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    You are in: Home / Recipes / Chicken/Turkey Pot Pie Recipe
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    Chicken/Turkey Pot Pie

    Chicken/Turkey Pot Pie. Photo by * Pamela *

    1/2 Photos of Chicken/Turkey Pot Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    20 mins

    40 mins

    Heidi Swanson's Note:

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

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    Serves: 6



    Units: US | Metric

    • 2 pillsbury refrigerated pie crusts
    • 1/3 cup margarine or 1/3 cup butter
    • 1/3 cup chopped onion
    • 1/3 cup flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 1/2 cups chicken broth
    • 2/3 cup milk
    • 2 1/2-3 cups shredded cooked chicken or 2 1/2-3 cups cooked turkey
    • 2 cups frozen mixed vegetables, thawed


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

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    Ratings & Reviews:

    • on April 11, 2009


      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.

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    • on December 20, 2007


      I made this during a OAMC session and had it last night for dinner. The taste was excellent! It froze and cooked very well. For OAMC, I prepped it and froze raw, cooked for a few additional minutes (about 15) and watched the crust.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2012


      This was good but needed more seasoning for us. I didn't have frozen veggies so I used a mixture of canned. I also used two big cans of chicken because I forgot to pull my cooked chicken from the freezer. I followed the rest of the recipe as written other then I didn't add the salt because my chicken broth was salty enough. I think this could have used some onion and garlic powder and more pepper. Mine cooked for 30 minutes. We enjoyed this but would add the other seasonings when I make again. I loved that this didn't use any canned soups.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)


    Nutritional Facts for Chicken/Turkey Pot Pie

    Serving Size: 1 (302 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 507.9
    Calories from Fat 228
    Total Fat 25.4 g
    Saturated Fat 7.6 g
    Cholesterol 47.5 mg
    Sodium 772.4 mg
    Total Carbohydrate 46.8 g
    Dietary Fiber 5.0 g
    Sugars 2.7 g
    Protein 23.4 g

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