Chicken/Turkey Pot Pie

Shelley Gill

By
@KatiRose

Per my Pot Pie Dough recipe, this is for a 9-inch pie pan. If you use a 13x9, or a Pampered Chef Deep Dish Baker (11"x2"), you will need to double this recipe.

Other cook Vegetables may be used instead of mixed~ use whatever you like.


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Comments:

Serves:

4-6

Prep:

30 Min

Cook:

30 Min

Ingredients

2 can(s)
cream of chicken soup, (10 3/4 oz.)
1 c
mixed vegetables, frozen
1/4 stick
butter
1
potato, med, steamed peeled, cubed
1 1/2 c
chicken or turkey meat, cooked, cubed
1 pinch
sea salt
1 pinch
parsley
1 pinch
garlic powder
1 pinch
pepper, fresh ground
1
pot pie crust, for 9-inch pie (double crust)

Directions Step-By-Step

1
Place bottom crust in pie pan.
Layer potato and meat on bottom of uncooked pie shell.
Sprinkle meat and potato lightly with salt.
Set aside.
2
In a medium sauce pan place soup, vegetables, seasonings, and butter. Heat through and stir until well blended. DO NOT ADD WATER.
3
Pour soup/vegetable mixture over potato and meat in pie shell. DO NOT OVERFILL. Tap pan on counter to allow mixture to settle slightly. Top pie with top crust. Trim to edge and fold top crust edge over bottom crust edge, tucking both INSIDE pie pan.
4
Top with melted butter if desired.

Bake at 375 degrees for 30 minutes, or until crust in golden brown.

Enjoy!

About this Recipe