Chicken or Turkey Pot Pie

15 mins Prep Time

50 mins Cook Time

Written By

Nadia Boachie

Though its roots are contested, pot pie is said to have originated in Ancient Greece, and unbeknownst to most, the pot pie has a colourful, slightly unnerving history. In the 16th Century, live birds were used as the filling -- a popular choice years later being a robin. Thankfully, that grotesque tradition ended, and with the prominence of pot pies circulating America throughout the 19th Century, we have settled on the humble chicken pot pie.

Chicken or turkey pot pie is the epitome of a comforting meal (which is the only appropriate dinner choice as the days grow shorter). This recipe takes leftover or pre-cooked poultry (no live birds here) such as chicken or turkey, vegetables and cream of mushroom soup and tops it off with flaky pie crust. In this recipe, you may choose to place the pie crust at the bottom and the top of your skillet, but I often cook all the ingredients in a skillet and place a single layer of pie crust on top. You may use frozen, leftover cooked vegetables or fresh vegetables in your filling.

Ingredients

Chicken or Turkey Pot Pie

1 (2 to 3 pound) whole cooked chicken or 2 1/2 cups shredded cooked turkey
2 celery stalks, small dice
1/2 small white onion, small dice
2 garlic cloves, minced
2 fresh thyme sprigs
2 (9"-inch) deep-dish frozen pie crusts, thawed
1 can condensed cream of mushroom soup
1/3 cup whole milk
2 teaspoons all-purpose flour
1 11 oz can corn
1 cup frozen green beans, thawed (alternatively you can add frozen carrots, frozen peas or a combination)
1/2 cup chicken broth
Salt and pepper, to taste
2 tablespoons neutral oil

Directions

Chicken or Turkey Pot Pie

7 Steps

Step 1

In a pan over medium heat add neutral oil. Once oil is hot, add celery, onion and garlic and sautée until soft and onions are translucent (about 5 minutes).
Step 2

In the same pan, add shredded cooked chicken or turkey and broth. Heat up and break apart the meat with a wooden spoon.
Step 3

Preheat oven to 400 ̊F.
Step 4

Add frozen and canned veggies (corn and green beans). Mix until frozen veggies have thawed and everything is well heated. Add milk, 1 tablespoon at a time (only if necessary to help with the heating process).
Step 5

Add 1 can of cream of mushroom soup and pour over chicken and veggies.
Step 6

If the mixture isn't thick enough, in a small bowl, mix together 1/2 tablespoon flour and 3 tablespoons of milk. Add slurry mixture to chicken mixture and stir until thickened.
Step 7

Pour chicken and vegetable mixture into a skillet lined with one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven for 30 to 35 minutes or until crust is brown.

Ingredients

Chicken or Turkey Pot Pie

1 (2 to 3 pound) whole cooked chicken or 2 1/2 cups shredded cooked turkey
2 celery stalks, small dice
1/2 small white onion, small dice
2 garlic cloves, minced
2 fresh thyme sprigs
2 (9"-inch) deep-dish frozen pie crusts, thawed
1 can condensed cream of mushroom soup
1/3 cup whole milk
2 teaspoons all-purpose flour
1 11 oz can corn
1 cup frozen green beans, thawed (alternatively you can add frozen carrots, frozen peas or a combination)
1/2 cup chicken broth
Salt and pepper, to taste
2 tablespoons neutral oil