Chicken Pot Pie With a Turkey Variation

The day after Thanksgiving, my mom always made turkey pot pie using leftover turkey, veggies, and gravy. This recipe is for just a normal day when you really want pie, which is why the recipe includes instructions for chicken pot pie as well. You can use homemade or frozen crust, but homemade is SO easy that I wholeheartedly recommend it!

Preheat the oven to 350 if you plan to cook the pie immediately. I tend to make mine in the morning and bake it later.


Mix all together in a bowl, divide in half, and roll out:

2 c. flour

1 t. salt

2/3 c. oil

1/3 c. water

Press the bottom crust into a pie dish and prepare the filling.


Simmer until tender, or use leftovers:

1 1/2 c. mixed veggies

1 c. diced potatoes

2 c. cooked chicken or turkey, chopped (If cooking from raw, use 12 oz. of meat.)

Add to a saucepan and whisk together gradually to avoid lumps:

1/4 c. flour

1/2 t. salt

1/4 t. garlic powder

1/4 t. onion powder

1/8 t. pepper

2 c. chicken broth

Bring the broth, spices, and flour to a boil until it thickens. (Or, use leftover gravy and skip this step.) Mix in the vegetables and meat and pour it all into the pie crust. Top the pie with the other pie crust and crimp the edges together.

Bake the chicken pot pie at 350 for about an hour, or until the pie is bubbly and crust is golden brown. (I recommend putting the pan on a cookie sheet, just in case anything overflows!)

chicken pot pie

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