"Black Friday" Turkey Pot Pie Recipe

Name: "Black Friday" Turkey Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 3/4 cups diced onions; 1 teaspoon minced garlic; 1 (26 ounce) can cream of chicken soup; 1/4 cup white wine; 2 teaspoons ground black pepper; 1 teaspoon herbes de Provence; 1 teaspoon poultry seasoning; 1/2 teaspoon dried oregano; 1/4 teaspoon dried basil; salt to taste; 4 cups cubed cooked turkey; 1 1/4 cups diced potatoes; 1 cup frozen peas; 1 cup diced carrots; 2 pastries for 9-inch double-crust pies

Servings: persons

1 tablespoon olive oil
1 3/4 cups diced onions
1 teaspoon minced garlic
1 (26 ounce) can cream of chicken soup
1/4 cup white wine
2 teaspoons ground black pepper
1 teaspoon herbes de Provence
1 teaspoon poultry seasoning
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
salt to taste
4 cups cubed cooked turkey
1 1/4 cups diced potatoes
1 cup frozen peas
1 cup diced carrots
2 pastries for 9-inch double-crust pies

1
Preheat oven to 425 degrees F (220 degrees C).
2
Heat 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.
3
Gently stir turkey, potatoes, peas, and carrots into soup mixture until filling is evenly mixed.
4
Fit 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.
5
Bake in the preheated oven until crusts are golden brown and filling is bubbling, 30 to 35 minutes. Cool pies for 10 minutes before serving.

705

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 3/4 cups diced onions, 1 teaspoon minced garlic, 1 (26 ounce) can cream of chicken soup, and more.

Yes, "Black Friday" Turkey Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

"Black Friday" Turkey Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions