Turkey or Chicken Pot Pie (NuWave Oven Recipe)


1 cup (about 1/2 pound) of cooked turkey (or chicken) white meat.  This can be leftovers still cool from the refrigerator.
Pillsbury pie crust 2 pack
1/2 cup of milk
1/3 yellow onion (diced)
1 celery stalk (diced)
1 can of diced peas & carrots
1 can of diced potatoes
1 can of Campbell’s Cream of Chicken soup


  1. Put all ingredients (except pie crusts) into a saucepan. Warm ingredients on stove until first boil.
  2. Place 1 pie crust into a round casserole dish and trim edges.
  3. Pour all ingredients from the saucepan into the pie crust in the casserole dish.
  4. Place the 2nd pie crust on top of ingredients in the casserole dish.
  5. Pinch edges of top pie crust.
  6. Cut a few slits into of top pie crust for venting.
  7. Place on the 1″ rack and cook for 15 minutes on high power.
  8. Put foil on edges of the pie, to prevent burning during the next step.
  9. Cook for 10 minutes on high power, until crust is light brown.
  10. Cool for a least 5 minutes.
  11. Eat and enjoy!