Chicken or Turkey Pot Pie

Introduction

Nothing says comfort food quite like a homemade pot pie, with its flaky crust and rich, savory filling. This version gives you the flexibility to use either chicken or leftover turkey, making it a perfect way to create a new family favorite or reinvent holiday leftovers. You’ll love how the creamy sauce brings together the vegetables and herbs for the ultimate cozy meal.

Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4-6

Ingredients

• 6 tablespoons unsalted butter
• 3 celery ribs (sliced 1/4″ thick)
• 2 medium onions (minced)
• salt
• 3/4 cup unbleached all purpose flour
• 3/4 cup dry vermouth
• 4 cups chicken broth
• 1 cup heavy whipping cream
• 2 tsp minced fresh thyme leaves or 1/2 tsp dried
• 3 pounds boneless (skinless chicken breasts, trimmed OR 8 cups cooked, cubed chicken or turkey)
• 1 16- oz bag frozen peas and carrots
• 4 or 5 small red potatoes (peeled, cubed and boiled)
• ground black pepper
• 1 double savory pie dough

Instructions

1. If using raw chicken breasts, poach, bake, or pan-sear them until cooked through, then cube them into bite-sized pieces. Set aside 8 cups of cubed, cooked chicken or turkey.
2. In a large Dutch oven or heavy pot, melt the butter over medium heat. Add the sliced celery and minced onions with a pinch of salt. Cook, stirring occasionally, until softened, about 5-7 minutes.
3. Sprinkle the flour over the vegetables and stir constantly to form a paste (roux), cooking for about 2 minutes.
4. While stirring, slowly pour in the dry vermouth, scraping up any browned bits from the bottom of the pot. The mixture will thicken.
5. Gradually whisk in the chicken broth until smooth, followed by the heavy whipping cream. Bring the sauce to a simmer, stirring frequently, until it thickens enough to coat the back of a spoon.
6. Stir in the thyme, cooked chicken or turkey, the entire bag of frozen peas and carrots, and the boiled, cubed red potatoes. Season generously with salt and ground black pepper to taste. Remove from heat.
7. Preheat your oven to 400°F (200°C). Roll out the bottom half of the savory pie dough and fit it into a 9-inch deep-dish pie plate. Pour the warm filling into the crust.
8. Roll out the top crust, place it over the filling, and crimp the edges to seal. Cut several slits in the top to allow steam to escape.
9. Place the pie on a baking sheet to catch any drips and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
10. Let the pot pie rest for 10-15 minutes before serving to allow the filling to set.

Variations

• Individual Pies: Divide the filling among 4-6 oven-safe bowls or ramekins and top with rounds of pie dough for personal pot pies.
• Biscuit Topping: Skip the top pie crust and instead top the filling with pre-made or homemade drop biscuits before baking.
• Galette Style: For a rustic look, roll the bottom crust into a large circle, pile the filling in the center, and fold the edges of the dough over the filling, leaving the center exposed.
• Herb Swap: Replace thyme with an equal amount of fresh tarragon or rosemary for a different herbal note.

Tips for Success

• Cool your filling slightly before adding it to the bottom crust to prevent a soggy bottom.
• If your filling seems too thick after adding all the broth and cream, you can thin it with a little extra broth.
• Par-boil your diced red potatoes until just tender (they will finish cooking in the oven) to ensure they don’t become mushy in the final pie.
• For a glossy, golden crust, brush the top with an egg wash (1 egg beaten with 1 tbsp water) before baking.

Storage & Reheating

Store leftover pot pie, covered, in the refrigerator for up to 3 days. Reheat individual portions in a 350°F oven until warmed through (about 20-25 minutes) to maintain the crust’s texture; microwaving will make the crust soft.

FAQ

Can I use a store-bought pie crust?

Yes, a pre-made double pie crust works perfectly for this recipe.

What can I substitute for the dry vermouth?

A dry white wine is an excellent substitute. In a pinch, you can use additional chicken broth, but the vermouth adds a nice depth of flavor.

Do I need to thaw the frozen peas and carrots?

No, add them directly from the freezer. They will thaw and cook perfectly in the hot sauce.

My sauce seems too thin. How can I thicken it?

Let it simmer a bit longer to reduce. You can also create a small slurry of 1 tbsp flour mixed with 2 tbsp cold water and whisk it into the simmering sauce.

Can I make this ahead of assembly?

Absolutely. Prepare the filling, let it cool completely, and refrigerate it for up to 2 days. Assemble and bake when ready.

What size pie dish should I use?

A standard 9-inch deep-dish pie plate is ideal. If yours is shallow, you may have a little extra filling.