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serving of chicken pot pie on a white plate with a gold fork
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5 from 11 votes
Nutrition Facts
Turkey (or Chicken) Pot Pie
Amount Per Serving (1 serving)
Calories 406 Calories from Fat 184
% Daily Value*
Fat 20.4g31%
Saturated Fat 9.6g60%
Polyunsaturated Fat 1.1g
Monounsaturated Fat 4.7g
Cholesterol 125.7mg42%
Sodium 903.7mg39%
Potassium 442mg13%
Carbohydrates 37.8g13%
Fiber 1.5g6%
Sugar 3.9g4%
Protein 18.7g37%
Vitamin A 17.8IU0%
Vitamin C 7.5mg9%
Calcium 11.6mg1%
Iron 13.7mg76%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:7 servings
Turkey (or Chicken) Pot Pie
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
 

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.

Ingredients
  • 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
Instructions
  1. Preheat oven to 375°F. Spray 9" or 10" pie plate with cooking spray and set aside.

  2. 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.
  3. Add cream cheese and stir until melted. Sprinkle flour over mixture and stir well.
  4. Whisk in chicken broth and milk. Then, stir in veggies and seasonings. Bring to a boil and then lower heat, simmer 5 minutes.

  5. 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.
  6. Bake 35-40 minutes or until lightly browned and filling is bubbly.
  7. Cool for 10-15 minutes before cutting.
Recipe Notes

-Turkey can be replaced with chicken.
-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.

 

Author: Kim
Course: Main Course
Cuisine: American
Keyword: easy chicken pot pie, leftover Thanksgiving pot pie, turkey pot pie

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