Easy Turkey Pot Pie Casserole

🧂 Ingredients

• 21-22 oz cream of chicken condensed soup
• 2 cups half & half

  (or whole milk)
• ¼ teaspoon each, salt & pepper

  (to taste)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 4 cups turkey

  (chopped)
• 4 cups frozen mixed vegetables

  (frozen and thawed or canned and drained)
• 1 pie crust

  (boxed or a double pie crust recipe)

Instructions

• 1 Preheat your oven to 375°F (190°C/Gas Mark 5).
• 2 In a mixing bowl combine 21-22 oz cream of chicken condensed soup with 2 cups
  half & half, ¼ teaspoon each, salt & pepper, ¼ teaspoon garlic powder, ¼
  teaspoon onion powder, and mix.
• 3 Mix in 4 cups turkey, then add 4 cups frozen mixed vegetables and fold into the
  mixture.
• 4 Transfer the pot pie mix to your prepared baking dish. Roll and trim 1 pie crust
  to fit over the casserole.
• 5 Bake at 375°F (190°C/Gas Mark 5) for 45-50 minutes or until the crust is a light
  golden brown and the filling is bubbling around the edges.
• 6 Remove from your oven and let cool for a few minutes before serving.

Nutrition Info