Chicken or Turkey Pot Pies Recipe

Name: Chicken or Turkey Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onion, chopped; 1 medium carrot, diced; 1 small potato, peeled, diced; ¼ cup chopped celery; 3 tablespoons butter; ¼ cup all-purpose flour; salt, to taste; ½ teaspoon dried parsley flakes; ¼ teaspoon dried rosemary, crushed; ¼ teaspoon rubbed sage; 1 cup low-fat milk, or; ⅓ cup powdered milk, reconsituted with 2/3 cup water; 1 cup low sodium chicken broth; 2 cups cubed cooked chicken, or; 2 cups cubed cooked turkey; ½ cup frozen peas; 1 sheet refrigerated pie pastry

Servings: persons

1 small onion, chopped
1 medium carrot, diced
1 small potato, peeled, diced
¼ cup chopped celery
3 tablespoons butter
¼ cup all-purpose flour
salt, to taste
½ teaspoon dried parsley flakes
¼ teaspoon dried rosemary, crushed
¼ teaspoon rubbed sage
1 cup low-fat milk, or
⅓ cup powdered milk, reconsituted with 2/3 cup water
1 cup low sodium chicken broth
2 cups cubed cooked chicken, or
2 cups cubed cooked turkey
½ cup frozen peas
1 sheet refrigerated pie pastry

1
In a large saucepan, saute the onion, carrot, potato and celery in the butter until tender; sprinkle in the flour and seasonings until blended, cook for a couple of minutes to incorporate the flour.
2
Gradually add in the milk and broth; bring to a boil and cook for 2 minutes or until thickened.
3
Stir in the chicken/turkey and peas; divide mixture evenly between 4 ungreased 5 inch pie plates.
4
Divide the pastry dough into 4 equal portions and on a lightly floured surface roll each into a 6-inch circle.
5
Place each circle on top of the filling, trim, seal and flute edges.
6
Bake in a 375 degree oven for 18 to 20 minuts or until golden brown.
7
Let stand for 10 minutes before serving.
8
If desired, prior to baking, wrap the pies in foil and place in freezer for up to 3 months.
9
Remove from freezer 30 minutes before baking, cover edges of the crust loosely with foil and place on a baking sheet.
10
Bake at 375 degrees for 30 minutes.
11
Remove the foil and bake 15 to 20 minutes longer or untilgolden brown and filling is bubbly.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 small onion, chopped, 1 medium carrot, diced, 1 small potato, peeled, diced, ¼ cup chopped celery, and more.

Yes, Chicken or Turkey Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken or Turkey Pot Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions