Easiest Homemade Chicken Or Turkey Pot Pie Ever Recipes

DAD'S LEFTOVER TURKEY POT PIE

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside.
• Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined.
• Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam.
• Bake in the preheated oven until the crusts are golden brown and the filling is bubbly, 30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

CHICKEN POT PIE {EASY SHORTCUT RECIPE}

Steps:

• Place a baking sheet in oven and preheat oven to 425 degrees. Prepare pie crusts as directed on package for two-crust pie using a 9-inch pie plate.
• Melt butter in a large skillet over medium-heat. Add onion and saute until softened, about 5 minutes.
• Stir in flour and cook, stirring constantly, 1 minute. While whisking pour in half and half then pour in turkey gravy.
• Add in vegetables, chicken, rosemary, thyme, and season with salt and pepper to taste. Warm through.
• Pour mixture in to prepared pie crust in pie plate. Top with second pie crust. Seal edges and flute if desired. Cut several slits in top of pie for steam to escape.
• Bake in preheated oven 30 to 35 minutes, or until crust is golden brown (tent edges with foil to prevent excessive browning if needed.
• Let stand 5 minutes before slicing and serving.
• Recipe source: Cooking Classy

FAST AND EASY TURKEY POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch pie dish with 1 pastry crust; set the other crust aside.
• In a bowl, mix together the turkey, cream of chicken soup, seasoned salt and pepper, Cheddar cheese, and mixed vegetables. Pour the mixture into the prepared pie dish. Top the pie with the remaining pie crust, then pinch and fold the edges of the crusts together to seal. Cut a slit into the top of the pie crust with a sharp knife to vent the steam.
• Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 40 minutes.

CLASSIC CHICKEN POT PIE

Steps:

• In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
• Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
• Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
• Bake about 35 minutes or until golden brown.

TURKEY POTPIES

Steps:

• Preheat oven to 375°. In a Dutch oven, saute potatoes, carrots, onion and celery in butter and oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in turkey, peas, 1/2 cup cream, parsley, garlic salt and pepper. , Spoon into two ungreased 9-in. pie plates. Unroll crusts; place over filling. Trim crusts and seal to edge of pie plates. Cut out a decorative center or cut slits in crusts. In a small bowl, whisk egg and remaining 1 tablespoon cream; brush over crusts., Bake until golden brown, 40-45 minutes. Let stand 10 minutes before cutting. Freeze option: Cover and freeze unbaked potpies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edge loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; remove foil. Bake until golden brown and a thermometer inserted in center reads 165°, 55-60 minutes longer.

BEST HOMEMADE CHICKEN POT PIE RECIPE (FROM SCRATCH)

Steps:

• Add flour, sea salt, sugar, butter and ice cold water to the container of a food processor fitted with the "S" blade.
• Process until coarse crumbs form.
• Dump the dough mixture out onto a work surface and form it into a ball. Then divide it into two equal portions and form those portions into two discs.
• Wrap each disc in plastic wrap and chill in the fridge for at least 1 hour, or overnight.
• After crust has chilled and you are ready to make the chicken pot pie:
• Preheat oven to 425 degrees F.
• In a medium bowl, whisk together flour, onion powder, garlic powder, garlic salt and pepper.
• Add milk and whisk until combined, set aside.
• In a 4-quart pan over medium heat, boil water.
• Add chicken bouillon and whisk until dissolved.
• Add milk/dry ingredient mixture to boiling water/bouillon, whisk to combine.
• Cook over medium heat, stirring constantly, until thick (about 3 minutes).
• Remove from heat, cover and set aside.
• Add potatoes, 2 TBS butter and garlic and water to a large, nonstick saucepan and cover. Cook covered for 10 minutes, or until the potatoes are soft, stirring occasionally.
• Add carrots, onion, celery and additional 2 TBS butter. Cover and cook for 10 minutes, or until soft, stirring occasionally.
• Add peas, corn, chicken and sauce. Stir until combined. Remove from heat and set aside.
• Roll out both discs of dough.
• Fit one disc to the bottom of the pie plate. Roll out the second to be used as the top.
• Place bottom dough into the pie plate.
• Put filling on top of the crust.
• Add the other crust on top, pinch the edges together and cut an "X" in the top.
• Whisk together the egg yolk and heavy cream.
• Brush it all over the crust with a pastry brush.
• Use a pie crust shield to protect the outer crust.
• Bake at 425 for 30 - 35 minutes on the lower rack of your oven, until the crust is golden brown and the filling is bubbling. Remove the pie crush shield in the last 5 minutes of baking if the outer crust is not browning.
• Remove from the oven and place the chicken pot pie on a wire cooling rack. Cool for at least 10 minutes before serving.

