Total Time
Prep 10 mins
Cook 30 mins

I made this yummy potpie recipe this year after Christmas to use up leftover veggies and turkey. We devoured this so fast and it was very easy. I used prepared pie pastry from the store...knowing that I would not want to fuss with a homemade pastry right after the holidays. Next time, I might plan ahead and make an extra pastry when making holiday pies, wrap it and store for making this recipe. PLEASE NOTE: The cook time is accurate, having made this several times now. Baking time may vary slightly depending upon the type of pie pastry you have used.

Ingredients Nutrition

  • 1 prepared double crust pie crust (purchased or homemade)
  • 2 cups chicken stock
  • 2 -3 cups leftover cooked turkey or 2 -3 cups leftover cooked chicken, diced
  • 14 teaspoon salt (I used Jane's Crazy Mixed Up salt blend, or to taste)
  • 2 tablespoons unsalted butter (the real thing here)
  • 6 tablespoons white lilly all-purpose flour
  • 1 cup skim milk
  • 1 12-2 cups cooked carrots (leftovers, I used a can of LeSeuer whole baby carrots)
  • 1 cup corn, cooked (leftover)
  • 1 cup peas (whatever you had leftover) or 1 cup lima beans (whatever you had leftover) or 1 cup green beans, cooked (whatever you had leftover)
  • 12 cup cooked ham, diced, leftovers (optional)
  • 14 teaspoon ground black pepper


  1. Line a deep dish pie plate (10") with pie pastry and set aside.
  2. Preheat oven to 425°F Have ready a cookie sheet lined with foil (you will set this on the rack below your pot pie to catch any drips).
  3. In a medium saucepan, melt the butter over medium heat; Whisk in the flour (it will look dry) until combined.
  4. Slowly add some of the chicken stock, whisking to blend well, then adding a bit more, repeating until all is added.
  5. Next whisk in the milk, also whisking in and blending well slowly.
  6. Cook, whisking occasionally until somewhat thickened,raising heat slightly if needed, approximately 10-15 minutes.
  7. Add the cooked meat, vegetables,salt, peppers, cooking about 3 minutes until heated through, stirring, test for seasonings, adding more salt or pepper if needed.
  8. Pour into the pie pastry lined pan.
  9. Now you have a choice on how to top this:.
  10. Choice #1: Roll out the second piece of pie pastry and top the pie, sealing edges, and use a knife to cut out a hole the size of a small coin in the center of the pastry, as well as five vent slits around the pastry.
  11. Choice #2: The original recipe suggested using a cookie cutter to cut out 12 leaf shapes out of the top crust and then placing the leaf shapes on top of the pie (instead of having a full top crust) -- up to you if you wish to make it look "fancy" or not.
  12. Bake uncovered for 12-15 minutes or until crust is golden and the filling has begun to bubble (if the crust is done, its finished).
  13. Let cool a bit before serving.
  14. This will be served scooped out with a spoon; don't expect to be able to cut this into neat, firm pieces; the filling is very saucy.


Most Helpful

Loved this! Made with lima, green beans, corn, carrots and corn and my family ate it all up. Used 1 percent milk cause that's all I had. Will be sure to make again.

Harley39 January 29, 2007

This probably would've rated 4 stars rated under my former personal grading system, but with Zaar's new system, this gets a 3 star "liked it" rating. I used chicken, corn, carrots, & greenbeans because that is what was available. I think peas would've been better & I will try to have them available next time. But the whole point is to use up leftovers & this recipe is a good way to take what is in the fridge & make a good meal out of it. I did find that my crust wasn't even close to golden in 10 minutes (I kind of thought that sounded too quick). It was probably closer to 20 & I think next time I would go a few more as the bottom crust was just a bit under done. All things said, this is a recipe worth trying.

Judy from Hawaii January 13, 2007

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