The Ultimate Homemade Chicken & Turkey Pot Pie: A Delicious Recipe for Comfort Food & Leftovers
The culinary challenge after a big holiday like Thanksgiving often revolves around transforming those abundant turkey leftovers into something new and exciting. While a turkey sandwich is a classic, sometimes you crave a more substantial, soul-satisfying meal. That’s where this incredible homemade pot pie recipe comes in! It’s the perfect solution for reinventing your holiday bird or simply using up cooked chicken. Seriously, you *have* to try this pot pie. Its rich, savory flavor and comforting warmth make it an instant family favorite, and I confidently declare it the best pot pie I’ve ever tasted!
Why This Homemade Pot Pie Stands Out
This recipe is more than just a way to use leftovers; it’s a culinary experience. Unlike many store-bought versions that can be bland or overly salty, this homemade pot pie boasts a deeply flavorful, creamy sauce, tender vegetables, and perfectly cooked chicken or turkey, all crowned with a flaky, golden crust. It’s the epitome of comfort food, making it ideal for chilly evenings, family gatherings, or simply when you need a hearty, soul-warming meal. Its versatility means it’s equally delicious whether you’re using succulent roasted turkey from your holiday feast or perfectly cooked chicken breasts.
The Secret Source of a Tried and True Recipe
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This exceptional recipe is proudly adapted from The Best Chicken Recipes, a truly fabulous hardbound cookbook brimming with wonderful, meticulously tested recipes. I initially discovered it through my local library, and after trying several of its flawless dishes, I knew I had to own a copy. It has since become a staple in my kitchen, earning a permanent and cherished place in my personal recipe library.
One of the fantastic aspects of this pot pie recipe is that it yields two pies! This is incredibly convenient, allowing you to enjoy one for dinner tonight and easily freeze the second for a quick, delicious meal on another busy evening. The book itself is a treasure trove, not only for its recipes but also for its helpful diagrams, insightful tips, and extensive advice on various kitchen tools and gadgets, making it a valuable resource for any home cook.
Mastering the Crust: Homemade vs. Store-Bought
A glorious pot pie deserves a perfect crust, and this recipe offers flexibility. The original book thoughtfully includes a savory pie dough recipe if you prefer to make your own crust from scratch, which can be incredibly rewarding. However, it also provides excellent advice on using store-bought doughs, a fantastic option for saving time without sacrificing flavor or texture.
When opting for store-bought crusts, remember you’ll need rolled-out dough, not the pre-formed pie shells. Brands like Pillsbury offer excellent rolled-out dough that is easy to work with and bakes up beautifully. While this isn’t a product endorsement, I’ve personally found their dough to be consistently reliable and simple to handle.
The main consideration with pre-made rolled dough is size: it’s typically designed for standard 9-inch round pie plates. This means that if you use store-bought dough, you’ll likely need to make two 9-inch pies instead of one large 13×9 inch casserole. For our family, one 9-inch pot pie is usually plenty, making the freezing option for the second pie a real bonus for future meals. If your heart is set on a single 13×9 inch pot pie, you might find it easier to make your own pie crust from scratch, as you’ll have more control over the dough’s dimensions.
Ingredients You Will Need:
- 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 (can substitute with chicken broth)
- 4 cups chicken broth
- 1 cup heavy 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
Kitchen Tools You’ll Find Helpful:
- Dutch oven: Essential for building the flavorful base of your pot pie.
- Cutting board: For safely preparing your vegetables and chicken.
- 9″ Pie plates (or a 13×9 baking dish): For baking your individual or family-sized pot pies.
- Baking sheet: To catch any bubbling over and ensure even baking.
A Note on Vermouth and Flavor Enhancement
One more note: This recipe thoughtfully incorporates dry vermouth, which adds a wonderful depth and complexity to the pot pie’s sauce. Don’t be intimidated by it – a bottle of dry vermouth can often be found for around $5.00 at most local wine shops and will last you a long time. It serves as an excellent substitute for any recipe calling for dry white wine, making it a versatile ingredient to keep on hand in your pantry. In fact, I originally stocked it in my kitchen because the legendary Julia Child herself suggested its use in her timeless classic, Mastering the Art of French Cooking, so you know it’s a chef-approved secret for elevating flavors!
