Turkey (or Chicken) Pot Pie Recipe

Name: Turkey (or Chicken) Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box Pillsbury Refrigerated Pie Crusts, 2 Crusts, Softened As Directed On Box; 4 Tablespoons Butter; 1/2 whole Onion (medium Size) Chopped; 1 stick Large Carrot, Diced; 2 stalks Celery, Diced; 3 Tablespoons All-purpose Flour; 3 sprigs Thyme; 1/2 teaspoons Salt; 3/4 teaspoons Pepper; 1- 3/4 cup Turkey Or Chicken Stock; 1/2 cups Milk; 2- 1/4 cups Leftover Cooked Turkey Or Chicken, Chopped; 15- 1/4 ounces, weight Corn, Canned. Drained And Rinsed; 1 Medium Potato, Cooked And Chopped; 1 Egg, Beaten

Servings: persons

1 box Pillsbury Refrigerated Pie Crusts, 2 Crusts, Softened As Directed On Box
4 Tablespoons Butter
1/2 whole Onion (medium Size) Chopped
1 stick Large Carrot, Diced
2 stalks Celery, Diced
3 Tablespoons All-purpose Flour
3 sprigs Thyme
1/2 teaspoons Salt
3/4 teaspoons Pepper
1- 3/4 cup Turkey Or Chicken Stock
1/2 cups Milk
2- 1/4 cups Leftover Cooked Turkey Or Chicken, Chopped
15- 1/4 ounces, weight Corn, Canned. Drained And Rinsed
1 Medium Potato, Cooked And Chopped
1 Egg, Beaten

1
* I made my own turkey stock, but if you buy it or if you use chicken stock, you may want to add less salt.
2
1.
3
Heat oven to 425 degrees F. Thaw pie crusts as directed on box for a two-crust pie.
4
Place one of the crusts into a 9-inch glass pie plate.
5
Set the other one aside.
6
2.
7
In a 2-quart saucepan, melt butter over medium heat.
8
Add onion, carrot, and celery; cook for 8 minutes, stirring frequently, until tender.
9
Stir in flour, thyme, salt and pepper until well blended and cook for 2 minutes.
10
Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
11
3.
12
Stir in turkey, corn, and potato.
13
Remove from heat and let it cool off a bit.
14
Spoon the mixture into the crust-lined pie plate.
15
Top with the second crust; seal edges and flute the edges.
16
Cut slits in several places in the top crust.
17
Note: I alway place a cookie sheet under the pie pan while baking just in case bubbles over.
18
4.
19
Cover the edges of crust with strips of foil and bake for 20 minutes.
20
Remove the foil and brush the top of the pie with the beaten egg and sprinkle with some more salt and pepper, and cook for another 15-20 minutes, or until the top is golden brown.
21
5.
22
Let stand 5 minutes before serving.

686

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 15 ingredients. The key ingredients include: 1 box Pillsbury Refrigerated Pie Crusts, 2 Crusts, Softened As Directed On Box, 4 Tablespoons Butter, 1/2 whole Onion (medium Size) Chopped, 1 stick Large Carrot, Diced, and more.

Yes, Turkey (or Chicken) Pot Pie 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!

Turkey (or Chicken) Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions