Chicken or Turkey Pot Pie

Chicken Pot Pie

I love this simple dish because it is well, easy and lets face it, everyone loves chicken pot pie. It can be made with a refrigerated pie crust or a homemade crust. It is also a great recipe to have on hand for all the leftover turkey most of us try to figure out what to do with after turkey day!

Tip: when making a pie crust, double the recipe and freeze half for later use.


1 unbaked double pie crust recipe, or 1 box of Pillsbury refrigerated pie crust dough.
2 cups chicken or turkey, cooked and cubed
1 - 12 or 16 oz Bag of mixed veggies (veg-all)
1 can cream of mushroom
1 can cream of chicken
1/2 tsp salt and several twists of fresh black pepper
1 soup can milk
In a large bowl mix chicken or turkey, veggies, cream soups, salt, pepper and milk; stir well. Spoon mixture into 9 * 13 casserolle dish or small individual baking dishes.

Roll out pie crust dough on flour surface; Roll out large enough to fit the top of the casserolle dish. Cover casserolle dish with pie crust; tuck under edges and dent sides with knuckle. Bake uncovered @ 425* for 30 - 45 minutes or until crust is golden.

*Place cookie sheet on bottom rack of oven to catch any drips.

If making individual pot pies, seperate dough into 4 or 5 portions and roll each portion into a circle. Top individual baking dishes with rolled out dough. Bake uncovered @ 425* until golden.

*This is not a low cal or healthy dish. Just FYI :D <3 Jennifer Wood


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