Turkey or Chicken Pot Pie Recipe

Chicken Pot Pie

This turkey or chicken pot pie recipe is perfect for using up roast leftovers.

I love roast chicken or turkey leftovers and am always looking for delicious ways to serve them.

This one is a traditional favorite.

Don’t have leftover chicken or turkey? No problem. Just cook 2 chicken breasts or use bought rotisserie chicken.

This pot pie recipe never fails to please and is especially quick and easy to prepare if you choose to use pre made pastry. Or use frozen, thawed puff pastry as in the image. So simple and really delicious.

chicken pot pie recipe

Turkey or Chicken Pot Pie Recipe

This turkey or chicken pot pie recipe is perfect for using up roast leftovers. I love roast chicken or turkey leftovers and am always looking for delicious ways to serve them.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine American
Servings 6 Servings
Calories 352 kcal

Ingredients
 
 

  • 1 1/2 tablespoons butter
  • 1 onion, small, chopped
  • 1/2 cup carrots, chopped
  • 1/2 cup potatoes, chopped
  • 1/2 cup celery, chopped
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 pinch black pepper, optional
  • 1 bay leaf
  • 2 cups chicken stock, or turkey stock
  • 1 cup frozen peas
  • 2 cups cooked chicken, or turkey, chopped
  • 1 Pastry for 9" double pie crust
  • 2 tablespoons milk

Instructions
 

  • Several hours before serving: Melt butter in a saucepan (medium heat). Add onion, carrots, potatoes and celery and cook until softened, about 5 to 7 minutes.
  • Stir in flour and whisk, keeping the pot on medium heat, about 2 minutes. Add seasonings and stock, 1/2 cup at a time, stirring constantly, until it thickens, about 5 minutes.
  • Remove bay leaf. Stir in peas and chopped turkey or chicken. Cover and set aside to cool, then refrigerate until cold. The cold filling will be quite thick.
  • 45 minutes before serving: Preheat oven to 425°.
  • Spoon filling into 9" pie crust shell. Place second pastry layer over top of pie and seal the edges. Make vents in the top of the pie with a knife or fork, for steam to escape. Brush top with milk.
  • Bake 12 to 14 minutes, then reduce heat to 325° and bake 15 to 20 minutes longer or until pasty is golden brown and filling is bubbling.

Nutrition

Calories: 352kcalCarbohydrates: 33gProtein: 19gFat: 16gSaturated Fat: 4gCholesterol: 40mgSodium: 512mgPotassium: 478mgFiber: 3gSugar: 5gVitamin A: 2161IUVitamin C: 16mgCalcium: 49mgIron: 2mg
Tried this recipe?Let us know how it was!

Variations:

  • Want a quick gourmet chicken pot pie recipe? Replace the pie crust with sheets of phyllo pastry. Always keep phyllo pastry moist while you are working by covering it with a damp cloth. Remove the sheets individually, brush with melted butter and stack them. Cut to the desired size for a large or individual pot pies and lay the phyllo over the casserole dish. You will get light crispy layers with little fuss.
  • You can also replace the crust with flaky puff pastry. Just use the frozen version and cut it to the size of the dish you are baking the pot pie in. (The image above shows the chicken pot pie with puff pastry crust.)
  • Make individual pot pies and bake for a shorter period of time.
  • If you want a chicken pot pie that is a bit lighter, omit the bottom crust and just top the filling with an upper crust. Bake until the top crust is browned and the filling is bubbling.
  • Up the vitamin content by adding other vegetables if you like. Try kernel corn or very small pieces of blanched broccoli.
  • Make several individual pot pies in small foil pie pans and freeze them. They make a very easy dinner on a busy night. Just thaw and heat!

If you like our chicken pot pie recipe, have a look at our other meat recipes here.

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chicken pot pie recipe



1 thought on “Turkey or Chicken Pot Pie Recipe”

  1. Here are a few comments that were left by visitors to this recipe on the older version of our site:

    Great Recipe

    by Susan White
    (Montreal, Canada)

    Love that there’s no thickening agent e.g. flour. Easy and delicious recipe!

    ————————————————-

    Great Chicken Pot Pie

    by kylee
    (Alberta)

    i don’t usually leave comments on recipes but this one deserves one, it is not only very simple to make, but it is absolutely delicious. mmm 🙂 thanks for having it up here, i will definitely be using it again.

    ——————————

    Delicious Recipe

    This was so good. I added a clove of garlic to the veggies and used 1 tsp. of poultry seasoning in place of the thyme and rosemary. Delicious!

    ———————————

    Mmmmm

    This looks sooooo good. Gonna try it tonight. No peas, but kernel corn should be just as yummy!!!

    —————————–

    mom of 2

    by Heather Thomson
    (Rocklin, Nova Scotia)

    Love love love this recipe! I changed it a little by only using half of the chicken broth, 1 tbsp of flour, and then adding 1 can of cream of potato soup, and a half cup of milk. I also added corn. It was unbelievable and even my fussy kids loved it!
    ——————————————

    Delicious Pie

    by Yummy
    (Alabama)

    Simply wonderful. I tried this with my family tonight.
    My first time making pie

    Reply

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