Best 8 Easy Chicken Or Turkey Pot Pie Recipes

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With the aroma of warm, savory filling and flaky, golden crust enveloping your home, chicken or turkey pot pie is a comforting classic that has delighted generations. This hearty dish, a true culinary hug on a chilly evening, is not only delicious but versatile too. Whether you prefer chicken or turkey, your favorite vegetables, and whether you use a pre-made or homemade crust, pot pie offers endless possibilities for customization. So, grab your apron, gather your ingredients, and let's embark on a culinary journey to create the best chicken or turkey pot pie you've ever tasted.

Let's cook with our recipes!

CHICKEN POT PIE {EASY SHORTCUT RECIPE}



Chicken Pot Pie {Easy Shortcut Recipe} image

This Chicken Pot Pie is super easy to make yet oh so delicious! This could easily become a fall staple in your home! It's so comforting and hearty and the whole family loves it!

Provided by Jaclyn

Categories     Main Course

Time 55m

Number Of Ingredients 11

1 (14.1 oz) pkg. refrigerated pie crusts ((2 crusts))
3 Tbsp butter, (diced into 1-Tbsp pieces)
3/4 cup finely chopped yellow onion
2 1/2 Tbsp all-purpose flour
1 cup half and half
1 (12 oz) container McCormick® Simply Better Turkey Gravy (or Chicken Gravy)
3 cups frozen mixed vegetables
2 cups (heaping) shredded rotisserie chicken or leftover turkey
1/2 tsp dried rosemary (crushed)
1/2 tsp dried thyme
Salt and freshly ground black pepper

Steps:

  • Place a baking sheet in oven and preheat oven to 425 degrees. Prepare pie crusts as directed on package for two-crust pie using a 9-inch pie plate.
  • Melt butter in a large skillet over medium-heat. Add onion and saute until softened, about 5 minutes.
  • Stir in flour and cook, stirring constantly, 1 minute. While whisking pour in half and half then pour in turkey gravy.
  • Add in vegetables, chicken, rosemary, thyme, and season with salt and pepper to taste. Warm through.
  • Pour mixture in to prepared pie crust in pie plate. Top with second pie crust. Seal edges and flute if desired. Cut several slits in top of pie for steam to escape.
  • Bake in preheated oven 30 to 35 minutes, or until crust is golden brown (tent edges with foil to prevent excessive browning if needed.
  • Let stand 5 minutes before slicing and serving.
  • Recipe source: Cooking Classy

Nutrition Facts : Calories 498 kcal, Carbohydrate 45 g, Protein 16 g, Fat 29 g, SaturatedFat 13 g, Cholesterol 57 mg, Sodium 634 mg, Fiber 4 g, Sugar 1 g, ServingSize 1 serving

EASY TURKEY POT PIE



Easy Turkey Pot Pie image

Bisquick Heart Smart® recipe! Cozy up to a pot pie that's in the oven in minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 8

Number Of Ingredients 7

2 cans (10 3/4 oz each) condensed cream of chicken and mushroom soup
1 can (10 1/2 oz) condensed chicken broth
4 cups cut-up cooked turkey
1 bag (12 oz) frozen mixed vegetables
2 cups Bisquick Heart Smart® mix
1/2 teaspoon poultry seasoning
1 1/2 cups fat-free (skim) milk

Steps:

  • Heat oven to 375°F (350°F for glass pan). In 4-quart saucepan, heat soup, broth, turkey and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 13x9-inch pan.
  • In medium bowl,stir remaining ingredients until blended. Pour evenly over soup mixture (crust will rise during baking).
  • Bake about 30 minutes or until light brown.

Nutrition Facts : Calories 370, Carbohydrate 36 g, Cholesterol 65 mg, Fat 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1140 mg, Sugar 7 g, TransFat 0 g

EASY CHICKEN POT PIE



Easy Chicken Pot Pie image

Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills.

Provided by Tressie Grant

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 5

2 (9 inch) deep dish frozen pie crusts, thawed
1 (15 ounce) can mixed vegetables, drained
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 39.7 g, Cholesterol 41.6 mg, Fat 24.8 g, Fiber 3.3 g, Protein 19.1 g, SaturatedFat 7.9 g, Sodium 920 mg, Sugar 3.8 g

FAST AND EASY TURKEY POT PIE



Fast and Easy Turkey Pot Pie image

This pie is super fast and easy to make with leftover turkey.

