Turkey Pot Pie is an easy and comforting meal. You can make any time you have leftover chicken or turkey in the fridge. Unlike most pot pies, this only has a top crust, but the filling is so thick and rich. It's just like a hearty stew.
Turkey or Chicken
So this is called Turkey Pot Pie, but believe me turkey is 100% interchangeable with the same amount of chicken. In fact, here's a quick tip anytime you feel like a comforting pot pie mea. Buy a rotisserie chicken from the grocery store, chop up the meat, and use it in place of the leftover turkey. Delicious!
You bet! And thank goodness. Sometimes, by the time we get to the last of the turkey leftovers the family might be a little tired of turkey. All you need to do is assemble the pot pie exactly as you would as if you were baking it for today. After placing the crust on top, just seal it tightly with aluminum foil and pop it in the freezer. On the day you're ready for pot pie, it's easy peasy to get dinner ready. No defrosting is needed. Just remove the baking dish from the freezer, uncover and bake at 375° for about 90 minutes. You may need to drape a sheet of foil across the top if the crust starts browning too fast.
Any type of pie crust works beautifully. Simply make a pie crust, enough dough for a single crust 9" pie. See Perfect Pie Crust recipe. If it's during the holiday season and depending how many pies you made, you may have one crust left for this. Perfect!
A can of cream of chicken soup offers a nice shortcut to make the filling super creamy. Another shortcut is to use store-bought, refrigerated pie crusts, though made from scratch crust is always the best.
Turkey Pot Pie
- 2 russet potatoes peeled and diced into small 1" chunks
- 3 cups chicken broth or vegetable broth
- 4 cups diced cooked turkey or chicken
- 1 can cream of chicken soup
- 1 twelve ounce bag frozen peas and carrots
- 1/2 cup dried cranberries
- salt and freshly ground pepper to taste
- 1 tablespoon dried parsley
- 1 sprig of fresh thyme for garnish
- Preheat oven to 400°
- Make a pie crust, or use a store bought crust. Enough for a single crust 9" pie.
- Cook diced potatoes in chicken or vegetable broth in a large pan on the stove until about half done. You'll want the potatoes tender, but not falling apart. Add peas and carrots and cream of chicken soup and cook until simmering. Next, add diced turkey or chicken, dried cranberries, salt, pepper and parley. Pour everything into a 13 x 9 baking dish.
- Roll pie crust and cut dough into strips or using a cookie cutter, cut dough into shapes and place on top of the filling.
- Bake for 35-40 minutes, or until the filling is bubbling and the crust topping is lightly browned. Let set for about 10 minutes before serving, garnish with a sprig of fresh thyme.
Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.