Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken/Turkey Pot Pie Recipe
    Lost? Site Map

    Chicken/Turkey Pot Pie

    Chicken/Turkey Pot Pie. Photo by Baby Kato

    1/4 Photos of Chicken/Turkey Pot Pie

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    Heidi Swanson's Note:

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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    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.

    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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • 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 October 20, 2014


      Wow what a great recipe. It was quick and easy to make with terrific results. I added onions, corn, peas and dried cranberries to the turkey meat for a delicious meat pie. Just the right amount of butter and turkey stock gravy. For seasonings I added more salt and pepper than called for and some ground sage and rosemary, it worked perfectly in this recipe. Thank you so much for sharing this lovely recipe, that I will use again. Made for What's on the Menu Tag Game 2014.

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

    Read All Reviews (23)


    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

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes