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Home Style Chicken or Turkey Pot Pies
Prep Time
25 mins
Cook Time
1 hr 15 mins

A classic pot pie recipe made with chicken or turkey and delicious root vegetables. Comfort food at its best.

Course: Chicken, pot pie, Turkey
Cuisine: All-American
Keyword: Chicken, pot pie, turkey
Servings: 10 servings
  • 8 tbsp unsalted butter divided
  • 1 cups chopped yellow onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cup chopped potato
  • 1 cup chopped rutabaga
  • 5 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups diced cooked chicken or turkey
  • 1/2 cup flour
  • 3 cups chicken stock
  • 1/4 cup heavy cream
  • 1 cup corn
  • 2 packages refrigerated prepared pie crust or
  • homemade double crust pie crust
  1. Melt two tablespoons of butter over medium heat in a large pot.

  2. Add the onion, carrot, celery, potato, rutabaga, thyme, rosemary, 1/4 tsp salt, and 1/8 tsp black pepper.

  3. Saute the vegetables, stirring every few minutes until soft, about 20 minutes.
  4. Add the diced chicken or turkey to the pot.
  5. Preheat the oven to 375 degrees
  6. Add the remaining 6 tbsp of butter to the softened vegetables, and let it melt completely.
  7. Add the flour and stir to incorporate the flour completely.
  8. Add the chicken stock, bring the mixture to a boil, reduce the heat to a simmer.
  9. Let mixture bubble for a minute or two until the mixture has thickened.
  10. Remove the herb stems and discard.
  11. Stir in the heavy cream, season with salt and pepper if desired.
  12. Remove pan from the heat.
  13. Cool the filling to lukewarm
  14. Line bottom of pie plates with pie crust.
  15. Spoon all of the chicken vegetable mixture into the crust.
  16. Place the top pie crust on and crimp with your fingers or with the tines of a fork.
  17. Cut slits into the top of the crust, so the steam can escape during baking.
  18. Bake for one hour and 15 minutes or until the pie crust is golden brown.