Hearty & Easy Chicken or Turkey Pot Pie: The Ultimate Comfort Food Recipe
The culinary calendar often revolves around holidays, leaving us with a delightful challenge: what to do with those abundant leftovers? While turkey sandwiches have their charm, even the most beloved traditions can become a bit repetitive. That’s where a truly classic dish steps in to save the day, transforming excess into an exciting, comforting meal: homemade turkey pot pie.
This particular pot pie recipe has been a staple in my kitchen for years, originating from a thoughtful co-worker. Its genius lies in its simplicity and delicious results, likely adapted from a foundational recipe, perhaps even from a source like Campbells.com, given its smart use of condensed soup. It’s a testament to how humble ingredients can create something extraordinary.
Pot pie sometimes carries a reputation from its less glamorous past – perhaps evoking memories of bland, frozen TV dinners or less-than-stellar cafeteria fare. But I assure you, this homemade version redefines the humble pot pie, elevating it to a culinary star. It’s a warm, savory hug in a crust, perfectly designed to use up that leftover turkey or chicken. In fact, its versatility means it’s not just for the post-holiday season. I’ve often prepared it with rotisserie chicken for a quick weeknight dinner, and in my past, even with game birds like pheasant and duck, turning a hunter’s bounty into a gourmet treat. So go ahead, tell your family with pride, “Tonight, we feast on fowl!” – they will absolutely adore it!
The Enduring Appeal of Pot Pie: More Than Just Leftovers
Pot pie holds a special place in the pantheon of comfort foods. It’s a dish that evokes nostalgia, warmth, and the feeling of home. Its beauty lies in its complete nature – a flaky, golden crust enveloping a creamy, savory filling packed with tender meat and vegetables. Beyond its sentimental value, pot pie is incredibly practical. It’s a fantastic way to stretch ingredients, especially after a large meal like Thanksgiving, ensuring that no flavorful morsel goes to waste. The transformation of roasted turkey into a rich, comforting pie is nothing short of culinary alchemy.
A Versatile Family Favorite
While often associated with holiday leftovers, this pot pie truly shines year-round. Don’t have turkey? Cooked chicken, whether pan-fried, baked, or from a convenient rotisserie, works equally well. This adaptability makes it a go-to for busy weeknights when you need a hearty, satisfying meal without a lot of fuss. The rich, creamy texture and familiar flavors appeal to all ages, making it a guaranteed crowd-pleaser for family dinners or casual gatherings.
Essential Ingredients for a Perfect Pot Pie
The magic of this pot pie starts with its straightforward, yet incredibly effective, ingredient list. Each component plays a crucial role in building the layers of flavor and texture that make this dish so irresistible.
Spotlight on Key Components:
- Cooked Poultry: The star of the show. Three cups of chopped cooked turkey or chicken provide the protein and hearty texture. If using holiday leftovers, ensure the meat is free of bones and gristle. For chicken, a store-bought rotisserie chicken is a fantastic shortcut, offering tender, flavorful meat with minimal effort. Simply shred or dice it before adding to the filling.
- Cream of Potato Soup: This is the secret to the incredibly creamy and flavorful base. Using condensed soup simplifies the process immensely, adding richness and seasoning without requiring a homemade roux. The potato base complements the poultry and vegetables perfectly, creating a thick, luxurious filling.
- Mixed Vegetables: Two cups of mixed vegetables, such as peas and carrots, add color, texture, and essential nutrients. Frozen mixed vegetables are incredibly convenient – just thaw them beforehand. If you prefer, fresh diced carrots and peas can be lightly blanched or sautéed for a more vibrant crunch. Feel free to customize with other favorites like corn, green beans, or even diced potatoes for extra heartiness.
- Onion: A small chopped onion (½ to 1 whole, depending on size and preference) provides an aromatic depth that elevates the overall flavor profile. Sautéing the onion lightly before adding it to the mix can soften its bite and release its sweetness, though simply adding it raw works fine in this recipe.
- Milk: A splash of milk (about ¼ cup) helps to slightly thin the condensed soup base, ensuring the filling is creamy but not overly dense, achieving the perfect consistency. Whole milk is recommended for richness, but any milk will do.
- Seasonings: Herbes de Provence (1 teaspoon) is a beautiful blend that often includes savory, thyme, rosemary, oregano, and lavender, bringing a sophisticated, aromatic quality to the pot pie. Complemented by ½ teaspoon of black pepper, these seasonings enhance the natural flavors of the poultry and vegetables. Don’t forget a pinch of salt if your soup or broth is unsalted, or if you desire a bit more pop.
- Pie Crusts: You’ll need two pie crusts – one for the bottom and one for the top. While homemade pie crust offers unparalleled flakiness and flavor, store-bought crusts are a fantastic time-saver. There’s absolutely no judgment here; convenience often means more time enjoying the meal! Opt for a good quality brand for best results.
Crafting Your Perfect Pot Pie: A Step-by-Step Guide
Making this pot pie is incredibly straightforward, even for novice cooks. The beauty of pre-cooked meat and a canned soup base is that it significantly cuts down on prep and cooking time, allowing you to enjoy a delicious homemade meal with minimal effort.
Step 1: Prepare Your Crusts
First things first, you’ll need two pie crusts. While I love the satisfaction of making homemade pie crust from scratch, the convenience of a store-bought crust cannot be overstated. Choose your favorite brand – absolutely no judging here, we’ve all relied on them for delicious results! Begin by carefully unrolling or shaping one crust into a 10-inch pie plate (or a 9-inch deep-dish plate). Gently press it against the bottom and sides, ensuring it fits snugly without any tears. You can trim any excess crust now, leaving a small overhang to eventually crimp with the top crust.
Step 2: Prepare the Flavorful Filling
The filling for this pot pie is wonderfully simple and comes together quickly. In a large mixing bowl, combine the chopped cooked turkey (or chicken), two cans of condensed cream of potato soup, the thawed mixed vegetables (peas and carrots), chopped onion, a generous splash of milk, and your chosen seasonings (Herbes de Provence and pepper). Mix all these ingredients thoroughly until everything is well combined and evenly distributed. You’ll notice this mixture is quite thick, which is exactly what we want – it ensures a rich, hearty pie that holds its shape beautifully once baked.
Step 3: Assemble the Pie
Once your filling is perfectly mixed, carefully transfer it into the pie plate that contains your unbaked bottom crust. Spread the filling evenly, making sure it reaches the edges of the crust. There’s no need to compact it too much, just a gentle spread will do.
Step 4: Add the Top Crust and Finish
Now, take your second pie crust and carefully unroll or roll it out. Gently place it over the filling, aligning it with the bottom crust. Trim any major excess, then pinch and crimp the edges of both crusts together to seal the pie. This creates a beautiful, decorative border and prevents the filling from bubbling out during baking. Finally, cut 4-5 small slits into the top crust. These vents are crucial for allowing steam to escape, which prevents the crust from becoming soggy and helps it cook evenly.
Step 5: Bake to Golden Perfection
Preheat your oven to 350°F (175°C). Place the assembled pot pie in the preheated oven and bake for 45-50 minutes. The pie is ready when the crust is beautifully golden brown, and you can see the filling bubbling gently through the vent slits. The aroma alone will fill your kitchen with irresistible warmth!
Step 6: The Essential Resting Period
Once removed from the oven, resist the urge to cut into it immediately! Allow the pot pie to set for at least 15 minutes before slicing and serving. This crucial resting time allows the filling to cool slightly and firm up, making for clean, neat slices that hold their shape. It also prevents the hot, liquid filling from spilling out, ensuring every serving is perfect.
Serving Suggestions and Creative Variations
This chicken or turkey pot pie is a wonderfully complete meal on its own, packed with protein, vegetables, and a satisfying crust. However, pairing it with a simple side can elevate the dining experience.
I typically serve my pot pie alongside a crisp green salad with a light vinaigrette to balance the richness of the pie. A side of steamed green beans or asparagus can also add a fresh, vibrant contrast. Since the pie already contains a medley of vegetables, you can confidently consider it a hearty, all-in-one dish!
Ideas for Customization and Culinary Exploration:
- Cheese Please! For an extra layer of flavor, consider sprinkling a cup of shredded cheddar or Gruyere cheese into the filling mixture before baking. It adds a delightful gooeyness and tangy note.
- Herb Variations: If you don’t have Herbes de Provence, feel free to substitute with a blend of dried thyme, sage, and rosemary, or a good quality poultry seasoning. Fresh herbs like chopped parsley or chives can be stirred in just before baking for a burst of fresh flavor.
- Alternative Toppings: While a traditional pie crust is superb, get creative with your toppings! A Puff Pastry Turkey Pot Pie offers a lighter, flakier crust that’s incredibly satisfying and another fantastic use for turkey leftovers. Alternatively, a topping of savory drop biscuits or even mashed potatoes (for a shepherd’s pie hybrid) can be delicious.
- Individual Servings: For portion control or a charming presentation, bake the pot pie in individual ramekins or oven-safe bowls. Simply adjust the baking time as needed, typically reducing it by 10-15 minutes. For a truly unique single-serving experience, check out this clever recipe for chicken pot pie in a mug – perfect for a cozy lunch!
- Make-Ahead & Freezing: This pot pie is a great make-ahead meal. You can assemble it completely and refrigerate it for up to 24 hours before baking. To freeze, assemble the pie (without baking), wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, possibly adding an extra 10-15 minutes to the baking time if it’s still very cold.
Whether you’re looking to revitalize Thanksgiving leftovers or simply craving a hearty, comforting meal, this easy chicken or turkey pot pie recipe is a winner. Its straightforward preparation, versatile ingredients, and undeniably delicious outcome make it a recipe you’ll return to again and again.
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Chicken or Turkey Pot Pie
Ingredients
- 3 cups chopped cooked turkey (or chicken)
- 2 cans cream of potato soup (condensed)
- 2 cups mixed vegetables (peas and carrots, thawed if using frozen)
- ½ – 1 small onion (chopped)
- ¼ cup milk
- 1 teaspoon Herbes de Provence
- ½ teaspoon pepper
- 2 pie crusts
Instructions
- Preheat oven to 350°F (175°C).
- Place one pie crust in the bottom of a 10-inch (or 9-inch deep dish) pie plate.
- Mix all other ingredients (except the second pie crust) until combined.
- Transfer into the pie plate and cover with the remaining crust. Pinch edges closed. Cut 4-5 slits into the top of the crust to allow steam to vent.
- Cook at 350°F (175°C) for 45-50 minutes. Let set for at least 15 minutes before serving.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.