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.
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
- 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.
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.
-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.
Nutrition
Serving: 1serving | Calories: 406kcal | Carbohydrates: 37.8g | Protein: 18.7g | Fat: 20.4g | Saturated Fat: 9.6g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 4.7g | Cholesterol: 125.7mg | Sodium: 903.7mg | Potassium: 442mg | Fiber: 1.5g | Sugar: 3.9g | Vitamin A: 17.8IU | Vitamin C: 7.5mg | Calcium: 11.6mg | Iron: 13.7mg