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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 483.0
  • Total Fat: 24.9 g
  • Cholesterol: 93.1 mg
  • Sodium: 944.7 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 30.3 g

View full nutritional breakdown of Chicken (or Turkey) Pot Pie calories by ingredient
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Chicken (or Turkey) Pot Pie

Submitted by: LBDELONG
Chicken (or Turkey) Pot Pie

Introduction

The perfect way to use up leftover turkey! The perfect way to use up leftover turkey!
Number of Servings: 6

Ingredients

    1 pkg. frozen pie crusts
    3 cups cooked chicken or turkey, cubed
    1/4 cup butter
    1/3 cup flour
    1/3 cup chopped onion
    3/4 teaspoon salt
    1/3 teaspoon black pepper
    1 1/2 cup chicken broth
    1/2 cup milk
    2 cups frozen mixed vegetables

Directions

Heat oven to 425. Place 1 piecrust in 9" pie pan. In medium saucepan heat butter over medium heat. Add onion, cook until tender, about 2 minutes. Stir in flour, salt & pepper. Cook, stirring constantly until bubbly, remove from heat, stir in broth & milk. Heat to boiling, stirring constantly. Stir in chicken (or turkey) & vegetables. Place second crust over filling, fluite edge, cut slits in several places. Bake at 425 for 35-40 minutes or until golden brown. Makes 6 servings






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Member Ratings For This Recipe


  • Very Good
    2 of 3 people found this review helpful
    Made as listed except: only 1 TB butter, 2 cups turkey, 2.5 cups veggies, added mushrooms, used homemade broth, added herbs. I'll leave off the bottom crust next time since it didn't add much. I definitely needed the deep dish pie, not a shallow one. The teen liked and said to make it again. - 7/12/11

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  • Incredible!
    2 of 3 people found this review helpful
    Perfect to use up leftover turkey! My picky 2 year old son even enjoyed it. My first pot pie was a success due to this recipe! - 1/4/10

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  • Incredible!
    1 of 1 people found this review helpful
    Very easy, tasty and fast! - 5/19/13

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  • Very Good
    1 of 2 people found this review helpful
    Great way to use up the Thanksgiving turkey. Made the insides the night before and refrigerated because I knew this would be a busy evening. Also baked with only the top crust. - 11/29/11

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  • Very Good
    1 of 2 people found this review helpful
    Taste is good. I reduce the fat/calories by not adding onions, just using 1 Tbls of butter and flour, making a roux, not using milk and just using "Better than Bullion" stock as entire fluid added, using a little less than total. STILL YUMMY! - 8/26/10

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  • Incredible!
    1 of 1 people found this review helpful
    This was the best pot pie ever! I will make it again. - 4/19/10

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  • Incredible!
    1 of 1 people found this review helpful
    Excellent recipe. This has great flavor and the family loved it! - 1/1/10

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  • Incredible!
    1 of 1 people found this review helpful
    This is delicious! A definite keeper. - 12/30/09

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  • Incredible!
    1 of 1 people found this review helpful
    Wonderful recipe. I used left over turkey and it was absolutely delicious. - 12/16/09

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  • Incredible!
    1 of 1 people found this review helpful
    I made this tonight, I skipped the bottom crust, it was delicious. Perfect for a gray rainy day. - 12/2/09

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  • Incredible!
    1 of 1 people found this review helpful
    I love not having to make a fresh pie crust. It is so simple and tastes perfect!! We added a can of potatoes for a more hearty pie! - 11/27/09

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  • Incredible!
    1 of 1 people found this review helpful
    This was really good! I left out the bottom crust to cut back on cals and it was still delicious! Great sauce... - 4/16/09

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  • Incredible!
    1 of 1 people found this review helpful
    Loved it! And it passed the familiy test! Both girls 6 & 8 and hubby too! ;) Thanks for posting! - 2/26/09

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  • I made this with chicken cooked in a slow cooker and homemade chicken broth I had in the freezer, cooked my own potatoes, green beans and carrots along with frozen peas. It was really delicious, and far better after sitting overnight in the frig. Will make again. - 12/9/14

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  • Delicious!!! Thank You. - 11/28/14

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  • ...if you use carrots in the bottom of the roasting pan and have left over gravy use those instead - 11/28/14

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  • Good basic recipe. I added lots of leftover vegetables and only used top crust. Can be adapted to use up whatever you have on hand. - 11/28/14

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  • 0 of 1 people found this review helpful
    I've been doing this for years and it is a real hit. I just use leftover gravy for moisture but will try the broth +/- milk. JPONCIN commented it got too brown on the sides after 40 min. I I cover the sides all the way around with a strip of foil for the first 30 min, then remove it for the last 10 - 11/28/14

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  • Good recipe. I added garlic, parsley, oregano and a dash of poultry seasoning and pepper and a can of cream of chicken soup for added flavor. - 1/2/13

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  • Not bad! A happy home for leftovers. - 12/11/12

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  • My family loved this, thank you! I cut the butter in half and used whole wheat flour, and it turned out great. My edges were pretty dark at 40 minutes, so next time I will reduce the baking time. - 3/11/12

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  • This was really yummy and easy to make. I added cubed potatoes to it to make it more savory and a little more stock, still a little dry, will add more next time. - 3/7/11

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  • My husband and I love it and this is great way to use up the left over turkey from Christmas. - 2/12/11

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  • Taste great - 1/7/11

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  • My family loved this! - 9/11/10

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