Pie. Mostly because…well, I’m lazy.
I picked up one of those bargain turkeys right after Thanksgiving because obviously I didn’t get enough on that holiday. Not!
Actually the “hormone and antibiotic free” turkeys were on sale for $0.89 a pound, and I am never one to pass up a bargain as good as this one. Besides, I thought it would be perfect for those days when I’m too busy running errands, especially this time of the year.
But it was a really BIG turkey, just short of weighing in at 20 pounds. Being frozen made it feel even heavier when slinging it from my grocery cart into the trunk and then lugging it to the basement fridge. Oh what was I thinking?
The Best Method of Roasting a Turkey
Following my brief “weight lifting session” and the 4-day defrosting process in the refrigerator, I roasted the turkey using my usual Roast Turkey in a Brown Paper Bag method since that’s the only way I know how to make a turkey.
And I even mixed up a batch of some easy and delicious dressing that I found the recipe for on Allrecipes.com, Elegant Turkey Stuffing because I was feeling “inspired” and had all the ingredients handy.
After roasting the turkey and letting it cool, I froze at least half of the turkey in Ziploc bags to use at a later date. It will be perfect for some casserole or soup during the winter months.
Well as it turned out I wasn’t wrong on needing a quick meal on several of days this past month and decided to pull those frozen bags of turkey out try out this simplest of simple Lazy Turkey Pot Pie recipe on what seemed like my most laziest day yet this holiday season.
Making Lazy Turkey Pot Pie
First of all, I’m not too proud to use Pillsbury refrigerated pie crust. I’m terrible at making a pie crust. After years of failing repeatedly, I was introduced to my friend Pillsbury. We’ve been inseparable ever since. There are several in my freezer at any given time because I stock up on during the bargain seasonal prices.
So my first step was to remember to take a Pillsbury pie crust out of the freezer and defrost it.
I measured out about 1 cup of frozen mixed vegetables. There’s usually a bag of frozen veggies the freezer for quick soups and casseroles (Perfect ice pack in a pinch. Just don’t return it to the freezer afterwards). I chopped up some leftover turkey, about 1-2 cups.
I had a can of Cream of Chicken in the pantry, and yes, I know, I know. It’s high in fat, sodium, etc, but there are worse things, so that’s what I used. I mixed it with the turkey and the veggies. Cream of Mushroom would have worked here also but would have been a little less flavorful.
I unrolled one pie crust onto a pie plate for my bottom crust. My turkey/veggie mixture was then spooned into the crust. The other crust was gently rolled on top. The edges were pinched shut and a couple vent holes made in the top with a knife. It looked just a fruit pie with different “innards.” My Lazy Turkey Pot Pie looked pretty darned perfect I must say!
So I popped it into my preheated 350-degree for about 40 minutes. At that point, I started checking for doneness and over browning on the edges. Usually the pot pie needs to bake about 45-50, depending on the oven.
Lazy Turkey Pot Pie
- 1 box Pillsbury pie crust refrigerated kind
- 2 cups cooked turkey or chicken leftovers in my case
- 1 cup frozen mixed vegetables or peas
- 1 can cream of chicken reduced fat or sodium if you choose
- PREHEAT oven to 350.
- MIX turkey, vegetables, cream of chicken together in a large mixing bowl.
- UNFOLD one crust into pie plate. SPOON mixture into crust. TOP with other crust. CUT a couple of vent holes into the top.
- BAKE for about 45 minutes. Check for too much browning after about 40 minutes.