chicken pot pie

Turkey or Chicken Pot Pie

This chicken pot pie (or turkey) is a wonderful way to use up leftovers! It has a delicious crust filled with flavorful sauce, potatoes, onions and carrots.
Course dinner
Cuisine america, American
Keyword pie crust, pie recipe, thanksgiving, turkey leftovers
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 469kcal
Author Ashlee Marie


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


Pie Crust

  • 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)

Pie Filling

  • 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.



Calories: 469kcal | Carbohydrates: 34g | Protein: 11g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 111mg | Sodium: 920mg | Potassium: 445mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3113IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 4mg