This pot pie recipe is super easy, and it makes a great way to use up leftover turkey and chicken especially if you have pie crust on hand.

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Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
6
Yield:
1 9-inch pot pie
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Drain and season potatoes with salt.

  • Combine cooked potatoes, gravy, peas and carrots, and chicken in a bowl.

  • Press 1 crust into a 9-inch pie pan. Pour potato mixture into crust and cover with second crust. Pinch edges to close pie, and trim off any excess from edges. Make a small cut in the center of the crust. Brush the top with beaten egg.

  • Bake in the preheated oven until golden brown, about 35 minutes.

Cook's Note:

You can use leftover cooked turkey and turkey gravy in place of chicken. Use any mixed vegetables you like.

Nutrition Facts

543 calories; protein 19.2g 39% DV; carbohydrates 51.8g 17% DV; fat 29.3g 45% DV; cholesterol 59.2mg 20% DV; sodium 952.9mg 38% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/01/2019
Good basic recipe and super easy to make. I added onion garlic and salt/pepper. Used frozen mixed vegetables because that was what I had. Will definitely make again. Read More
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