Easy Chicken or Turkey Pot Pie
Dive into comfort food bliss with this Easy Chicken or Turkey Pot Pie, a timeless dish brimming with hearty flavors and a flaky, golden crust. Perfect for using up leftover chicken or turkey, this recipe combines tender shredded meat with a medley of colorful frozen vegetables, all enveloped in a rich, creamy sauce infused with fragrant dried thyme. The double-crust pastry adds the perfect buttery bite, while an optional egg wash ensures a beautifully browned finish. Ready in just under an hour, this pot pie is a crowd-pleasing dinner that’s as satisfying as it is simple to make. Whether you’re meal prepping for the week or whipping up a cozy family dinner, this versatile recipe is sure to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 2 cups Cooked chicken or turkey, shredded or cubed
- 1.5 cups Frozen mixed vegetables (peas, carrots, green beans, corn)
- 4 tablespoons Unsalted butter
- 0.33 cup All-purpose flour
- 2 cups Chicken or turkey broth
- 0.67 cup Whole milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried thyme
- 2 pieces 9-inch pie crust, unbaked
- 1 large Egg (for egg wash, optional)
- 1 tablespoon Water (to mix with egg wash, optional)
Instructions
Preheat the oven to 425°F (220°C).
In a medium-sized saucepan, melt the butter over medium heat.
Whisk in the flour to create a roux. Cook the roux for 1-2 minutes, stirring constantly to eliminate the raw flour taste.
Gradually whisk in the chicken or turkey broth and milk, ensuring there are no lumps. Cook for 3-5 minutes, stirring frequently, until the mixture thickens to a creamy consistency.
Stir in the salt, black pepper, and dried thyme.
Add the shredded chicken or turkey and frozen mixed vegetables to the sauce. Stir to combine evenly and remove the pan from heat.
Roll out one of the pie crusts and fit it into a 9-inch pie dish, allowing the edges to overhang slightly.
Pour the hot filling into the pie crust, spreading it out evenly.
Roll out the second pie crust and carefully place it over the filling. Pinch the edges together to seal, and trim off any excess dough. Cut small slits in the center of the top crust to allow steam to escape.
If using, whisk the egg and water together to create an egg wash. Brush the top crust lightly with the wash to achieve a golden-brown finish.
Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden and the filling is bubbling.
Remove from the oven and let the pot pie rest for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.8 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 474 mg | 10% | |
*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.
