Homemade Pot Pie with Chicken or Turkey
I am always looking for interesting ways to use leftover chicken or turkey. Well, this Homemade Pot Pie with Chicken or Turkey is one of my favorites.
Homemade Pot Pie with Chicken or Turkey
When I looked in my fridge and discovered I had a ready-made pie crust and some leftover chicken, I knew I had the makings of something really good. Homemade pot pie is really so much better than those little round ones you find in the freezer section of the grocery store.
Can we talk about ready-made pie crusts for a minute? It is amazing just how versatile they are. You can fill them with sweet or savory, for breakfast, dinner or dessert. Don’t just limit them to pies.
This is the BEST homemade pot pie, and here is why:
- By using a bottom crust, you can actually make the pot pie more appealing because it will come out as a wedge.
- By using a combination of fresh and frozen vegetables, this recipe has a freshness that cannot be beat.
- The baking mix adds a nice topping that bakes into the top of the pot pie.
To make this recipe, you will need:
- pie crust – store bought or homemade
- chicken or turkey – leftover or rotisserie works great
- peas and carrots – frozen
- potatoes – fresh (I like to leave the skin on)
- onion – fresh or frozen
- cream of chicken soup
- baking mix – I used Bisquick, but there are other brands
- pepper to taste
How to easily make this recipe:
- Unroll the pie crust and place into a deep-dish pie plate.
- Par bake the pie crust.
- Dice the potatoes and onion into bite-size pieces.
- Microwave the potatoes and onions in a large microwavable bowl with a little water.
- Add the peas and carrots, cream of chicken soup, half of the half-and-half, and the cooked chicken.
- Mix well and pile into the par-baked crust.
- Mix the baking mix, egg, and the rest of the half-and-half.
- Pour over the top of the vegetables and bake.
- Enjoy your comfort food!
- corn – fresh, frozen or canned
- celery – chopped – Add this with the potatoes and onions to be microwaved
- bell peppers – chopped – Also add these to the microwaved vegetables
- mushrooms – sliced or chopped
The three most important things about this recipe:
- The fresh vegetables can be sauteed on top of the stove with a little oil rather than microwaved.
- The fresh vegetables must be cooked either by microwave or saute before adding them to the pot pie or they will not get fully cooked.
- By par-baking the crust and baking the pot pie on the bottom shelf of your oven, you ensure the crust does not get soggy.
When should I serve Homemade Pot Pie with Chicken or Turkey?
Make this dish when you have leftover chicken or turkey. This is also an excellent way to use up an abundance of fresh vegetables.
Can I freeze this pot pie?
Yes, cover with foil, place in a freezer bag and freeze for up to two months. When ready to serve, thaw for several hours and bake as usual.
If you like this recipe, please like and share it–Thanks!
This comfort food is nothing like those little frozen ones in the grocery store!
- 1 ready-made pie crust
- 2 medium potatoes, diced
- 1 medium onion, diced
- 8 ounces frozen peas and carrots (thawed)
- 2 1/2 cups shredded chicken or turkey
- 1 can (10 3/4 ounces) cream of chicken soup
- 1/2 cup half-and-half
- 1 teaspoon pepper
- 3/4 cup baking mix
- 1/4 cup half-and-half
- 1 egg
Unroll the pie crust and place into a deep-dish pie plate. Par bake the crust in a preheated 400 degree oven for 10 minutes on the bottom shelf of your oven.
Meanwhile, place the potatoes and onions in a large microwavable bowl with a few tablespoons of water. Cover with plastic wrap and microwave for 8-10 minutes until the vegetables begin to get tender. Drain any remaining water from the bowl when done.
To the potatoes and onions, add the peas and carrots, chicken, soup, half-and-half and pepper and mix well. Pour into the par baked pie crust.
In a small bowl, mix the baking mix, rest of the half-and-half and egg. Pour over the vegetables. Garnish the top with pepper.
Bake in a preheated 400 degree oven, on the bottom shelf, for 40 minutes or until the crust is golden brown and the filling is bubbly.
If you made this recipe, please let me know what you thought in the comments and give it a star rating–xoxo Renea
After you try Homemade Pot Pie with Chicken or Turkey, you will understand why I call it a BEST. For another great recipe using leftover chicken or turkey, try my Chicken Veggie Stir Fry with Ramen Noodles. Would you like more information on par-baking a pie crust? See Pie Provisions post: Par-Baking a Pie Crust