Turkey/Chicken Pot Pie

1. Cooked Turkey breast or Cooked Chicken

2. 2 Pie Crusts

3. Half & Half

4. All Purpose Flour

5. Margarine (Oil based, not butter)

6. Chicken Broth

7. Russet Potatoes (2 large russets)

8. Carrots (3-4 peeled and diced)

9. Peas

10. Salt & Pepper

1. 9” Pie Pan

2. Large Frying Pan/Skillet

3. Knife for chopping

4. Cutting Board

5. Measuring cup

6. Measuring Spoon

7. Tablespoon

8. Teaspoon

9. Stove Top

10. Oven

1. 2-3 Large Russet Potatoes Peeled, diced into small cubes

2. 3-4 Carrots, peeled and diced into small cubes.

3. 1 can or 2 cups of frozen Peas

4. ½ cup (115 grams) Margarine (Oil based, do not use actual butter as it will not sauté correctly.

5. ½ cup (60 grams) All-Purpose Flour

6. 2 cups (473ml or 16 fl oz) Chicken Broth

7. 1 cup (8 fl oz) Half & Half

8. 2, 9” pie crusts (I use pre-made crusts for ease)

9. 2-4 cups Cooked, shredded or diced Turkey or Chicken or protein of choice. This is the part of the recipe I just go with my heart the most on. I add whatever amount feels right and that I have available.

   My family personally prefers Turkey as the protein, but we mix it up often with chicken so add whichever your stomach is craving.

10. Salt & Pepper to taste.

Link to great measurement coversions here & here.

1. Preheat oven to 400 degrees

2. Prep pie crusts according to the instructions of your chosen pie crusts option. Add one to bottom of 9” pie pan and set aside.

3. Prepare protein by cooking if not already cooked, then shredding or dicing protein, it’s your choice.

4. Rinse, peel and dice your potatoes and carrots and set aside. Also open can of peas or get frozen peas ready and set aside separately from other veggies, as they will be added a bit later.

5. Moving on the the actual cooking; Heat margarine in pan over medium heat until melted. Add in diced potatoes and carrots. Stirring often to prevent mixture sticking to bottom or burning, sauté until softened or starting to soften, about 10-15 minutes then add in the peas. If frozen, I’d recommend adding them before other veggies become soft to ensure they have time to defrost and cook. If using can, add once you are almost done with the mixture as they cook very quickly.

6. Turn heat down to a low-medium, stir in all purpose flour and mix well until veggie mixture is well coated.

7. Pour in the chicken broth and half & half, stirring well. Add salt and pepper to taste but keep in mind you will be adding a protein into mixture, so go light and add more later as needed. Cook on medium heat stirring often just until sauce is thickened and bubbling.

8. Now is the time to add the protein of your choice (I prefer turkey shredded turkey breast), stir mixture all together again, add additional salt or pepper to taste and remove from heat.

9. Pour mixture onto bottom pie crust, inside the 9” pie pan.

10. Add top pie crust, crimp sides together to seal, I like to brush melted margarine along the top and crimped sides of crust to create a nice buttery flavor to the crust.

    Cut 2-4 slits in the top of pie crust to allow steam to escape.

11. Place in preheated oven and cook for 50 minutes or until top is a nice golden brown.

12. Remove from oven, let rest for at least 5 minutes before digging in to allow mixture to cool slightly.

13. Slice, plate, eat, enjoy with a drink of your choice.

This recipe has been a go to, comfort food for my family for well over a decade now. I started making this even back before I had children. This was actually one of the first meals I had my oldest try once I started BLW (Baby Led Weaning) when she was 6 months old.

I started off with just using chicken before trying out leftover Thanksgiving turkey as the protein and finding everyone preferred the extra flavor a well cooked turkey. I tend to just go with whatever my heart desires that day, but if I’m making it for the first time for others to try, I stick with turkey and have gotten nothing but compliments.

I personally cannot stand onions, so you will never find a single onion ingredient in any of my recipes, however, I know they add tons of flavor and many people enjoy them, so those would be a great addition to the veggie mixture if you so choose.

This recipe is a bit of a time consuming one, so I suggest saving it for a day when you have the time to dedicate to it. This pot pie recipe is also a delicious leftover meal. In fact, I’d argue it may even be better after being refrigerated overnight and reheated than the day it’s made.

This recipe is one of my go to meals when I have people over and want to show off my cooking skills. In fact, this was what I made for my in laws to enjoy after my current husband and I got married.

I was able to show them right away, that their son was in good hands and would never go hungry. I like to think this meal got me my official stamp of approval.

The cost is of this recipe is pretty unbeatable considering how fresh and homemade all of the ingredients are as well as how much it can feed.

Here is a breakdown of the average cost I came up with on the main page of between $22.10 - $27.39.

$22.10 is with chicken and $27.39 is with a turkey breast.

These are based off the prices I found for a whole container of each item at my local Walmart, online. Prices will be different based on a variety of things but this is how I came up with this cost.

2 Large Russet potatoes- $1.32 ($0.66 per potato)

Bag of Great Value carrots- $1.26

Del Monte can of Sweet Peas- $1.48 or Great Value frozen peas- $0.98

Blue Bonnet Margarine- $1.28 (I prefer Country Crock, but this is a great stick option, so this cost may vary greatly)

Great Value All-Purpose Flour- $2.38 (this is for the 5lb bag, you only need ½ cup so this price will vary, as well as for most, this is a pantry staple so will be considered free for many)

Great Value Chicken Broth- $1.50

Great Value Half & Half- $1.78

Pillsbury pie crusts- $3.46 (This is what I use now for convenience, however my go to used to be a box of Jiffy Pie crust that I would make, it just became too time consuming for me, but this cost can vary depending on the crust option you’d like.)

Butterball Turkey Breast- $12.93 (This is my preferred protein and accounts for the $27.39)

Here is an example of a chicken option as well: Purdue whole chicken- $7.64 This cost accounts for the total of $22.10

Remember this is just a basic pot pie recipe that is great on its own, but is very versatile, where many things can be added or substituted, including your protein.

Enjoy.