Pot Pie (Turkey Or Chicken)
A comforting pot pie featuring tender turkey or chicken, mixed vegetables, and a creamy topping, baked in flaky bisquick crust—perfect for family dinners and cozy evenings.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Combine the cream of chicken soup, chopped turkey or chicken, and frozen vegetables in a bowl.
- Place the mixture into a 9-inch pie plate.
- In a separate bowl, mix bisquick, milk, and egg until smooth.
- Pour the batter over the meat and vegetable mixture in the pie plate.
- Bake in the preheated oven for 30 minutes or until golden and bubbly.
Tips & Substitutions
For a creamier filling, consider adding a dollop of sour cream or cream cheese to the mixture. You can also substitute the frozen vegetables with fresh ones or use leftover roasted vegetables for added flavor. If you prefer a flakier crust, try using a store-bought pie crust instead of the bisquick topping. This pot pie is a fantastic way to use up leftover turkey after Thanksgiving.
Serving Suggestions
Serve the pot pie hot, garnished with fresh herbs like parsley or thyme for a burst of flavor. Pair it with a simple side salad or roasted vegetables for a complete meal. This dish is also delightful alongside a classic Cobb Salad, making it a satisfying and hearty dinner option.
Storage & Reheating
Allow the pot pie to cool completely before storing leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also microwave it, but the crust may not be as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Pot Pie (Turkey Or Chicken) contains roughly 535 calories, with 17g protein, 81g carbohydrates, and 16g fat. It is an excellent source of protein (34% of the Daily Value), vitamin A (29% of the Daily Value), and iron (23% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1028mg per serving (45% 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 other proteins besides turkey or chicken?
Absolutely! This pot pie recipe is versatile. You can use cooked ham, beef, or even a vegetarian protein like tofu or chickpeas for a meatless version. Just ensure that any protein you choose is already cooked before adding it to the pie.
Can I freeze the pot pie before baking?
Yes, you can freeze the assembled pot pie before baking. Cover it tightly with plastic wrap and then aluminum foil to prevent freezer burn. When ready to bake, remove the plastic wrap, keep the foil on, and bake from frozen, adding an extra 10-15 minutes to the cooking time.
What can I use instead of cream of chicken soup?
If you don't have cream of chicken soup on hand, you can use homemade béchamel sauce or a mixture of chicken broth and heavy cream as a substitute. Alternatively, cream of mushroom soup works well for a different flavor profile. Just be sure to adjust the seasoning as needed.
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).