This Leftover Turkey Pot Pie with Crescent Rolls is so easy to make with just 5 ingredients! It only takes 10 minutes of prep to get it ready for the oven – the best way to deal with Thanksgiving leftovers.
There is nothing better than an easy recipe for holiday leftovers! I can’t even begin to describe how little I want to cook once Thanksgiving is behind us – so I’ll take all the 5 ingredient, quick prep recipes I can get.
This Leftover Turkey Pot Pie is just perfect: Made with the easiest ingredients ever and with just 10 minutes of prep, this is definitely my favorite way to deal with any leftover turkey from a holiday dinner.
Ingredients you’ll need
This is just an overview of the ingredients needed – scroll to the recipe card at the bottom for exact quantities and instructions.
- Frozen vegetables: I like to use a mix of carrots, peas and corn for pot pie. Feel free to use a different kind if you prefer – green beans are also pretty delicious.
- Condensed soup: Feel free to use two cans of cream of chicken soup if you prefer!
- Crescent rolls: Feel free to use a crescent roll sheet in place of the regular crescent rolls. You could also use a sheet of puff pastry if that’s what you have on hand!
Step by step photos
This recipe is beyond easy: First you combine the diced turkey, frozen vegetables and condensed cream soups in a bowl.
Then, spread the filling in a large casserole dish.
Next, you’ll want to cut up the crescent rolls, pinch the seams and put them on top of the filling. The casserole dish I used isn’t an exact 9×13 inch (it’s from IKEA… so I’m assuming some strange European measurement? Ha!) and I didn’t notice until I had the filling in there, so I arranged the crescent rolls in a way to somehow make them fit.
If you have a regular 9×13 inch dish, you should be able to cut your crescents into 4 rectangles and arrange them neatly on top of the filling to cover everything in a single layer.
All that’s left now is baking the pie until the filling is bubbly and the topping is golden brown!
I like to let the pie cool for 5 minutes on the counter before slicing it to serve – the filling will thicken up a little and the pie is easier to slice and scoop!
- Chop the turkey into bite sized pieces – makes the meat more evenly distributed and also makes the pie easier to eat!
- It’s perfectly fine to layer two crescent sheets slightly on top of each other if your casserole dish isn’t a standard size. It will bake just fine.
- Feel free to add an egg wash on top of the crescent dough if you like, it adds some extra shine.
More easy casseroles
If you tried this recipe, don’t forget to add a review by tapping the stars in the recipe card below!
- 1 (16-oz) bag frozen mixed vegetables
- 3 cups cooked and cubed turkey
- 1 (10 3/4-oz) can condensed cream of chicken soup
- 1 (10 3/4-oz) can condensed cream of mushroom soup
- 1 (8 oz) can refrigerated crescent rolls
- Heat oven to 350°F. Lightly grease a 9x13 inch casserole dish.
- Combine mixed vegetables, diced turkey and both soups in a large bowl. Spread in the prepared baking pan.
- Unroll the crescent rolls, pinch the seams together. Cut into two long rectangles and place each on top of turkey mixture.
- Bake pot pie in the hot oven for 30-35 minutes, or until filling is bubbly and topping is golden. Let sit on the counter for 5 minutes before slicing to serve.
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