Chicken or Turkey Pot Pies
Cozy up with these classic Chicken or Turkey Pot Pies, a heartwarming dish that’s perfect for using up leftovers or creating a comforting meal from scratch. This recipe features tender, cooked chicken or turkey combined with a rich, creamy sauce infused with thyme, black pepper, and a medley of vibrant peas, carrots, and pearl onions. Nestled between flaky, golden pie crusts and brushed with a glistening egg wash, each bite offers a delightful contrast of textures and flavors. Ready in just over an hour, these pot pies are an ideal family dinner or meal prep option, and they’re easy to customize with your favorite ingredients. Whether you're craving the nostalgia of comfort food or seeking an impressive dish for gatherings, this recipe brings warmth and satisfaction to the table.
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Recipe Information
Ingredients
- 2 cups cooked chicken or turkey
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 3 cups chicken or turkey broth
- 1 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 2 cups frozen peas and carrots blend
- 1 cup frozen pearl onions
- 2 pieces prepared pie crusts
- 1 large egg
- 1 tablespoon water
Instructions
Preheat your oven to 375°F (190°C).
In a large saucepan, melt the butter over medium heat.
Add the flour to the melted butter and whisk for about 1 minute until fully combined and slightly golden.
Slowly pour in the chicken or turkey broth, whisking constantly to prevent lumps.
Add the milk, salt, black pepper, and dried thyme, and continue whisking until the mixture thickens into a smooth and creamy sauce, about 4-5 minutes.
Stir in the cooked chicken or turkey, frozen peas and carrots, and frozen pearl onions. Mix until evenly combined.
Remove the filling from heat and set aside to cool slightly.
Roll out one prepared pie crust and fit it into the bottom of a 9-inch pie dish. Trim any excess dough hanging over the sides.
Pour the prepared filling into the pie crust, spreading it out evenly.
Cover the pie with the second pie crust, trimming off any excess. Pinch or flute the edges of the crust to seal.
Cut 4-5 small slits in the top crust to allow steam to escape during baking.
In a small bowl, whisk together the egg and water to make an egg wash. Brush this mixture onto the top crust for a golden finish.
Place the pie on a baking sheet to catch any drips and transfer it to the preheated oven.
Bake for 35-45 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pot pie from the oven and let it rest for 10 minutes before serving.
Nutrition Facts
Calories |
2708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.5 g | 172% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 5359 mg | 233% | |
| Total Carbohydrate | 175.7 g | 64% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 46.3 g | ||
| Protein | 200.4 g | 401% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 672 mg | 52% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3531 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
