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Chicken or Turkey Pot Pie Recipe

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This recipe for Chicken or Turkey Pot Pie, by , is from THYME TO COOK, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jan owens


1 cup onion chopped
1 cup celery chopped
1 cup carrot chopped
⅓ cup butter
˝ cup all-purpose flour
2 cups chicken broth
1 cup milk ( you can also use evaporated milk)
2 cups chicken cooked, chopped
1 cup peas thawed from frozen (optional)
1 tsp. salt
˝ tsp. pepper
4 unbaked pie crusts homemade or store-bought

Sauté the first 3 ingredients in butter in a big skillet over medium heat until tender, 5-10 minutes. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and milk; cook, stirring constantly until thickened and bubbly, about 10-15 minutes. Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. VERY important! This allows it to thicken a bit more. At this point, you may freeze the filling in a labeled freezer-safe container/bag. Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer.
To Assemble Your Chicken Pot Pie:
Start by preparing the crusts by rolling them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top. Preheat oven to 350°F. Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.




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