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+ servings

Home Style Chicken or Turkey Pot Pies

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
Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Servings 10 servings
Author Lynn / Turnips 2 Tangerines


  • 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


  • Melt two tablespoons of butter over medium heat in a large pot.
  • Add the onion, carrot, celery, potato, rutabaga, thyme, rosemary, 1/4 tsp salt, and 1/8 tsp black pepper.
  • Saute the vegetables, stirring every few minutes until soft, about 20 minutes.
  • Add the diced chicken or turkey to the pot.
  • Preheat the oven to 375 degrees
  • Add the remaining 6 tbsp of butter to the softened vegetables, and let it melt completely.
  • Add the flour and stir to incorporate the flour completely.
  • Add the chicken stock, bring the mixture to a boil, reduce the heat to a simmer.
  • Let mixture bubble for a minute or two until the mixture has thickened.
  • Remove the herb stems and discard.
  • Stir in the heavy cream, season with salt and pepper if desired.
  • Remove pan from the heat.
  • Cool the filling to lukewarm
  • Line bottom of pie plates with pie crust.
  • Spoon all of the chicken vegetable mixture into the crust.
  • Place the top pie crust on and crimp with your fingers or with the tines of a fork.
  • Cut slits into the top of the crust, so the steam can escape during baking.
  • Bake for one hour and 15 minutes or until the pie crust is golden brown.