Chicken Pot Pie Recipe

After Thanksgiving, I always find myself staring at the fridge thinking, “Okay, what now?” But this time, I came across a recipe that felt like a warm hug: a Chicken Pot Pie that’s just as good with leftover turkey.

Originally made for a cookbook (but sadly cut for space!), this pie is comfort food magic — creamy filling, savory crust, and that nostalgic flavor you only get from slow-cooked veggies and real broth. I used my leftover turkey from Thanksgiving dinner, and the result was a deeply satisfying, golden-topped pie that had us going back for seconds. And thirds.

This recipe also works great as individual pot pies, which makes it perfect for freezing or serving up cuteness in ramekins. My favorite part? That buttery crust decorated with sesame seeds — it adds a nice little crunch to the silky filling.

So, whether you’re roasting a chicken from scratch or repurposing holiday leftovers, trust me — this pot pie is worth every bite. Here’s how to make it…

Ingredients Needed:

For the Crust:

• 1 savory pie crust (your go-to recipe or store-bought)

For the Filling:

• 2 tbsp butter
• 1 medium yellow onion, cubed
• 1 large carrot, cubed
• 2 celery ribs, cubed
• 2 garlic cloves, minced
• 8 oz white mushrooms, cubed
• 1 tsp garlic salt
• 1/4 cup all-purpose flour
• 2 cups chicken broth (plus 1/4 cup if needed)
• 1 ¼ cups heavy cream
• 3 cups cooked shredded chicken or turkey
• 1/3 cup corn
• 1 cup frozen peas
• 1 tsp dried oregano
• ¾ tsp dried thyme
• ½ tsp mushroom powder (optional)
• 2 tsp lemon juice
• ½ tsp salt (or to taste)

For the Topping:

• 1 egg + 1 tsp water (for egg wash)
• Sesame seeds (optional)

How To Make Chicken Pot Pie

1. Make the Filling: Melt butter in a large saucepan over medium-high heat. Sauté onion for 2 mins. Add carrots, celery, and garlic, and cook 2–3 mins. Stir in mushrooms and garlic salt, and cook 3–4 mins more. Sprinkle in flour and stir for 1 minute.
2. Add Liquids: Pour in chicken broth, stir well, and cook for 2–3 mins. Add heavy cream and simmer for 6–8 mins. Add shredded chicken or turkey, corn, peas, herbs, mushroom powder, lemon juice, and salt. Stir and cook until it gently boils. Add more broth if needed. Set aside.
3. Prep the Crust & Oven: Preheat oven to 425°F (220°C). Roll out the pie dough into a 14-inch circle. Cut four 5-inch circles for ramekins (or keep whole for a large pie). Let dough rest 5 mins before rolling.
4. Assemble Pies: Divide filling between ramekins or pie dish. Place crusts over top and decorate as desired. Mix egg with water and brush over the top. Sprinkle sesame seeds.
5. Bake: Bake for 20–25 mins until the crust is golden brown. Serve warm with fresh herbs.

Recipe Tips:

• Chop the veggies evenly: This helps them cook at the same time, so you don’t end up with hard carrots and mushy celery.
• Don’t skip the flour step: Cooking the flour for 1 minute removes the raw taste and helps the filling thicken properly.
• Use hot broth and cream: Warm liquids blend faster and prevent lumps when mixing with flour.
• Let the filling cool slightly before adding the crust: If it’s too hot, the crust can melt or get soggy before baking.
• Seal the crust edges well: Press the dough gently around the ramekin or dish edges to keep the filling from bubbling out while baking.

How To Store & Reheat Leftovers

• Refrigerate: First, let the leftover chicken pot pie cool until it reaches room temperature. Then cover it tightly with plastic wrap or foil and store it in the fridge for up to 1 day.
• Freeze: Let the pot pie cool fully, then wrap it tightly in foil or place it in an airtight container. Freeze for up to 2 months. To serve, thaw it in the fridge overnight before reheating in the oven.
• Reheat: Preheat the oven to 350°F (175°C). Place the pot pie on a baking sheet and cover loosely with foil. Bake for 15–20 minutes until heated through and the crust is crisp.

FAQ

Can I use store-bought pie crust instead of homemade?
Definitely. Just go for a quality all-butter crust if possible—it’ll hold up well and taste closer to homemade. Let it sit at room temp a few minutes before rolling to prevent cracking.

Is there a way to make this ahead of time?
Yes, you can prep the filling a day in advance and refrigerate it. When ready to bake, just assemble the pies with fresh or thawed crust and pop them in the oven.

What’s the best way to reheat leftovers?
To keep the crust crisp, reheat in the oven at 350°F for 15–20 minutes. Microwaving works too, but it’ll soften the crust a bit.

Can I swap the cream for something lighter?
You can use whole milk or half-and-half for a lighter filling, but the sauce will be thinner. A bit of extra flour can help thicken it back up.

What’s the purpose of the lemon juice?
It adds just a touch of brightness that lifts all the savory flavors—especially helpful when using leftover turkey or rich roasted chicken.

Nutrition Facts

Serving Size: 1 serving (about 210 g)

• Calories: 536 kcal
• Total Fat: 28 g
• Saturated Fat: 13.1 g
• Cholesterol: 130.2 mg
• Sodium: 189.2 mg
• Potassium: 753.5 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 2.5 g
• Sugars: 7 g
• Protein: 19 g

Try More Turkuaz Kitchen Recipes:

• Easy Ratatouille Recipe
• Crispy Fresh Mozzarella Sticks or Steaks
• Black Bun Gourmet Burger