Chicken or Turkey Pot Pie

Francine Lizotte


After trying this delicious and flavorful Turkey Pot Pie recipe, you'll look forward to leftover turkey so you can have it again!


☆☆☆☆☆ 0 votes

2 pies
30 Min
1 Hr 30 Min


  • 4
    (10-inch) unbaked pie crusts
  • 1 large
    free-run egg, beaten and mixed with 1 tbsp. milk, divided
  • 3 1/2 c
    turkey meat, cubed (substitute chicken)
  • 1 c
    carrots, sliced
  • 1 c
    mix peppers such as red, orange, yellow and poblano, diced
  • 1 c
    frozen peas
  • 2 small
    red potatoes, diced (substitute yukon gold)
  • 1/2 c
    celery, sliced
  • 5 c
    low-sodium chicken broth to cover (reserve 2 1/2 cups from it)
  • 1/3 c
  • 1/2 c
    red onions, chopped
  • 2 large
    cloves garlic, pressed
  • 1/3 c
    unbleached all-purpose flour
  • 1/2 tsp
    poultry seasoning
  • 1/4 tsp
    cayenne pepper (substitute hot paprika)
  • 1/4 tsp
    celery seeds
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1 c
  • 1/2 c
    35% heavy cream
  • 2 Tbsp
    fresh parsley, chopped

How to Make Chicken or Turkey Pot Pie


  1. Preheat oven to 375ºF. In a deep pie plate, lay bottom pie crust and brush it with egg wash. Place a pie crust shield and bake crust for 5 minutes; set aside.
  2. In a deep saucepan, combine turkey or chicken, carrots, mixed peppers, peas, potatoes and celery. Add chicken broth to cover and boil for 15 minutes. Remove from heat, drain in a colander sitting in a bowl, and set aside. Keep 2 ½ cups of the drained broth and if there’s not enough of it, top it up with more broth
  3. In a saucepan over medium heat, sauté onion and garlic in melted butter until soft and translucent, about 5 minutes. Stir in flour until well combined. Add poultry seasoning, cayenne pepper or paprika, celery seeds and freshly ground black pepper. Slowly stir in reserved chicken broth and milk/cream. Simmer over medium-low heat until thick, about 5 minutes.
  4. Mix chicken mixture with saucer and taste & adjust seasoning if necessary. Transfer to pie crust and sprinkle 1 tbsp. chopped parsley per pie before placing the top crust. Seal edges, cut away excess dough and brush the remaining egg wash. Place pie shield and make several small slits in the top to allow steam to escape.
  5. Bake for 40 to 50 minutes or until pastry is golden brown and filling is bubbly. Cool for 15 minutes before serving. Makes 2 pies
  6. Note: Cover and freeze potpie for up to 3 months. To use frozen potpie, remove from freezer 30 minutes before baking. Cover pie loosely with foil and place on a baking sheet. Bake at 425ºF for 30 minutes. Reduce heat to 350ºF, remove foil and bake 55-60 minutes longer or until golden brown.
  7. To view this recipe on YouTube, click on this link >>>>

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