Provided by KatieIng

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Turkey Pot Pie Recipes

Time 55m

Yield 6

Number Of Ingredients 7

1 (15 ounce) package pastry for a 9 inch double crust pie
2 cups cooked turkey, cut into bite-size pieces
1 (10.75 ounce) can condensed cream of chicken soup
1 teaspoon seasoned salt
1 teaspoon seasoned pepper blend
½ cup shredded Cheddar cheese
1 (16 ounce) package frozen mixed vegetables, thawed and drained

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with 1 pastry crust; set the other crust aside.
  • In a bowl, mix together the turkey, cream of chicken soup, seasoned salt and pepper, Cheddar cheese, and mixed vegetables. Pour the mixture into the prepared pie dish. Top the pie with the remaining pie crust, then pinch and fold the edges of the crusts together to seal. Cut a slit into the top of the pie crust with a sharp knife to vent the steam.
  • Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.

Nutrition Facts : Calories 540.5 calories, Carbohydrate 44.4 g, Cholesterol 49.4 mg, Fat 30.3 g, Fiber 5.4 g, Protein 23.8 g, SaturatedFat 9 g, Sodium 950 mg, Sugar 0.4 g

CHICKEN/TURKEY POT PIE



Chicken/Turkey Pot Pie image

Make and share this Chicken/Turkey Pot Pie recipe from Food.com.

Provided by Heidi Swanson

Categories     Savory Pies

Time 1h

Yield 1 pie, 6 serving(s)

Number Of Ingredients 10

2 pillsbury refrigerated pie crusts
1/3 cup margarine or 1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup milk
2 1/2-3 cups shredded cooked chicken or 2 1/2-3 cups cooked turkey
2 cups frozen mixed vegetables, thawed

Steps:

  • Heat oven to 425.
  • Prepare pie crust for a two-crust pie.
  • In a medium saucepan, melt margarine over medium heat.
  • Add onion; cook two minutes or until tender.
  • Stir in flour, salt and pepper until well blended.
  • Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
  • Add chicken and mixed vegetables, remove from heat.
  • Spoon chicken mixture into crust-lined pan.
  • Top with second crust and flute; cut slits in several places.
  • Bake at 425 for 30-40 minutes or until crust is golden brown.
  • Let stand 5 minutes before serving.

EASY TURKEY POT PIE



Easy Turkey Pot Pie image

This pot pie relies on store-bought puff pastry and leftover turkey to give the cook in the family a break after Thanksgiving. But it's not only for the post-holiday lull: use leftover chicken or turkey any time of the year for an easy weeknight dinner.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 14

4 tablespoons unsalted butter
1/4 cup all-purpose flour, plus additional for dusting
3 cups turkey or chicken stock
2 sprigs rosemary
4 sprigs thyme
Kosher salt, to taste
Freshly ground black pepper, to taste
1 medium onion, cut into ½-inch dice
2 ribs celery, cut into ½-inch dice
2 carrots, peeled and cut into ½-inch dice
2 cups cooked turkey, cut into ½-inch dice
1 sheet store-bought puff pastry, defrosted
1 large egg yolk
1 tablespoon Water

Steps:

  • Filling: Preheat oven to 350 degrees F. In a Dutch oven over low heat, melt the butter. Sprinkle in the flour and cook, whisking, about 1 minute. Whisk in a few tablespoons of stock; when incorporated, continue to slowly whisk in the rest of the stock, a little at a time. (Using small additions of liquid and whisking constantly will prevent lumps.) When all the stock has been added, increase heat to medium-high and bring to a boil.
  • Meanwhile, remove the rosemary and thyme leaves from their stems by pinching the top of the sprig and pulling straight down. Finely chop the leaves and set aside. Continue boiling the sauce, whisking often, until it's thick enough to coat the back of a wooden spoon, about 2 minutes. Season to taste with salt and pepper.
  • Reduce heat to medium-low. Add onion, celery, carrots, turkey, thyme, and rosemary. Stir to thoroughly combine, then season to taste with salt and pepper.
  • Assembly: On a clean work surface dusted with flour, roll out the pastry into a 12-inch square; set aside. Use a slotted spoon to transfer filling to a 9-inch square baking pan. (The slotted spoon allows you to control the amount of liquid that is added to the baking pan.) Lay the pastry evenly over the pan. Fold the excess dough back under itself inside the pan; you can also trim and discard some of the dough as needed. Use a paring knife to make 4 or 5 slits in the top of the pastry to allow steam to escape.
  • Add an egg yolk to a small bowl, and whisk in water. Brush the egg wash evenly over the top of the puff pastry. Set the baking pan on a rimmed baking sheet to catch any spills, then bake until the crust is golden and the filling is bubbling, 15-20 minutes. Remove from oven and let stand for about 5 minutes before serving.

