Chicken Pot Pie Or Turkey
A comforting chicken or turkey pot pie with a flaky double crust, filled with tender meat, peas, carrots, and savory spices—perfect for family dinners and cozy gatherings.
Ingredients
- pastry for double crust pie or frozen pastry ⓘ
- 1 (10 oz.) package frozen peas and carrots ⓘ
- 1/2 cup chopped onion ⓘ
- 1/2 cup chopped mushrooms ⓘ
- 1/4 cup margarine ⓘ
- 1/3 cup plain flour ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon sage or thyme ⓘ
- 1/8 teaspoon pepper ⓘ
- 2 cups chicken broth ⓘ
- 3/4 cup milk ⓘ
- 3 cups cubed chicken or turkey ⓘ
- 1/4 cup snipped parsley ⓘ
- 1/4 cup chopped pimiento ⓘ
Instructions
- Prepare the pastry and set aside.
- Cook the frozen peas and carrots according to package directions, then drain.
- In a saucepan, cook chopped onions and mushrooms in margarine until tender.
- Stir in flour, salt, sage or thyme, and pepper.
- Add chicken broth and milk all at once, then cook and stir until thickened and bubbly.
- Stir in the cooked peas and carrots, cubed chicken or turkey, chopped parsley, and chopped pimiento; heat until bubbly.
- Pour the mixture into a 12 x 7 1/2 x 2-inch baking dish.
- Roll the pastry into a 13 x 9-inch rectangle.
- Place the pastry over the filling, flute the edges, and cut slits in the top.
- Bake at 450°F for 12 to 15 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of store-bought. You can substitute the chicken or turkey with cooked vegetables for a vegetarian option. If you don’t have fresh herbs, dried sage or thyme can work, but use half the amount. You can also use leftover turkey from your Thanksgiving feast for a quick and delicious meal.
Serving Suggestions
Serve the chicken pot pie with a fresh green salad or steamed vegetables for a balanced meal. It pairs beautifully with Mom's Chicken Soup for a comforting dinner. You can also offer a side of crusty bread to soak up the delicious filling.
Storage & Reheating
Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 20-25 minutes. You can also microwave individual portions, though the crust may not stay as crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Pot Pie Or Turkey contains roughly 599 calories, with 45g protein, 90g carbohydrates, and 16g fat. It is an excellent source of vitamin C (227% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (148% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2238mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can easily substitute chicken with turkey or even beef if you prefer. Just ensure that the meat is cooked and cubed before adding it to the filling mixture. This recipe is versatile and can accommodate various proteins.
How can I make this recipe healthier?
To make a lighter version of chicken pot pie, use whole wheat pastry or phyllo dough instead of traditional pastry. You can also reduce the amount of margarine and substitute half-and-half with skim milk or a non-dairy alternative for the filling.
Can I freeze the chicken pot pie?
Yes, you can freeze the assembled but unbaked chicken pot pie. Wrap it tightly in plastic wrap and aluminum foil, and it will last up to 3 months in the freezer. When ready to bake, do not thaw; just add 10-15 minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).