Kittencal's Turkey or Chicken Pot Pie

Transform your leftover turkey or chicken into pure comfort food with Kittencal’s Turkey or Chicken Pot Pie—a hearty, homemade classic perfect for weeknight dinners or special gatherings. Packed with tender chunks of poultry, a medley of colorful vegetables like carrots, peas, and celery, and a creamy, herb-infused sauce, this pot pie delivers warmth and flavor in every bite. Encased in a flaky, golden pie crust that’s brushed with an irresistible egg wash, this dish is as visually appealing as it is delicious. With just 30 minutes of prep and 35 minutes of baking, you’ll have a satisfying, family-friendly meal that’s both easy and unforgettable. Perfect for using up leftovers, this pot pie is a surefire hit at the dining table!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 6

Ingredients

• 3 cups Cooked turkey or chicken, diced
• 5 tablespoons Butter
• 1 medium Onion, finely chopped
• 1.5 cups Carrots, diced
• 1 cup Celery, diced
• 1 cup Frozen peas
• 0.3333 cup All-purpose flour
• 2 cups Chicken or turkey stock
• 1 cup Milk
• 0.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 0.5 teaspoons Dried thyme
• 2 sheets Pie crust (store-bought or homemade)
• 1 Egg, beaten (for egg wash)

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Stir in the flour, cooking and stirring constantly for 1-2 minutes to create a roux.

Step 4

Gradually whisk in the chicken or turkey stock and milk, ensuring there are no lumps. Cook the mixture, stirring constantly, until it thickens and starts to bubble.

Step 5

Season the sauce with salt, pepper, and thyme. Stir in the diced turkey or chicken and frozen peas. Remove the skillet from heat and let the filling cool slightly.

Step 6

Roll out one pie crust and fit it into a 9-inch pie dish. Trim any overhanging edges.

Step 7

Pour the turkey or chicken filling into the prepared pie crust, spreading it out evenly.

Step 8

Roll out the second pie crust and place it over the filling. Trim the edges, crimp to seal, and cut several small slits in the top of the crust to allow steam to escape.

Step 9

Brush the top crust with the beaten egg to ensure a golden, shiny finish.

Step 10

Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Step 11

Remove the pot pie from the oven and let it cool for 5-10 minutes before serving.

Nutrition Facts

Serving size	(2738.8g)

Amount per serving	% Daily Value*
Calories	4758.4

Total Fat 228.1g	0%
Saturated Fat 78.2g	0%
Polyunsaturated Fat 1.9g
Cholesterol 955.8mg	0%
Sodium 6058.1mg	0%
Total Carbohydrate 383.2g	0%
Dietary Fiber 30.3g	0%
Total Sugars 45.4g
Protein 280.4g	0%

Vitamin D 159.6IU	0%
Calcium 721.3mg	0%
Iron 21.3mg	0%
Potassium 4637.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.6%

Protein: 23.8%

Carbs: 32.6%