EASY TURKEY OR CHICKEN POT PIE RECIPE - (4.4/5)



Easy Turkey or Chicken Pot Pie Recipe - (4.4/5) image

Provided by mikeimmell

Number Of Ingredients 9

2 - 9 inch unbaked pie shells
1 - 10.75 ounch can of cream of chicken, cream of celery, OR cream of mushroom soup
1 - 8 ounch package of softened cream cheese
1 - 8 ounch bag of frozen mixed vegetables thawed OR left over vegetables from your refrigerator
3 cups cooked turkey OR chicken meat
1/4 cup finely chopped onion
1 clove finely chopped garlic
1/8 tsp poultry seasoning
2 pats of butter

Steps:

  • Preheat oven to 425 degrees. In a large mixing bowl combine the cream soup, and the softened cream cheese. Beat together until throughly mixed. Stir in all of the remaining ingredients. Pour the chicken vegetable mixture into your pie shell. Break up the butter into small pieces. Dot the top with butter and then put the 2nd or top pie crust on top. Crimp edges to seal the crusts together and cut slits into the top for venting. Put aluminum foil around the edge of the pie to protect the edge from overbrowning. After 15 to 20 minutes remove the foil and continue baking. Check often to make sure the pie isn't overbrowning. Bake 35 to 40 minutes.

EASY CHICKEN OR TURKEY POT PIE



Easy Chicken or Turkey Pot Pie image

For those who do not want to bother making a cream sauce from scratch then this is for you and it's pretty darn good too, fresh mushrooms may be used in place of canned, although the golden mushroom soup is better this will also work using cream of mushroom soup, if you are not a garlic-lover then omit --- see my recipe#66929

Provided by Kittencalrecipezazz

Categories     Savory Pies

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 medium carrot, peeled and sliced
1 stalk celery, chopped
1 medium onion, finely chopped
1/2-3/4 teaspoon dried thyme
1 (10 ounce) can mushrooms, well drained (whole or sliced, squeeze out excess moisture with hands)
1 tablespoon fresh minced garlic
1 teaspoon ground black pepper
3 -4 tablespoons butter or 3 -4 tablespoons margarine
2 1/2 cups cubed cooked chicken (or turkey)
1 tablespoon all-purpose flour
1 teaspoon all-purpose flour
1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted
1 1/2 cups frozen cut green beans, cooked and drained
salt (to taste) (optional)
1 (9 inch) pastry for double-crust deep dish pie

Steps:

  • In a large skillet melt butter over medium heat.
  • Add in carrot, celery, onion and thyme; cook stirring until just crisp-tender.
  • Add in mushrooms fresh garlic,and black pepper; cook stirring for 2 minutes.; remove skillet from heat.
  • Place the cubed chicken or turkey in a bowl sprinkle with 1 tablespoon plus 1 teaspoon flour and toss well to coat.
  • To the skillet add in the floured chicken or turkey, undiluted soup and green beans to the onion mixture; mix very well with a spoon to combine.
  • Line the bottom of the pie plate with pastry.
  • Add in the chicken or turkey mixture.
  • Place the remaining pastry on top; seal and flute.
  • Slice a couple of slits on top to allow steam to escape.
  • Brush lightly with table cream or milk.
  • Cover the edges loosley with foil.
  • Place the pie plate on a baking sheet.
  • Bake bottom-oven rack for 55-60 minutes or until golden brown.

Nutrition Facts : Calories 532.6, Fat 31.7, SaturatedFat 10.4, Cholesterol 62.4, Sodium 847.5, Carbohydrate 40.5, Fiber 4.5, Sugar 3.5, Protein 22.4

Tips:

  • Use a variety of vegetables. This will add flavor and texture to your pot pie. Some good options include celery, carrots, peas, corn, and green beans.
  • Don't overcook the chicken or turkey. This will make it tough and dry. Cook it just until it is cooked through, about 10 minutes per pound.
  • Use a good quality pie crust. This will make a big difference in the overall taste and texture of your pot pie. You can use a store-bought pie crust or make your own.
  • Season the filling well. This will help to bring out the flavor of the ingredients. Use a variety of spices, such as salt, pepper, garlic powder, onion powder, and paprika.
  • Let the pot pie cool slightly before serving. This will help to prevent the filling from spilling out when you cut into it.

Conclusion:

Chicken or turkey pot pie is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own liking. With a few simple tips, you can make a delicious pot pie that your whole family will love.

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