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    You are in: Home / Recipes / Kittencal's Turkey or Chicken Pot Pie Recipe
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    Kittencal's Turkey or Chicken Pot Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Kittencalskitchen's Note:

    This filling is also wonderful served over baked puff pastry shells or Texas toast instead of baking in a pie shell --- make two and freeze one for another meal! to save time you may cook the potatoes a day ahead and refrigerate, since the bouillon powder has a high sodium content do not add in any salt until the end of cooking ;-)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Fit one pastry into the bottom of a 9 or 10-inch deep-dish pie plate; set aside.
    2. 2
      In a large skillet heat 1/3 cup butter over medium heat; add in onion, garlic, celery, thyme and cayenne (if using) cook for about 4 minutes.
    3. 3
      Add in flour and bouillon powder; stir with a wooden spoon for 1-2 minutes.
    4. 4
      Slowly add in the chicken broth and heavy cream; heat stirring with a wooden spoon until bubbly and thickened.
    5. 5
      Add in cooked turkey and frozen vegetables; simmer over low heat for about 15 minutes.
    6. 6
      Mix in cooked cubed potatoes, then season with black pepper and a little salt to taste (you may omit the salt if desired).
    7. 7
      Pour the mixture into the pie shell.
    8. 8
      Roll one pastry over top, seal and and flute the edges as desired.
    9. 9
      Using a small sharp knife make 3 slits into the top of the crust.
    10. 10
      Place the pie onto a baking sheet.
    11. 11
      Bake at 425 degrees F for 10 minutes.
    12. 12
      Reduce oven temperature to 350 degres F and continue baking for 30 minutes or until the pie bubbles slightly out of the top slits and the crust is golden brown.

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on December 03, 2013

      55

      This was so good! I did make a couple of changes...I forgot to add garlic, but will add it next time. I left out the cayenne because I was in a hurry and couldn't find it. I think my family would like it in there, though. I also threw in our leftover turkey gravy...It was nice to find a use for it since we don't normally eat leftover gravy. I used Kittencal's no fail pie crust with this and I can't wait to make it again. It's been years since we stopped eating processed food, but I have fond memories of eating frozen pot pies as a kid. This was such a comfort food!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2013

      55

      Fantastic. I doubled the filling, put it in a 13 X 9 pan, and used only a top crust because I don't like bottom crust on chicken pot pie. It was delicious. I used the Martha Stewart "no fail" pie crust recipe (also found on this site) and rolled out the whole double crust to fit over the top of the 9 X 13 pan. Worked perfectly, and the filling was delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 15, 2013

      55

      My son licked his plate clean.What more can i say.The sauce was very good.

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

    Read All Reviews (8)

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    Nutritional Facts for Kittencal's Turkey or Chicken Pot Pie

    Serving Size: 1 (270 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 634.6
     
    Calories from Fat 333
    52%
    Total Fat 37.0 g
    56%
    Saturated Fat 14.6 g
    73%
    Cholesterol 76.2 mg
    25%
    Sodium 772.4 mg
    32%
    Total Carbohydrate 53.0 g
    17%
    Dietary Fiber 5.8 g
    23%
    Sugars 2.8 g
    11%
    Protein 23.0 g
    46%

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