EASIEST "HOMEMADE" CHICKEN (OR TURKEY) POT PIE EVER!

Steps:

• Preheat oven to 400 degrees and take pie crusts out of the fridge to allow to warm up a bit.
• Saute the chicken in a large, deep skillet with the chopped onion and 2 TB margarine until chicken is no longer pink. Season with 3 dashes poultry seasoning, salt, pepper and 2 dashes garlic salt. While chicken is cooking, peel and chop potatoes. Place potatoes in a microwave-safe bowl with a little bit of water, cover and microwave for 8 minutes.
• When chicken is done, add cans of gravy and worcestershire sauce. Gravy should "bite" just a little bit from the worcestershire sauce, as the flavors will mellow out while baking (worcestershire sauce may have to be adjusted depending on which brand of gravy you use.)
• Add veggies to chicken mixture.
• Unroll one crust and place in the bottom of a 2-quart oven-proof dish. Pour chicken mixture on top, and cover with other crust. Seal & crimp crust and cut for venting.
• Bake at 400 degrees until top is browned, about 20 minutes.

TURKEY POT PIE

Steps:

• Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside.
• Cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook 2 minutes more.
• Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will seem thick at first but will smooth out. Bring to a boil over medium heat, simmer 1 minute and remove from heat. Stir in turkey and vegetables.
• Line a 9" pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.
• Bake 35-40 minutes or until lightly browned and filling is bubbly.
• Cool for 10-15 minutes before cutting.

TABBY'S HOMEMADE CHICKEN POT PIE

Steps:

• Preheat oven to 425°F.
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Stir occasionally. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook minced onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Mix chicken broth and milk together. Slowly stir in chicken broth and milk mix. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Put pie crust in glass pie dish (must not be frozen) Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Brush pie crust with milk.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

BEST-EVER HEALTHIER CHICKEN POT PIE RECIPE

Steps:

• Heat the butter in a large sauté pan or pot over medium heat. When it's melted, add the onion, carrots, and garlic and cook until the onion is translucent and the carrots begin to soften, about 5 minutes. Add the mushrooms and pearl onions and cook, stirring occasionally, for another 5 minutes. Stir in the chicken and the flour, using a wooden spoon to ensure the vegetables and meat are evenly coated with flour. Slowly pour in the chicken broth, using a whisk to beat it in to help avoid clumping with the flour (having the broth warm or hot helps smooth out the sauce). Once the broth is incorporated, add the milk and half-and-half and simmer for 10 to 15 minutes, until the sauce has thickened substantially and lightly clings to the vegetables and chicken. Stir in the peas. Season with salt and pepper. Preheat the oven to 375°F. Cut the pastry into quarters. Roll out each piece on a floured surface to make a 6" square. Divide the chicken mixture among 4 ovenproof bowls. Place a pastry square over the top of each bowl, and trim away the excess with a paring knife; pinch the dough around the edges of the bowl to secure it. Brush the tops with the egg whites and bake until golden brown, about 25 minutes.

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

CHICKEN POT PIE RECIPE

Steps:

• In a dutch oven or pot, melt 6 Tbsp butter. Add diced onions and carrots and saute 8 minutes over medium heat until soft.
• Add sliced mushrooms and minced garlic and saute another 5 minutes until mushrooms are softened.
• Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
• Add shredded cooked chicken, frozen peas, and 1/4 cup parsley. Stir to combine then remove from heat and cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12" diameter circle. Carefully transfer it into a 9" pie dish. Spoon the pie filling over the bottom crust.
• Roll the second disk of pie dough into a 10" diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 5 small slits in the top to allow steam to escape. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper.
• Bake at 425˚F for 30-35 minutes or until top crust is golden brown. If edges are browning too fast, cover with a pie shield or make a shield by cutting a 4" diameter circle from the center of a sheet of foil and placing that over the pie. Once out of the oven, rest for 15 minutes to cool slightly before slicing.

CHICKEN OR TURKEY POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a pie plate with 1 prepared pie crust.
• Stir turkey, vegetables, chicken soup, half-and-half, salt, and black pepper together in a bowl. Pour into prepared pie plate and top with remaining pie crust. Slice 4 slits in the top of the crust to vent.
• Bake in the preheated oven until heated through and crust is golden, 40 to 45 minutes.

FAVORITE CHICKEN POTPIE

Steps:

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat., Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops. , Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting. Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.