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Easy Pot Pie with Pie Crust

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"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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1 h 5 m servings 543
Original recipe yields 6 servings (1 9-inch pot pie)


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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Combine cooked potatoes, gravy, peas and carrots, and chicken in a bowl.
  4. 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.
  5. 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

Per Serving: 543 calories; 29.3 51.8 19.2 59 953 Full nutrition

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