This homemade pot pie recipe is delicious with turkey or chicken. It is a wonderful way to use up Thanksgiving leftovers! It’s a delicious crust filled with a flavorful sauce, potatoes, onions and carrots.
How I created this Homemade Chicken Pot Pie Recipe
Chicken or Turkey Pot Pie is seriously the perfect food – a delicious crust filled with the most flavorful filling. It doesn’t get much better for a filling complete meal.
Pot pie has always been one of my all time favorite dinners to eat but I had never made my own. So a few years ago when I was looking for ways to use up my extra turkey I thought it was about time to make my own.
Once I made the first one I was hooked! I make a homemade turkey pot pie after Thanksgiving, Christmas and Easter (or any other time I make a turkey) and the rest of the year we make homemade Chicken pot pie.
It’s quick and filling and everyone loves it! The last time I made one my oldest boy ate half – time to start making two pot pie’s every time!
Just take me to the Turkey Pot Pie Recipe already!
If you’d rather skip my tips and tricks for turkey or chicken pot pie, along with links to other turkey recipes and get straight to this delicious turkey pot pie recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Tips for how to make a Homemade Pot Pie
First off pick if your going to use Turkey or Chicken. If I have turkey leftovers I use those – I tend to mix my white meat and my dark meat.
When I’m making chicken pot pie I like to grab a rotisserie chicken from the store. It’s not only already cooked but has a ton of flavor.
A lot of recipe call for using condensed soups – but it’s super easy to make the filling completely from scratch and the flavor is better.
Cook the veggies until they are soft – all except the peas. If you cook fresh or frozen peas with the other veggies they will get an mushy and squished before your done with the filling. I stir in the frozen peas after the sauce is all cooked and ready to go into the crust.
Once the veggies are cooked add the flour to create the roux for thickening. When the flour has become a paste add the liquids.
I like to use my homemade turkey stock for both version, but if I’m out of stock I’ll use better then bullion – turkey or chicken. Make sure you are tasting the filling and adding salt and pepper to your liking.
Finally add the meat, and peas and the filling is ready to go.
Tips for Pot pie crust
Since everything in the filling is already cooked and ready to it the baking is all about the crust.
The first thing you need to decide is if you are going to use a bottom and top crust or just a top crust. I’ve done both but I prefer the double crust, I love crust, and it’s easier to serve in slices if there is a bottom crust.
There are two crusts I recommend – a classic american flaky or a Pate a Brisee crust. The american flaky needs a pastry cutter, and be careful not to over mix – that’s what give it the flakiness. The pate a brisee is made in a food processor so it’s super simple but doesn’t have the same flakiness.
I like to use a egg wash to give the top that golden crunch, but it’s a personal preference. I do recommend watching the crust edge and adding a shield to keep it from over cooking before the rest of the crust is done.
Can a pot pie be made in advance?
YES! The filling is already totally cooked so you can make it ahead of time and keep it in the fridge until your ready to bake it. Baking time is just about warming the filling back up while baking the crust. Save the egg wash until just before baking.
Can a Pot pie be frozen?
Yes. You can freeze it before or after it bakes. Personally I recommend before it’s baked because reheating an already baked pot pie will mess with the crust – it will never be the same.
Freeze the pie first so it’s firm, then add a paper towel (to help with the moisture) and wrap in plastic wrap at least twice. Then wrap in foil to help keep freezer burn away. Don’t forget to label the pie)
When your ready to bake unwrap the pie, brush on the egg wash and cover the top with foil and place on a room temperature cookie sheet. The cookie sheet will be a buffer between the hot oven and the cold pie pan.
Place in a preheated oven and bake for an additional 15-20 mins. A frozen pie can be kept in the freezer for 3-4 months.
Homemade Chicken or Turkey Pot Pie Recipe
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To make this Chicken Pot Pie Recipe you’ll need
- rotisserie chicken or leftover turkey
- chicken stock or turkey stock
- food processor
- pie bag
- rolling pin
- 9.5 inch pie pan
- silicone pastry brush
- pie crust shield
If you love Turkey Pot Pie you’ll love these other Thanksgiving recipes!
Spatchcocked Smoked Turkey | Turkey and Wild Rice Soup | Brown Bag Turkey
Buttery Crescent Rolls | Homemade Turkey Stock | Homemade Pumpkin Pie
To watch me make this Homemade Chicken Pot Pie Live play the video in the recipe card. There is also a short teaser video auto playing.
You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.
Turkey or Chicken Pot Pie
Pie Crust Recipe
- 2 cups flour
- 10 Tbsp cold butter cubed
- 2 Tbsp shortening
- 1 tsp salt
- 1 Tbsp white vinegar
- 3/8 C Ice water
Pot Pie Filling
- 1/4 C butter
- 1 Med onion chopped
- 1 C mushrooms diced
- 1 C carrots chopped
- 2 1/2 C potatoes chopped
- 1/3 C flour
- 2 tsp salt
- 1/2 tsp pepper
- 1 C turkey stock chicken or veggie stock works too
- 1 C heavy cream
- ½ C frozen peas
- 2 C leftover turkey or rotisserie chicken cut up
- 1 Egg
- 1 Tbsp cream
- In a food processor, combine flour, butter, shortening, and salt.
- Process to a coarse meal.
- Add in vinegar and water and process again until dough is moistened and pulls together in a mass.
- Turn dough out and pat into two discs.
- Wrap and chill dough 15-30 mins (freezer 10 mins)
- preheat oven to 350
- melt butter, add onions, potatoes, mushrooms and carrots,
- cook until the onions are translucent
- add flour, salt and pepper cook until it’s tan, about 2 mins
- Add the stock and cream, cook for 2 mins, until thick
- stir in the peas and turkey
- Roll out or pat the pastry evenly in the bottom and up the sides of an 8-9 inch pie pan,
- Pour filling into pie pan
- Cover with the pie crust, fold crusts together, create crust
- In a small bowl whisk the egg and Tbsp cream
- Brush the top of the crust with the egg mixture and cut holes so the pot pie can vent.
- Bake 35-40 mins, until the crust is golden brown – you can use a pie crust shield if the edges start to get too dark.
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I did coconut milk instead of cream and it worked out great! So yummy
That sounds AMAZING! I’ll have to try it next time. I really should use coconut milk more often!
Absolutely delicious! I assembled the whole thing at lunchtime and left it in the fridge. I went to work and my teenage daughter cooked it perfectly. My family had a hearty meal that night!
YAY! I love making things ahead of time and then coming home and making a nice warm meal. And even better when the teenagers can help!