Easy Chicken or Turkey Pot Pie Using Frozen Veggies
Warm, hearty, and packed with flavor, this Easy Chicken or Turkey Pot Pie Using Frozen Veggies is the ultimate comfort food made simple. Perfect for using up leftover poultry, this recipe combines tender chicken or turkey, a medley of vibrant frozen vegetables, and a creamy, seasoned sauce, all encased in flaky, golden pie crusts. With a quick prep time of just 15 minutes and no need to chop fresh vegetables, this pot pie is a time-saving classic that doesn't sacrifice taste. Ideal for weeknight dinners or cozy family meals, this dish serves six and pairs beautifully with a crisp side salad or a warm slice of crusty bread. Make it a go-to for stress-free, home-cooked goodness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Cooked chicken or turkey
- 2 cups Frozen mixed vegetables
- 4 tablespoons Unsalted butter
- 0.33 cup All-purpose flour
- 1.5 cups Chicken or turkey broth
- 0.67 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 crusts Store-bought pie crusts
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 425°F (220°C).
In a large saucepan, melt the butter over medium heat.
Stir in the flour and cook, whisking constantly, for 1-2 minutes, until the mixture is smooth and golden.
Gradually whisk in the chicken or turkey broth and the milk, stirring until the mixture is thickened and smooth, about 3-5 minutes.
Season the sauce with salt, black pepper, and garlic powder. Taste and adjust seasoning if necessary.
Stir in the cooked chicken or turkey and frozen mixed vegetables. Cook for another 2-3 minutes, until heated through.
Roll out one of the pie crusts and fit it into the bottom of a 9-inch pie dish.
Pour the filling mixture into the prepared pie crust.
Roll out the second pie crust and place it over the filling. Trim any excess dough, then pinch the edges to seal the crusts together.
Cut a few small slits in the top crust to allow steam to escape.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the top of the pie crust with the egg wash for a golden finish.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pot pie cool for 10 minutes before serving.
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 4289 mg | 186% | |
| Total Carbohydrate | 143.4 g | 52% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 25.3 g | ||
| Protein | 182.1 g | 364% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 486 mg | 37% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2674 mg | 57% | |
*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.
