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turkey pot pie

love this Chicken Pot Pie, the ultimate comfort food.

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Chicken Pot Pie
Chicken Pot Pie

Chicken Pot Pie is a recipe that brings about a comforting and nostalgic feeling. It reminds me of the individual boxed pies I enjoyed during my childhood, and the excitement that built up while waiting for them to cook in the oven for about 30 minutes. Back then, microwavable Chicken Pot Pies with a deliciously brown and crispy top were not readily available like they are today.

Chicken Pot Pie is a classic dish that evokes a sense of warmth and familiarity. Its creamy filling, packed with tender chicken and vegetables, is encased in a golden, flaky pastry crust. This comforting meal has stood the test of time and continues to be cherished by many. Whether enjoyed on a cozy winter evening or as a heartwarming family dinner, Chicken Pot Pie never fails to bring a smile to my face. Its timeless appeal and delicious flavors make it a beloved staple in American cuisine.

I prefer the double crust made with a basic pie crust for my homemade chicken pot pie. Today, I used Pillsbury store-bought crusts to make it even easier.

The filling in this recipe remains consistent, while the crust can vary based on personal preference. Some options for the crust include a lattice design, a single crust with vents, or a separate baked puffed pastry topping. Each of these choices offers its own unique taste and adds to the overall delight of the dish. As a twist, I have even experimented with topping the chicken pot pie with flaky biscuits, creating a scrumptious variation.

Chicken Pot Pie

Here’s a couple of more photos with the different crust I’ve used. This is with a puffed pastry:

Chicken Pot Pie

lattice top:

Chicken Pot Pie

and individual pot pies with single crust:

Chicken Pot Pie

I love to make individual pot pies in these large ramekins: https://amzn.to/3nmDelR

Delicious Homemade Chicken Pot Pie

I usually have either a homemade roasted chicken or a store-bought rotisserie chicken on hand, and there’s always some leftover. I don’t like wasting food, so when I have leftover chicken, I typically prepare dishes like Chicken Noodle Soup, Chicken and Rice Soup, a Chicken Casserole such as my Chicken and Green Chile Tortilla Casserole, Chicken and Dumplings, or even a Chicken Pot Pie, which I’m really in the mood for today! The possibilities are endless!

Chicken and Green Chile Tortilla Casserole http://chicken and green chile casserole

New Mexico Green Chile Chicken Casserole
New Mexico Green Chile Chicken Casserole

Chicken and Dumplings

Chicken and Dumplings
Chicken and Dumplings

An alternative to the roasted chicken is the chicken you use in making a homemade stock that I generally use for chicken salad or dumplings. I just take a whole chicken, add onions, celery, carrots, bay leaves, a little salt, and pepper, cover with water and cook until the chicken begins to fall off the bone. Here’s the link for these delicious dumplings: Chicken & Dumplings, the Perfect Comfort Food

Delicious Homemade Chicken Pot Pie

Chicken Pot Pie
Chicken Pot Pie

I hope you love this recipe as much as we do!

Chicken Pot Pie

Homemade Chicken Pot Pie

Print Recipe Pin Recipe
Course: dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 tbsp butter
  • 1 tbsp vegetable oil
  • 3 tbsp all purpose flour
  • 1/2 onion, diced
  • 1 1/2 cups carrots, thinly sliced
  • 1-2 stalks celery, thinly sliced
  • 1 1/2 cups potatoes (I used red becasue they hold better)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Fresh thyme springs and rosemary tied together with kitchen twine.
  • 3-5 cups chicken broth (start with the lowest amount and add more to your desired thickness)
  • 1 Knorr chicken bullion
  • 4 cups chicken or turkey, diced, cubed or shredded
  • 1 cup frozen peas
  • 2 9 inch pie crust
  • 1 egg +1 tsp water for the egg wash

Method
 

  1. Heat the butter and oil over medium heat in a large saucepan. Add the onions, carrots, ptatoes and celery.  Sauté for 3 to 5 minutes. The vegetables will not be tender. They will finish cooking after your stock is added.  
  2. Add the flour to your sauteed vegetables and cook a minute or two, stirring to eliminate a flour taste.  
  3. Add the chicken broth and the chicken bullion. Stir to prevent lumps and bring up to a simmer, adding more stock if needed. Add your tied herbs. When you reach the desired thickness, lower the heat to a low simmer and cook until the carrots are tender.  Add salt and pepper to taste, but remember the bullion adds saltiness so do a taste test first.
  4. Remove from the heat and add your chicken and peas. Just stir to combine.
  5. While the filling is cooling, par-bake the bottom crust at 425 for 15-17 minutes.  I always fit my crust in the pan I'm using then place foil over the crust tucking the foil over the top of the crust, being careful not to hurt your crust, but securing in hopes your crust will not fall down the sides.  You can also add pie weights or beans which will help even more.  
  6. When the crust is par-baked, remove the foil and add your filling.  
  7. Add your top crust either as a lattice or a solid sheet.  If you use a solid crust, cut a few slits so the steam can escape.  You can use puffed pastry as I described in the content of the post.
    Beat the egg and water and brush your pie with the mixture.  I check the pie after about 15 minutes and brush again, but not necessary.  
  8. Bake the pie until it is bubbling and it is golden brown.  Bon Appetite! 

So Good! The Best Leftover Thanksgiving Turkey Pot Pie!

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Leftover Thanksgiving Turkey Pot Pie This Leftover Thanksgiving Turkey Pot Pie is really good! And, who doesn't love a Pot Pie? Pot pies bring back memories of childhood eating those little pot pies from Swanson that you had to patiently wait for them to finish cooking because we didn't have microwaves. When you have left over turkey from the holidays or just a rotisserie chicken, this is perfect any time of the year.
Leftover Thanksgiving Turkey Pot Pie

This Leftover Thanksgiving Turkey Pot Pie is really good! And, who doesn’t love a Pot Pie? Pot pies bring back memories of childhood eating those little pot pies from Swanson that you had to patiently wait for them to finish cooking because we didn’t have microwaves. When you have left over turkey from the holidays or just a rotisserie chicken, this is perfect any time of the year.

Leftover Thanksgiving Turkey Pot Pie
Leftover Thanksgiving Turkey Pot Pie

This pie is loaded with vegetables and turkey in a creamy sauce, then baked in a pastry crust until golden brown. It is absolutely flaky and delicious. There is no reason rally to serve anything else with this dish. If you do a nice green salad would be perfect.

I used Pillsbury pie dough that you find in the refrigerated section of your grocery store, usually by the butter because I wanted to make this recipe even easier than it already was. And let’s face it, these pie crust are hard to beat! Here’s a link for the crust:https://www.pillsbury.com/products/pie-crust.

Image result for pillsbury pie crust

Here’s another recipe for you to make using the leftover turkey: https://the2spoons.com/chicken-and-wild-rice-soup/. This recipe is with chicken, but yoou can easily substitute the chicken ofr turkey. It’s a delicious soup!

So Good! The Best Leftover Thanksgiving Turkey Pot Pie!

Hope you enjoy this recipe!

Leftover Thanksgiving Turkey Pot Pie

Print Recipe
Servings: 6 servings
Course: dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tbsp butter
  • 1 tbsp oil
  • 1/2 large onion chopped or one small
  • 1 cup celery, chopped
  • 2 cups carrots, thinly sliced or diced
  • 3 cups potatoes, diced
  • 4 tbsp flour
  • 4 cups chicken or turkey broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp fresh thyme
  • 1/2 tsp ground savory
  • zest of one lemon
  • 3 cups chicken, diced
  • 2 cups frozen green peas
  • 1 package Pillsbury pie crust

Method
 

  1. Preheat the oven to 350. In a large saucepan, heat the butter and oil over medium heat. Add the onions, celery, and carrots and cook until the onions are translucent. Add the flour, stir to combine, and cook for about 2 minutes,
  2. Add the chicken broth, whisking or stirring constantly to prevent lumping. Add the potatoes and cook, stirring occasionally until the sauce has thickened and the potatoes and carrots are tender. Gently fold in the chicken and the green peas and remove from the heat.
  3. Add the bottom crust to your cassserole dish, no need to add butter or oil. You may need to roll out a little to enlarge for your dish! Pour your pot pie mixture in. Place your remaining rolled out pie crust on the top and seal the edges. Add a few slits on the top to release the steam. Bake until golden brown! Serve hot. Leftovers are great the next day. You can also make individual pot pies and freeze before cooking. I do this a lot for my Mom.