How many servings does this recipe make?

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

What ingredients do I need for Easy Leftover Chicken or Turkey Pot Pie?

You need 9 ingredients. The key ingredients include: 2 cups chicken breasts chopped cooked, or turkey meat, 2 each eggs hard-boiled, sliced, 10 3/4 ounces soup, cream of chicken canned cream, 1/2 cup carrots thinly sliced, and more.

Is Easy Leftover Chicken or Turkey Pot Pie suitable as baking & desserts?

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

How do I store leftover Easy Leftover Chicken or Turkey Pot Pie?

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.

Easy Leftover Chicken or Turkey Pot Pie Recipe

Name: Easy Leftover Chicken or Turkey Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken breasts chopped cooked, or turkey meat; 2 each eggs hard-boiled, sliced; 10 3/4 ounces soup, cream of chicken canned cream; 1/2 cup carrots thinly sliced; 1 cup chicken broth, low salt; 1 x salt and black pepper to taste, optoinal; 1 1/2 cups buttermilk biscuits instant mix; 1 cup milk low-fat or non-fat; 1 stick butter melted

Easy Leftover Chicken or Turkey Pot Pie – a delicious recipe with chicken breasts, eggs, soup, carrots, chicken broth, salt. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

2 cups chicken breasts chopped cooked, or turkey meat
2 each eggs hard-boiled, sliced
10 3/4 ounces soup, cream of chicken canned cream
1/2 cup carrots thinly sliced
1 cup chicken broth, low salt
1 x salt and black pepper to taste, optoinal
1 1/2 cups buttermilk biscuits instant mix
1 cup milk low-fat or non-fat
1 stick butter melted

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1365 kcal
Category
Baking & Desserts

Eats Now Editorial Team

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