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Chicken or Turkey Pot Pie

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Delicious flaky chicken pot pie loaded with tender vegetables, for a tasty comforting hearty meal the entire family will love.

This particular recipe is mentioned in my frugal e-book, mainly because it is super easy to make and absolutely delicious. You can serve it with a side salad and some cranberry sauce.

Heat oven to 425°F.

Make a (double) pie crust to fit a 9″ deep dish pie plate, or use prepared pie crusts

You’ll Need:
1/3 c. finely diced Onion
1/3 c. Flour
3/4 tsp Salt
1/2 tsp Pepper
1/3 c. Butter (or margarine)
1 tsp Poultry Seasoning
1 bag peas/carrots blend or 2-3 cups of cut up veggies (corn, carrots, peas, broccoli, etc)
1¾ c. Chicken Broth
2/3 c. Milk
1 1/2 c. cut up cooked diced chicken or Turkey

Melt butter, add onions- sauté for a minute, add flour, poultry seasoning, salt and pepper (to taste), mix till pasty. Cook for 1 minute, stirring often.

Add broth and milk, whisking constantly to prevent lumps. Continue stirring over medium heat until creamy and thick add veggies and chicken/turkey.

Pour the hot filling into a prepared pie crust, bake 40-50 minutes at 425º.

I do apologize for the photo quality, you wouldn’t believe how hard it is to get to the pie FIRST to try to get a shot!!


This recipe is very easily altered to accommodate leftovers such as pork, beef, lamb or venison. Simply use beef stock or vegetable stock in place of the chicken stock when swapping out the choice of protein.

If you’re using fresh veggies, we recommend that you lightly steam them just prior to adding them to the pot.

We use the Mastrad steamer dish for 3 minutes for fresh carrots or broccoli.

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11 thoughts on “Chicken or Turkey Pot Pie”

  1. this was soooo good! even my picky 4 year old cleaned his plate – def going in the recipe box!

    oh, and i did add a little S&P…

  2. delish & super easy for a new mom & even newer cook. i had to change a few things. i added corn & i ran short on the broth so i replaced 1/3 cup with half a bouillon cube.

    I also just grabbed 2 tubes of croissant rolls from aldi & formed them to a pie crust, I actually think it gave it a more flakey, buttery, ‘home cooked’ flavor. My husband LOVED it. I will def make this again!!
    Thank you

  3. i made this and it was so easy and very good. it was too much crust for me so next time i may just put the crust on the top only, or i could put biscuits on top. :smile1:

  4. to save even more, just make your own crust. easier than people think! 3 parts flour, 2 parts fat, and 1 part water. Use a food processor if you have one.

  5. i made this over the weekend and it was a huge hit! my hubby, who doesn’t even like chicken pot pie, ate seconds and ate the left overs twice. the only thing i did differently was mix in a generous amount of hebs de province, some parsley and salt & pepper with the mix before added the chix and vegetables.

    i also used a frozen mixed veggie bag, omitting the green beans. it was ahmazing!

  6. This is very good, I had people walk through the hallway of my apartment and I over heard them say, “It smells so good in here!” It is easy to change it up also. I’ve tried creamy sauce instead of broth, broccoli, spinach and a variety of other vegetables.

    I may try switching up the meat next. I always use the copy cat bisquick mix as the crust, it turns out great -thick or thinly layered in the pan.

  7. If you are like me, and short on time. I have found that if I all do is add another cup or so of chicken and 16 ounce bag of Veggies instead of a smaller bag and I can make two in pie plates. I do not have a deep enough dish for this recipe, so this works great for us, because I can freeze the other for later.

    The best part is that I didn’t even need to double the ENTIRE recipe, just the meat and veggies and it still works wonderfully! Thank you!


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