This chicken Pot Pie recipe is just as delicious with cooked turkey as it is with chicken. Try this super easy recipe with a deli rotisserie chicken or use left over baked chicken.
This is one of my go to recipes for turkey “leftovers”. If your family is anything like mine, they are delighted to eat Thanksgiving dinner for a second time on Black Friday, but then do not want to even see another turkey dish, let alone hear a “gobble” for another year. So, I take all of the meat off the carcass and then put a few things like turkey soup and turkey pot pit into the freezer for a cold day in December or January.
Chicken Pot Pie Recipe
4 Cups cooked chicken – (One Rotisserie Chicken, stripped from bones and chopped roughly) or Turkey
1 small onion diced
2 stalks celery diced
1/2 green pepper diced
2 cloves garlic – minced
1/2 Tbsp Olive oil + 1/2 Tbsp Butter *
1 can Cream of Mushroom Soup
1 can of cream or milk – (use soup can to measure)
1 1/2 tsp chicken bouillon
1 12 oz. bag of frozen mixed vegetables – corn, peas, beans and carrots
Salt and pepper to taste
1 single pastry crust for top of pie plate
Put olive oil and butter in a saute pan and add onion, celery and green pepper. Cook vegetables until softened and translucent. Add garlic to the pan and stir while cooking. Once you have your chicken cut up, add to the saute pan.
Stir to combine the vegetables and poultry. To the vegetable and chicken mixture, add the mushroom soup, cream, bouillon and vegetables. Stir together well and bring this mixture to a light boil. Taste and adjust seasoning with salt and pepper.
Pour the chicken mixture into a large pie plate. Roll out the pastry to 2 inches larger than the diameter of the opening of the pie plate. Place the pastry on top of the chicken filling and crimp the sides ensuring the pastry is secured to the dish all the way around.
(Just push the pastry on the pie plate) Vent the top of the pastry and brush with egg wash is you like.
Put the pie on a backing sheet before putting in your oven. This will catch any spills in case the filling bubbles under the crust and down the sides onto your oven bottom.
Bake at 375F for 50-60 minutes.
- Combining olive oil and butter when sauteing vegetables improves the flavor of the vegetables by adding butter and increases the cooking temperature by adding olive oil. This is always a great idea when you want the buttery flavor for veggies but but are concerned about how easily butter burns.