Slow Cooker Month: Slow Cooker Turkey Pot Pie
Pot pies have always been a favorite of mine. As a child, I ate a chicken pot pie almost every Friday night because my parents ate fish and I am allergic to it! Since then, I have been a fan!
I don’t often have time to make a traditional chicken or turkey pot pie from scratch and bake it in a pie crust. So this is a simpler take on it.
Don’t let the list of ingredients intimidate you. I do all the chopping the night before and store the ingredients in the fridge (or buy precut items if you are short on time!). In the morning, just spray your slow cooker, pop in the ingredients and seasonings and turn it on.
Slow Cooker Turkey Pot Pie
A simple version of an old favorite
Ingredients
- 1 1/2 lb. boneless skinless turkey breast tenderloin cut into cubes
- 1/2 C onion chopped
- 1/2 C carrots chopped
- 1/2 C celery chopped
- 1 4.5 oz. jar mushrooms, sliced and drained
- 1 tsp poultry seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp of water
- 1 10 3/4 oz. can of cream of chicken soup
- 1 1/2 frozen mixed vegetables thawed and drained well
- 1 15 oz. pkg. refrigerated pie crust, softened
- 1/2 C Parmesan cheese grated
Instructions
- Spray the crock well with a non stick cooking spray.
- Place the turkey, onion, carrots, celery and mushrooms into the crock pot. Sprinkle with the poultry seasoning, salt and pepper. Add the water and stir to blend together well.
- Cover the crock pot and cook on low for 6 hours. Stir in the soup and mixed vegetables well. Recover the crock pot, adjust the heat to high and cook 30 minutes or until heated through.
- Meanwhile preheat the oven to 450 degrees. Remove the pie crust and unroll. Cut the pie crust into 12 rounds using a cookie cutter or the open end of a glass. Place the rounds on an ungreased cookie sheet and sprinkle each round with the Parmesan cheese.
- Bake the rounds for 8 minutes or until crisp and golden brown. Top each serving of turkey with two pie crust rounds.
- Makes 6 servings
Notes
If you like cheese you’ll love adding 1 C of shredded Cheddar or Colby Jack cheese to this dish. Stir it in just about 10 minutes before serving allowing it to melt slightly.
Tried this recipe?Let us know how it was!
If you want the recipes from this month in your mailbox, sign up here: Slow Cooker Challenge
Loving Life — The Reboot!
Dominique
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9 Comments
Megan Kerry
I love how easy this recipe is for omni’s! Great idea to run a slow cooker themed month on your blog!It’s perfect for meal prep and busy families!
Dominique
Thank you — since it’s Slow Cooker Month, I thought it was a good idea!
Sarah Afshar
I think I will try this, but use a turkey alternative or mushrooms instead of turkey. As a vegetarian, I request you make some vegetarian recipes. Great blog.
Dominique
Thank you for the compliment! I am sorry the slow cooker series has been so meat-heavy. There will be a couple of meat-free recipes before the end of the month. Also during the year, there will be a wide variety of recipes on the site — I do have some vegetarian/vegan recipes that I want to share. Thank you again!
Joy Della Vita
+1
a few more vegetarian recipes would be great! 🙂 (as substituting meat doesn’t always work out that great…)
Maysz
I would love to try to cook Slow Cooker Turkey Pot Pie. it looks easy to make. Yes to this sounds awesome! thanks for this!
Dana Brillante-Peller
I love that this series has been filled with meat dishes. Our family loves protein-heavy dishes. Dana
Sushmita
Can I use chicken instead? How much time should I add or reduce if I use chicken?
Dominique
I would think using chicken would be fine. Chicken pot pie anyone LOL I believe they are essentially interchangeable. Turkeys take longer to cook because they are typically bigger ou might than a chicken, as I understand it. But yhave to experiment a bit to make sure. Let me know!