Go Back
+ servings
slice of chicken or turkey pot pie on a plate with some salad.
5 from 63 votes
Print Pin it!

Chicken or Turkey Pot Pie

A great use of thanksgiving leftovers or rotisserie chicken!
Prep Time10 minutes
Cook Time50 minutes
Course: Main Course
Cuisine: American
Servings: 8
Calories: 334kcal
Author: Sula

Ingredients

  • 3 cups chopped cooked turkey or chicken
  • 2 cans cream of potato soup condensed
  • 2 cups mixed vegetables peas and carrots (thawed if using frozen)
  • ½ - 1 small onion chopped
  • ¼ cup milk
  • 1 teaspoon Herbes de Provence
  • ½ teaspoon pepper
  • 2 pie crusts

Instructions

  • Preheat oven to 350F.
  • Place one pie crust in the bottom of a 10 inch (or 9 inch deep dish) pie plate.
  • Mix all other ingredients (except the second pie crust) until combined.
  • Transfer into the pie plate and cover with the remaining crust. Pinch edges closed. Cut 4 slits into the top of the crust to allow steam to vent.
  • Cook at 350F for 45-50 minutes. Let set for at least 15 minutes before serving.

Nutrition

Calories: 334kcal | Carbohydrates: 36g | Protein: 14g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 702mg | Potassium: 344mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2396IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 2mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.