This Chicken/Turkey Pot Pie recipe comes from my trusted Betty Crocker Cookbook, and I have made it dozens of times in the past 30 years. It’s creamy and comforting and the crust is just yummy. I like to make it as a whole pie that we cut into triangle slices, but I sometimes make individual bowls with seasonal cut-outs of crust on top. Double the crust recipe if you want to do extras like this!
Turkey Pot Pie for Thanksgiving Leftovers
While this is a great recipe any time of year, it’s a go-to for extra turkey after Thanksgiving. It gives the turkey a makeover and turns it into a completely different meal.
How important is an egg wash?
It’s important! I learn this over and over again. Want a pale, dull crust? Don’t use an egg wash. But if you want a vibrant, toasty, glistening crust worthy of oohs and aahs, simply beat an egg with a fork, and use a pastry or silicone brush to give a light coating over your unbaked crust. It’s a step that is so worth the little bit of time it takes.
What if you have extra Chicken/Turkey Pot Pie dough?
For instance, if you made a double batch of dough in order to make cut-out designs on your pie…and you didn’t use it all? Never fear! We can always find a use for extra crust pieces.
- roll out your dough into a rough circle, sprinkle with cinnamon and sugar, then roll up and cut cinnamon-roll style for pinwheel cookies. I grew up calling them “outs.” Bake right alongside your pie until slightly brown, anywhere from 15-25 minutes.
- roll out your dough, sprinkle with cinnamon and sugar, and cut into shapes with a knife or with cookie cutters. Same thing, bake on a baking sheet until crisp, checking at 8-10 minutes and letting go a little longer if needed.
- **If you plan to do this, just omit the celery seed from the crust recipe so that the cinnamon-sugar topping on your cut outs will be the overriding sweet flavor instead of the savory flavor lent to the crust by the celery seed.
Chicken Pot Pie
Ingredients
- 1/3 c margarine or butter
- 1/3 c chopped onion
- 1/3 c flour
- 1/2 t salt
- 1/4 t pepper
- 1 3/4 c chicken or turkey broth
- 2/3 c milk
- 2 c chicken or turkey, diced
- 10 oz frozen vegetables
Celery Seed Pastry
- 2/3 c plus 2 T shortening
- 2 c flour
- 2 t celery seed
- 1 t salt
- 4-5 t water ice cold
Instructions
- In a large saucepan, melt margarine over medium low heat and saute onion. When onions are translucent, add flour, salt, and pepper and stir constantly for at least one full minute to ensure the starchy taste is cooked off.
- Slowly add broth and milk, stirring and scraping the bottom of the pan as the liquid thickens. Continue to heat on low, allowing the full mixture to simmer for one minute.
- Stir in the chicken and vegetables and set pan aside.
- Preheat oven to 425°
- Prepare pastry by combining shortening, flour, celery seed, and salt, fully incorporating with a fork or pastry cutter.
- Place a few ice cubes in a cup of water and spoon out 2-3 tablespoons of water into the mixture and stir, continuing to add water a tablespoon at a time until the dough forms a ball.
- Roll 2/3 of dough with a rolling pin into a circle and ease it into a pie plate. Pour chicken filling in.
- Roll remaining dough into a circle to place over the filling. Pinch edges, ensuring all dough is around the pie plate edge.
- Brush with a beaten egg for a glistening, brown crust
- Place pie plate on a baking sheet and bake at 425° 30 to 35 minutes until crust is brown.
First posted in 2011, updated 11/26/2020
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