Turkey (or Chicken) Pot Pie
This recipe for Turkey (or chicken) Pot Pie is a creamy mixture of chicken, veggies and seasonings that’s filled inside a flaky pie crust and baked to golden brown perfection. Turkey Pot Pie is comfort food at its finest and this version is so easy and absolutely delicious.
This post is sponsored by Hiland Dairy but the content and opinions expressed here are my own.
Turkey pot pie is a favorite meal that never gets old. My picky kids even love it, which is awesome. And, today, I’m sharing my favorite version of the traditional pot pie. I used a bit of light cream cheese to make the filling super creamy and a store-bought pie crust for an easy weeknight dinner.
Ingredients For Turkey Pot Pie
Typical pot pies, whether you’re using turkey or chicken, include a buttery, flaky pie crust filled with diced or shredded meat and a mix of veggies in a flavorful, creamy sauce.
This recipe works great with chicken or turkey! It’s perfect for using up all of that leftover Thanksgiving turkey in your fridge. I’m sure you’re getting bored with leftover turkey sandwiches. Go ahead and put that turkey to good use by making a delicious pot pie for dinner. If you don’t happen to have leftover turkey, rotisserie chicken works very well. Aside from the turkey (or chicken) here’s the lineup:
- Diced onion
- Cream cheese (I use Hiland cream cheese)
- Chicken broth or stock
- Milk (I use Hiland milk)
- Frozen mixed vegetables (I like the variety that includes peas, corn, carrots, and green beans.)
- Dried thyme leaves
- Onion powder
- Salt & Pepper
- Refrigerated pie crust
How Do You Make Turkey (or Chicken) Pot Pie?
Whisk in the chicken broth and milk. Then, stir in the veggies and seasonings. Bring to a boil and then lower heat and simmer about 5 minutes. While the sauce is cooking, line the pie plate with one of the crusts. Pour in the turkey filling and top with the second crust. Pinch the edges to seal and cut a few slits on the top to vent the pie.
Bake for about 35-40 minutes or until the top is lightly browned and the filling is bubbly. If you notice the top is browning too quickly, loosely tent with foil. Once pie is baked, let it cool for 10-15 minutes before cutting. This will give it time to firm up a bit and not be too soupy.
Freezing And Reheating Turkey Pot Pie
Freezing: Turkey pot pie can be frozen either before or after baking. Prepare as directed and cool completely. Cover tightly in plastic wrap and then in foil. When you’re ready to use it, remove from freezer and unwrap pie. It doesn’t need to be thawed. Preheat oven to 375°F and bake for about 80-90 minutes or until golden and the filling is bubbly. If you notice the crust starting to brown too much, loosely cover with foil or use a pie shield.
Reheating leftovers: Cover the edges of the crust with foil and bake in a 300 degree F oven for about 20-30 minutes (rotate halfway through the process) or until sufficiently warmed through. You can also microwave individual slices for about 45 seconds.
To make in advance, make the filling right up until adding it to the pie dish and instead let it cool. Place the cooled filling in covered container in the fridge. When ready to assemble, thaw the dough and fit it in the pie dish, warm the filling in a pot over medium heat, pour the warmed filling into the crust, add the top crust, and then bake according to instructions.
This easy, delicious turkey pot pie is the perfect meal for when you are craving comfort food. My whole family loves it and we always look forward to enjoying it the day after Thanksgiving! So perfect for using up your leftover turkey! Turkey pot pie is such a great post-holiday meal.
Hiland Dairy is giving away a free year worth of dairy products to one lucky winner! Click [here] to enter for your chance to win!
More Delicious Ways To Use Leftover Turkey
(just use shredded turkey in place of chicken)
If you try this delicious chicken pot recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Turkey (or Chicken) Pot Pie
- 1/2 cup onion, diced
- 2 - 2 1/2 cups leftover turkey or rotisserie chicken
- 4 ounces cream cheese (1/2 of a block)
- 2 tablespoons flour
- 1/2 cup chicken broth or stock
- 1 cup milk (any variety will work)
- 10 - 12 ounces frozen mixed vegetables, defrosted
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme leaves
- 3/4 teaspoon salt
- 1/4 teaspoon black ground pepper
- 15 ounce refrigerated double pie crust
- Preheat oven to 375°F. Spray 9" or 10" pie plate with cooking spray and set aside.
- Spray a large skillet with cooking spray or grease with olive oil or butter and cook onion over medium heat until soft, about 5 minutes. Stir in shredded turkey or chicken and cook a couple of minutes.
- Add cream cheese and stir until melted. Sprinkle flour over mixture and stir well.
- Whisk in chicken broth and milk. Then, stir in veggies and seasonings. Bring to a boil and then lower heat, simmer 5 minutes.
- Line the pie plate with one of the crusts. Fill with turkey filling. Top with second crust. Pinch edges to seal and cut a few slits on top to vent pie.
- Bake 35-40 minutes or until lightly browned and filling is bubbly.
- Cool for 10-15 minutes before cutting.
-Leftover vegetables can be used in place of frozen vegetables.
-Fresh vegetables can be used, but should be cooked to tender crisp before adding to the sauce.
-If crust begins to brown too quickly, loosely tent with foil.
-To cut down on calories, filling can be added straight to the pie plate without a bottom crust.