Homemade Turkey (or Chicken) Potpie

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Yum! If I am going to eat turkey for a week straight..this what I want to be eating! Yum! I ave made chicken pot pie with biscuit crust a couple different times but never tried the labor version with homemade crust. At first I wasn’t too sure how this crust was going to turn out..it looks kinda funny because it was wholewheat flour. This crust recipe is actually the same one I used for my apple pie in the summer.

This turkey potpie recipe can easily be made with chicken.

Potpie Filling (makes two fillings)

1 cup chicken broth
1 cup chopped cooked turkey
3 medium sized potatoes (chopped)
3 carrots (chopped)
3 large celery stalks (chopped)
1 medium sized onion (chopped)
any other vegetables you have in your fridge (I used some diced yellow pepper)
2 tbsp dried herbs – oregano, parsley, thyme
1/4 cup cornstarch mixed with water

Fill a medium saucepan with water to cover the diced potatoes. Add a couple tablespoons of dried herbs. Boil on high for about 10 minutes. Add the carrots, onions, celery and chicken. Boil then heat on medium heat for about 15 minute until the vegetables are soft. Mix your cornstarch with cold water and stir into pot. Allow to simmer for another 5 minutes. And tada you have your pie filling.

Super Easy Pie Crust (makes double crust)

3/4 cup melted butter (the recipe says 3/4 but I only put in about 1/2 cup)
3 cups flour
1/2 cup water

Mix. Divide in half. Roll first section and lay into sprayed pie pan. Add potpie filling and cover with single crust. Press sides to seal and slice a few holes in the top of the pie crust.

This recipe actually makes two pot pie fillings if you are putting it in a pie plate. You can choose to make another crust or use a potpie with biscuit topping.

To bake, preheat the oven to 400F and bake for 20-25 minutes until the crust is golden. This is also a freezer-friendly meal.


image source: flickr.com/m-i-k-e


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