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
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Leftover Turkey Pot Pie
This Leftover Turkey Pot Pie with Crescent Rolls is so easy to make with just 5 ingredients!
- 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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