Serving Tips for Your Perfect Pot Pie
Hint: The consistency of your pot pie can vary based on when you serve it. If you prefer your pot pie to be a bit more soupy and have a looser filling, serve it right after you take it out of the oven. The flavors will be vibrant and the sauce deliciously fluid. However, if you like your pot pie a little thicker and easier to cut into neat slices, let it set up for about 15-20 minutes before cutting into it. This allows the sauce to cool slightly and thicken, resulting in a more structured, yet equally delicious, pie.
No matter your preference, this pot pie is absolutely mouth-watering. Its comforting aroma filling your kitchen and its rich taste will undoubtedly make it a regular rotation on your dinner menu. It’s truly a dish that brings warmth and happiness to any table.
Beyond Pot Pie: More Leftover Inspiration
Got other leftovers that need a delicious transformation? If you have leftover ground beef or lamb, be sure to check out my Shepherd’s Pie recipe. It’s another fantastic, hearty meal that’s perfect for tossing together various cooked meats and vegetables into one utterly delicious dinner that the whole family will love.
Chicken or Turkey Pot Pie
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 6 tablespoons unsalted butter
- 3 celery ribs sliced 1/4″ thick
- 2 medium onions minced
- salt
- ¾ cup unbleached all purpose flour
- ¾ 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
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Preheat oven to 375 F (190 C).
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Melt butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sliced celery, minced onions, and a teaspoon of salt. Cook, stirring occasionally, until the vegetables have softened and are lightly browned, which usually takes about 5-7 minutes.
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Stir in the unbleached all-purpose flour and cook, continuing to stir constantly to prevent lumps, until the flour is lightly browned, about one minute. This step creates a roux, which will thicken your sauce.
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Gradually whisk in the dry vermouth (or chicken broth, if substituting) and cook until it has completely evaporated, typically around 30 seconds. Slowly whisk in the chicken broth, heavy cream, and fresh or dried thyme. Bring the mixture to a gentle simmer.
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If using raw boneless, skinless chicken breasts: Add the chicken to the simmering sauce, partially cover the pot, and continue to simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken breast registers 160-165 F (71-74 C) with an instant-read thermometer, which should take about 10-15 minutes. If using leftover cooked chicken or turkey: Simply simmer the mixture for about 15 minutes to allow the flavors to meld and the sauce to thicken slightly. You can then skip the next step.
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If you cooked raw chicken: Carefully transfer the cooked chicken breasts to a cutting board. Set the Dutch oven aside, covered, to keep the sauce warm. Once the chicken is cool enough to handle, cut it into bite-sized pieces.
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Return the cut chicken (or your cooked leftover chicken/turkey) to the sauce in the Dutch oven. Stir in the frozen peas and carrots, and the boiled, cubed potatoes. Season generously with additional salt and ground black pepper to taste. Mix well to combine all ingredients evenly.
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Pour the entire pot pie mixture into a 13×9 inch baking dish, or, if using store-bought dough, evenly split the mixture between two 9-inch deep dish pie plates.
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Roll out your pie dough (if using homemade or store-bought sheets) and carefully place it over the filling in your chosen dish(es). Crimp the edges tightly around the rim of the dish to seal. Do not cut any slits in the crust before baking; the steam will naturally find its way out, and the crust may split slightly on its own while cooking, creating a rustic look.
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At this point, your assembled pot pie(s) can be prepared for later. Wrap them tightly first in plastic wrap, then in aluminum foil. They can be refrigerated for up to two days or frozen for up to one month. If freezing, there’s no need to thaw before baking; simply adjust the cooking time. For refrigerated pies, increase baking time to approximately 1 hour and 15 minutes. For frozen pies, increase baking time to about 1 hour and 45 minutes.
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When ready to bake (for fresh or thawed pies): Place the pot pie(s) on a foil-lined, rimmed baking sheet. This helps catch any potential overflow and makes cleanup easier. Bake in the preheated oven until the filling is bubbling hot and the crust is beautifully golden brown, approximately 1 hour.
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Let the pot pie cool for at least ten minutes before serving. This allows the filling to set slightly and prevents the sauce from being too runny, ensuring a more enjoyable slice.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on December 26. 2009, and has been updated and optimized for clarity and enhanced reader experience.
