Chicken Turkey Pot Pie
Warm, hearty, and packed with flavor, this Chicken Turkey Pot Pie is the ultimate comfort food that combines tender shredded chicken and turkey with a medley of vibrant vegetables in a creamy, herb-infused sauce. Encased in a golden, flaky pie crust, this recipe is a delightful fusion of rich textures and savory aromatics like thyme and rosemary. Perfect for using up leftover poultry, this dish comes together with minimal effort thanks to a creamy base of chicken broth and heavy cream that binds it all beautifully. Whether you're serving it for a family dinner or a cozy holiday meal, this pot pie is sure to impress with its homestyle flavor and rustic charm. Ready in just under an hour and serving six, it's an irresistible crowd-pleaser you’ll turn to again and again.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 0.33 cup all-purpose flour
- 2 cups chicken broth
- 0.5 cup heavy cream
- 2 cups cooked chicken, shredded
- 2 cups cooked turkey, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 9-inch crusts pie crusts, store-bought or homemade
- 1 large egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and cook until thickened, about 3-4 minutes.
Stir in the heavy cream, cooked chicken, cooked turkey, frozen peas, and frozen corn. Add the dried thyme, dried rosemary, salt, and black pepper. Mix well and let the filling cook for another 3-5 minutes. Remove from heat and set aside.
Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any excess dough hanging over the edges.
Pour the prepared filling into the pie crust, spreading it out evenly.
Place the second pie crust over the filling. Trim and crimp the edges to seal the pie. Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg for a golden finish.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pot pie from the oven and let it cool for 10-15 minutes before serving.
Nutrition Facts
Calories |
5250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.8 g | 357% | |
| Saturated Fat | 101.9 g | 510% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1224 mg | 408% | |
| Sodium | 6138 mg | 267% | |
| Total Carbohydrate | 342.2 g | 124% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 33.8 g | ||
| Protein | 345.9 g | 692% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 430 mg | 33% | |
| Iron | 31.6 mg | 176% | |
| Potassium | 4930 mg | 105% | |
*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.
