Turkey (Or Chicken) Pot Pie
A hearty comfort food featuring tender cooked turkey or chicken in a creamy vegetable-filled sauce topped with flaky pie crust, perfect for family dinners or cozy gatherings.
Ingredients
- 3 Tbsp. butter ⓘ
- 2 c. baby carrots (diced) ⓘ
- 1 small onion (minced) ⓘ
- 1/4 c. all-purpose flour ⓘ
- 1 c. milk
- 1 c. chicken broth ⓘ
- 1 can cream of mushroom soup (undiluted) ⓘ
- 2 Tbsp. Mrs. Dash ⓘ
- 1 tsp. salt ⓘ
- 2 tsp. pepper ⓘ
- 1 can sweet peas (drained)
- 3 lg. potatoes (cooked and diced) ⓘ
- 5 c. chicken or turkey (cooked and diced) ⓘ
Instructions
- Set pie crusts aside to defrost.
- In a large skillet, melt butter over medium heat.
- Add diced baby carrots and minced onion; cook until tender.
- Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in milk and chicken broth, stirring constantly until mixture thickens.
- Add undiluted cream of mushroom soup, Mrs. Dash, salt, and pepper; cook until well combined.
- Stir in cooked, diced chicken or turkey, cooked potatoes, and drained sweet peas.
- Pour the filling into a prepared pie dish lined with pie crust.
- Cover with the second pie crust, seal edges, and cut a few slits on top to vent.
- Bake in a preheated oven at 375°F (190°C) for 40-45 minutes or until crust is golden brown.
- Let cool slightly before serving.
Tips & Substitutions
For a richer filling, consider adding a splash of white wine while cooking the vegetables. If you don't have Mrs. Dash, you can use Italian seasoning or a pinch of garlic powder. For a lighter version, swap out half the cream of mushroom soup with Greek yogurt. Experiment with other vegetables like corn or green beans for added texture.
Serving Suggestions
This turkey pot pie is hearty on its own, but it pairs beautifully with a simple side salad or steamed green beans for added freshness. For a comforting meal, serve with warm bread or biscuits. If you enjoy variations, check out similar chicken recipes or explore other American recipes that feature creamy fillings.
Storage & Reheating
Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave or cover the entire pie with foil and bake at 350°F (175°C) until heated through, about 20-25 minutes. Ensure the crust remains crispy by uncovering for the last few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Turkey (Or Chicken) Pot Pie contains roughly 883 calories, with 10g protein, 78g carbohydrates, and 59g fat. It is an excellent source of vitamin A (62% of the Daily Value), iron (25% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1418mg per serving (62% 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 frozen vegetables instead of fresh?
Yes, frozen mixed vegetables can be a convenient substitute for fresh. Just make sure to thaw and drain them before adding to the filling to prevent excess moisture, which could make the pie soggy.
What can I use instead of cream of mushroom soup?
If you want to avoid canned soup, you can create a homemade version by sautéing mushrooms and mixing them with a roux of butter and flour, adding cream or milk for richness. This alternative enhances flavor and allows you to control the ingredients.
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).