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.
Crust
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.
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.
Baking the Chicken Pot Pie
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 With a Turkey Variation
Equipment
- pie pan
Ingredients
- 2 cups flour
- 1 teaspoon salt
- 2/3 cup oil
- 1/3 cup water
- 1 1/2 cups mixed vegetables
- 1 cup potatoes diced
- 2 cups chicken or turkey cooked, chopped
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon pepper
- 2 cups chicken broth or 4 t. powder and 2 c. water
Instructions
- Preheat the oven to 350. Mix the crust ingredients together with a fork and divide into 2 pieces. Roll out one of them and press it into a pie pan.2 cups flour, 1 teaspoon salt, 2/3 cup oil, 1/3 cup water
- Simmer the vegetables until tender, about 15 minutes.1 1/2 cups mixed vegetables, 1 cup potatoes
- In a small saucepan, whisk together the flour and spices, then add the broth gradually to avoid lumps. Or, use 2 c. of leftover gravy.1/4 cup flour, 1/2 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon pepper, 2 cups chicken broth
- Mix the cooked chicken, sauce, and veggies together and add them to the pie crust.2 cups chicken or turkey
- Roll out the other pie crust and crimp it to the top. Place the pie on a cookie sheet in case of spills.
- Bake at 350 for 1 hour, or until the pie is bubbly and the crust is brown.