Chicken/Turkey Pot Pie

Recipe by Heidi Swanson

This came from a Pillsbury ad around Thanksgiving time one year. My kids ask for this.

Top Review by maryannemead

The ONLY reason I gave 4 stars is because I did change this quite a bit. I took nearly everyones' suggestions adding 2 teaspoons herbs du provance, at least 1.5 tsps garlic powder, increasing pepper to .5 tsp and salt to 1.5 teaspoons. added .5 tsp nutmeg. Increased flour to 2/3 cup as spouse likes thicker filling. Increased onion to 1.5 cups (we LOVE onions). Instead of the pie crusts, used deep dish and covered filling with puff pastry. I would suggest experimenting with different herbs and meats. This is such a good, basic recipe that we're only limited by our imagination. Thanks very much, Heidi, for sharing this.

Ingredients Nutrition

  • 2 pillsbury refrigerated pie crusts
  • 13 cup margarine or 13 cup butter
  • 13 cup chopped onion
  • 13 cup flour
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 1 12 cups chicken broth
  • 23 cup milk
  • 2 12-3 cups shredded cooked chicken or 2 12-3 cups cooked turkey
  • 2 cups frozen mixed vegetables, thawed


  1. Heat oven to 425.
  2. Prepare pie crust for a two-crust pie.
  3. In a medium saucepan, melt margarine over medium heat.
  4. Add onion; cook two minutes or until tender.
  5. Stir in flour, salt and pepper until well blended.
  6. Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
  7. Add chicken and mixed vegetables, remove from heat.
  8. Spoon chicken mixture into crust-lined pan.
  9. Top with second crust and flute; cut slits in several places.
  10. Bake at 425 for 30-40 minutes or until crust is golden brown.
  11. Let stand 5 minutes before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a