Homemade Chicken or Turkey Pot Pie Recipe

This delicious pot pie is a tried and true, comfort food family favorite! Perfect for a fall or winter Sunday dinner! Great with chicken, or use turkey breast leftover from your Thanksgiving or Christmas meal!


Homemade Chicken or Turkey Pot Pie Recipe

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Hello blog friends!  It's Sheena's sister Shannon again!!

This time I will be sharing my husband's homemade chicken pot pie recipe!!  I am super blessed that my husband loves to cook, and his cooking is absolutely amazing (Sheena can definitely vouch for that)!

He also takes a lot of pride in his creations.  Cute story.....  You all probably remember I do photography, and you know dinner is going to be good when my husband wants me to get my camera out and photograph the food he's made!

So he takes the chicken pot pie out of the oven and says "Honey, you gotta get a picture of this!" After I photographed it in the casserole, he said "Get one on a plate too!"

Yep, I'm a lucky girl... Not only does he cook good, he appreciates my photography too!

We usually make this with chicken, but if you have leftover turkey after the holidays, it tastes wonderful prepared that way too!

This is always a favorite with anyone who gives it a try. This batch is perfect for 6 servings, but you can double the recipe and use a 4 quart baking dish for a crowd!

Pot pie is such an amazing comfort food. With the weather in Minnesota being SO cold this time of year, recipes like this defintely hit the spot.

I just love the flavor the dried thyme adds to the creamy sauce. All these flavors are so simple, but the combo of them all together makes your mouth water!

Other chicken comfort food recipes you may like:

• Cream Cheese Chicken Enchiladas
• Crack Chicken and Rice Casserole
• French Onion Stuffed Chicken
• Chicken and Waffles
• Chicken, Mushroom and Cabbage Soup
• Smothered Cheesy Sour Cream Chicken

This recipe is easy to make with these steps:

• Preheat the oven
• Boil potatoes and carrots in a medium saucepan until crisp tender
• Saute the onion, stir in flour, salt, thyme, and pepper and cook
• Gradually stir in broth and milk and boil until thickened
• Add the chicken and veggies
• Grease the casserole dish with butter
• Line casserole with pie crust
• Fill with chicken and veggies
• Put remaining pie crust on top of mixture and seal edges with fork or pinch
• Brush top crust with beaten egg. 
• Cut slits in crust
• Bake, covered then uncover and bake again
• Remover from oven and devour!

Full recipe below

You can add or substitute with the following ingredients:

• turkey breast
• ham
• basil
• diced bell pepper
• skip the meat and do a veggie version
• sliced mushrooms
• steak
• sliced celery
• green beans
• jumbo lump crab
• broccoli
• cheddar cheese
• spinach

Looking for more recipes to use leftover turkey?

• Turkey Hand Pies
• Turkey and Stuffing Noodle Soup
• Cream Cheese Turkey and Vegetable Soup
• Turkey Spaghetti Casserole
• Turkey and Cranberry Thanksgiving Quesadilla
• Turkey Shepard's Pie

Things you may need for this recipe:

• Gorgeous canister set
• My absolute favorite cutting boards 
• Hilarious oven mitt for any wine lover

One year ago

• Greens with Smoked Turkey

Two years ago

• Snowflake Hot Cocoa

I hope you enjoy this recipe as much as we did!


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Homemade Chicken or Turkey Pot Pie

Yield: 6 servings

Author: Hot Eats and Cool Reads

ingredients:

• 1 1/2 cups yukon gold potatoes, peeled, quartered and sliced
• 1 cup carrots, peeled and sliced
• 1/2 medium onion, chopped
• 1/2 cup butter
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1 1/2 cups chicken stock
• 3/4 cups milk
• 2 cups cooked chicken or turkey breast, diced
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 2 refrigerated pie crusts
• 1 egg, beaten
• butter for greasing casserole dish

instructions:

1. Preheat oven to 375 degrees.
2. Put potatoes and carrots in a medium saucepan and cover with water. Bring to a boil. 
3. Reduce heat, cover and simmer 6 minutes or until crisp-tender. Drain and put aside. 
4. In a large skillet, sauté onion in butter until tender. 
5. Stir in flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil. Cook and stir for a couple minutes or until thickened. Add the chicken, peas, corn, potatoes and carrots. Remove from heat.
6. Grease a 2.5 quart casserole dish with butter.
7. Line casserole with 1 pie crust (bottom and sides) and fill with chicken and vegetable mixture. 
8. Put remaining pie crust on top of mixture and seal edges with fork or pinch with fingers. Trim any excess crust and discard.
9. Brush top crust with beaten egg. Cut slits in top crusts.
10. Bake, covered for 40 minutes. Remove cover and bake for 20 additional minutes. Let stand for 15 minutes before serving.

Created using The Recipes Generator

What readers are saying about this recipe:

• Elizabeth- What a great tasting pie!

Thanks so much for stopping by!