Turkey Pot Pie With Campbell's Cream Of Chicken Soup
Turkey pot pie is a classic comfort food that is perfect for a cozy night in. This recipe uses Campbell's Cream of Chicken Soup to create a creamy and delicious filling. It's also a great way to use up leftover turkey from Thanksgiving or Christmas.
Ingredients:
- 1 can Campbell's Cream of Chicken Soup
- 1/2 cup milk
- 2 cups cooked turkey, chopped
- 1 cup frozen mixed vegetables (peas, carrots, green beans, corn)
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup butter
- 1/2 tsp thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 pie crust, homemade or store-bought
- 1 egg, beaten
Instructions:
- Preheat oven to 425 degrees F.
- In a large saucepan, melt butter over medium heat. Add onion and celery and cook until softened.
- Add frozen vegetables, thyme, salt, and pepper. Cook until vegetables are tender.
- Add Campbell's Cream of Chicken Soup and milk. Stir until smooth.
- Add chopped turkey and stir until well combined.
- Pour mixture into a 9-inch pie dish.
- Roll out pie crust and place over the filling. Cut several slits in the top of the crust to allow steam to escape.
- Brush the top of the crust with beaten egg.
- Bake for 30-35 minutes or until the crust is golden brown.
- Let cool for a few minutes before serving.
Variations:
There are many ways to customize this recipe to your liking. Here are a few ideas:
- Use chicken instead of turkey.
- Add diced potatoes or sweet potatoes for extra heartiness.
- Use different vegetables such as mushrooms or broccoli.
- Make individual pot pies using ramekins or muffin tins.
- Top the pie with mashed potatoes instead of a crust.
Conclusion:
Turkey pot pie with Campbell's Cream of Chicken Soup is an easy and delicious way to use up leftover turkey. It's a classic comfort food that is sure to warm you up on a cold night. Customize it to your liking and enjoy!