Craving a comforting dish that makes the most of leftover poultry? This homemade chicken or turkey pot pie is the perfect solution. Rich in flavor and packed with hearty ingredients, it’s a recipe that will make you eagerly anticipate leftovers just so you can make it again. With a flaky crust and a creamy filling, this pot pie is sure to become a family favorite.
After experiencing this delicious and flavorful pot pie, you’ll find yourself looking forward to leftover chicken or turkey just to enjoy it once more!
Ingredients
- 4 (10-inch) unbaked pie crusts
- 1 large free-run egg, beaten and mixed with 1 tablespoon milk, divided
- 3 1/2 cups turkey meat, cubed (or substitute chicken) (about 1.5 pounds or 680 grams)
- 1 cup carrots, sliced (130 grams)
- 1 cup mixed peppers (red, orange, yellow, poblano), diced (150 grams)
- 1 cup frozen peas (135 grams)
- 2 small red potatoes, diced (or substitute Yukon Gold) (about 1 cup or 150 grams)
- 1/2 cup celery, sliced (75 grams)
- 5 cups low-sodium chicken broth to cover (1.2 liters), reserve 2 1/2 cups (600 milliliters)
- 1/3 cup butter (75 grams)
- 1/2 cup red onions, chopped (75 grams)
- 2 large cloves garlic, pressed
- 1/3 cup unbleached all-purpose flour (40 grams)
- 1/2 teaspoon poultry seasoning (1.5 grams)
- 1/4 teaspoon cayenne pepper (substitute hot paprika) (0.5 grams)
- 1/4 teaspoon celery seeds (0.5 grams)
- Freshly ground black pepper, to taste
- 1 cup milk (240 milliliters)
- 1/2 cup heavy cream (35%) (120 milliliters)
- 2 tablespoons fresh parsley, chopped (8 grams)
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Place one of the unbaked pie crusts into a deep pie plate. Brush the crust with a bit of the egg wash (beaten egg mixed with milk). Place a pie crust shield over the edges and bake the crust for 5 minutes; set aside.
- Cook the Filling Ingredients: In a deep saucepan, combine the cubed turkey or chicken, sliced carrots, diced mixed peppers, frozen peas, diced potatoes, and sliced celery. Add enough low-sodium chicken broth to cover the ingredients (about 5 cups (1.2 liters)). Bring to a boil and cook for 15 minutes. Remove from heat and drain the mixture in a colander over a bowl. Reserve 2 1/2 cups (600 milliliters) of the drained broth. If you don’t have enough, add more broth to reach the required amount.
- Prepare the Sauce: In a saucepan over medium heat, melt the butter. Add the chopped red onions and pressed garlic, sautéing until soft and translucent, about 5 minutes. Stir in the unbleached all-purpose flour until well combined to form a roux.
- Season the Sauce: Add the poultry seasoning, cayenne pepper or hot paprika, celery seeds, and freshly ground black pepper to the roux. Gradually stir in the reserved chicken broth, milk, and heavy cream. Simmer over medium-low heat until the sauce thickens, about 5 minutes.
- Combine Filling and Sauce: Mix the drained turkey and vegetable mixture with the sauce. Taste and adjust the seasoning if necessary.
- Assemble the Pie: Transfer the filling into the pre-baked pie crust. Sprinkle 1 tablespoon of chopped fresh parsley over the filling. Place the second unbaked pie crust on top. Seal the edges by crimping them together and cut away any excess dough. Brush the top crust with the remaining egg wash. Place a pie crust shield over the edges to prevent over-browning and make several small slits in the top crust to allow steam to escape.
- Bake: Bake the pot pie in the preheated oven for 40 to 50 minutes, or until the pastry is golden brown and the filling is bubbly.
- Cool and Serve: Allow the pot pie to cool for 15 minutes before serving. This recipe makes two pies, so you can enjoy one now and save the other for later.
- To Freeze (Optional): You can cover and freeze the second pot pie for up to 3 months. To use the frozen pot pie, remove it from the freezer 30 minutes before baking. Cover the pie loosely with foil and place it on a baking sheet. Bake at 425 degrees Fahrenheit (220 degrees Celsius) for 30 minutes. Reduce the heat to 350 degrees Fahrenheit (175 degrees Celsius), remove the foil, and bake for an additional 55 to 60 minutes, or until golden brown.
This homemade chicken or turkey pot pie is a delightful way to use up leftover poultry while creating a meal that feels entirely new. The rich, creamy filling combined with a flaky crust makes for a comforting dish that’s perfect for any occasion. Plus, with the option to freeze one for later, you can enjoy this savory pie whenever the craving strikes. Give this recipe a try, and you’ll soon find it becoming a beloved staple in your cooking repertoire.
