Dinner tonight is my Lazy Turkey Pot Pie. Mostly because…well, I’m feeling lazy. I got myself one of those bargain turkeys right after Thanksgiving because apparently I didn’t get enough on that holiday. 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 such as this. 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 and frozen made it feel even heavier when slinging it from my grocery cart into the trunk and then lugging it to the basement fridge.
Following my brief “weight lifting session” and the 4-day defrosting process in the refrigerator, I roasted the turkey using my usual “Brown Paper Bag” method since that’s the only way I know how to make a turkey. 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. I froze at least half of the turkey in Ziploc bags to use at a later date.
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: I took out a Pillsbury pie crust from the freezer (I had several since I’ve stocked up on them given the bargain seasonal prices and all), and I measured out about 1 cup of frozen mixed vegetables (I usually keep a bag of these in the freezer for quick soups and casseroles). 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…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 maybe would have been a little less flavorful.
I unrolled one pie crust onto a pie plate for my bottom crust. I then spooned in my turkey/veggie mixture, and topped it with the other pie crust. I pinched the edges shut and made a couple vent holes in the top with a knife. It looked just a fruit pie with different “innards.” I must say My Lazy Turkey Pot Pie looked pretty darned perfect! I popped it into my preheated 350-degree for about 40 minutes and then 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.
FYI, regarding that stuffing recipe, I used hot Italian sausage and used an extra 1/2 cup of broth because I cut the butter in half. I then baked it in a 9 x 13 pan for about 30 minutes instead of stuffing the bird. As for the orange liqueur–I had some Grand Marnier left over from Thanksgiving Cranberries, and it did add that little extra something to the recipe but I think you can skip it or use orange juice.
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.
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.