Easiest Homemade Chicken or Turkey Pot Pie Ever
Discover the ultimate comfort food with the Easiest Homemade Chicken or Turkey Pot Pie Ever, a quick and satisfying recipe perfect for busy weeknights or cozy family dinners. Packed with tender cooked chicken or turkey, a medley of colorful frozen vegetables, and a creamy filling made with cream of chicken soup and a touch of savory spices, this pot pie delivers hearty flavor in every bite. The magic comes together with pre-rolled refrigerated pie crusts that make assembly effortless, while an optional golden egg wash adds a bakery-style finish. Ready in just about an hour from start to table and serving six, this recipe is your go-to solution for transforming leftovers into a mouthwatering classic. Serve it on its own or pair with a crisp green salad for a balanced, satisfying meal.
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Recipe Information
Ingredients
- 2 cups Cooked chicken or turkey (shredded or diced)
- 2 cups Frozen mixed vegetables (e.g., peas, carrots, corn, and green beans)
- 1 can (10.5 oz) Cream of chicken soup
- 0.5 cups Milk
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 2 pieces Refrigerated pie crusts (pre-rolled, for top and bottom crusts)
- 1 large Egg (beaten for egg wash, optional)
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the cooked chicken or turkey, frozen mixed vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and ground black pepper. Stir until well combined to create the pot pie filling.
Unroll one of the pie crusts and fit it into a 9-inch pie dish, pressing it firmly along the bottom and sides.
Pour the pot pie filling into the pie crust, spreading it out evenly.
Place the second pie crust over the filling, sealing the edges by pinching or crimping the top and bottom crusts together. Trim any excess dough if needed.
Using a sharp knife, cut a few small slits in the top crust to allow steam to escape during baking.
If desired, brush the top crust with beaten egg to achieve a golden, shiny finish.
Place the pie dish on a baking sheet to catch any potential drips and transfer it to the oven.
Bake for 30-40 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 slicing and serving.
Nutrition Facts
Calories |
1897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 609 mg | 203% | |
| Sodium | 3304 mg | 144% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 32.8 g | ||
| Protein | 178.1 g | 356% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 546 mg | 42% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2856 mg | 61% | |
*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.
