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"Black Friday" Turkey Pot Pie Recipe

Recipe by: Bordeaux

"Working retail for 20+ years means having something easy to heat at home for your own sanity and the hungry loved ones at home once the dust settles at work and as the weekend unwinds. This recipe makes enough for two pies using ingredients left over from the Thanksgiving day feast. Open a bottle of Beaujolais and enjoy!"

Directions
Ingredients
Nutrition

Directions

Prep20 m
Cook40 m
Ready In1 h 10 m

1Preheat oven to 425 degrees F (220 degrees C).
2Heat olive oil in a deep skillet over medium heat; cook and stir onions and garlic until onions are translucent, about 5 minutes. Add cream of chicken soup, wine, black pepper, herbes de Provence, poultry seasoning, oregano, basil, and salt to onion mixture and bring to a simmer; remove skillet from heat.
3Gently stir turkey, potatoes, peas, and carrots into soup mixture until filling is evenly mixed.
4Fit 2 pie crusts into two 9-inch pie dishes. Pour filling into the pie crusts and top each with a second pie crust, pinching the edges together to seal. Cut several slits in the top crust of each pie for ventilation.
5Bake in the preheated oven until crusts are golden brown and filling is bubbling, 30 to 35 minutes. Cool pies for 10 minutes before serving.

Footnotes

Cook's Notes:
If the crust browns too quickly, cover it with aluminum foil.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients