Transform Your Leftovers: The Ultimate Homemade Chicken and Turkey Pot Pie Recipe
After festive gatherings like Thanksgiving, Christmas, or even a Sunday roast, we often find ourselves with an abundance of turkey or chicken leftovers. While sandwiches are a classic, finding truly delicious and inventive ways to repurpose that cooked poultry can sometimes feel like a culinary puzzle. Look no further! This homemade pot pie recipe is not just a solution; it’s a revelation. Whether you have succulent roasted turkey or tender chicken, this recipe promises an unbelievably rich flavor that you won’t soon forget. It’s truly the best pot pie I’ve ever tasted, and I’m confident it will earn a permanent spot in your family’s meal rotation.
Why This Homemade Pot Pie is a Must-Try
There’s something inherently comforting about a pot pie – that golden, flaky crust enveloping a creamy, savory filling packed with tender meat and hearty vegetables. But not all pot pies are created equal. This particular recipe stands out for its incredible depth of flavor and its perfect balance of textures. It’s the kind of meal that wraps you in a warm hug on a chilly evening. Beyond its deliciousness, this recipe is incredibly versatile. It was originally designed for chicken, but it adapts beautifully to turkey, making it an ideal choice for using up those holiday leftovers. The convenience of using pre-cooked meat means less time in the kitchen and more time enjoying a wholesome, satisfying meal with your loved ones.
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This exceptional pot pie recipe originates from The Best Chicken Recipes, a truly fabulous hardbound cookbook that has become a staple in my kitchen. I initially discovered it at my local library and was so impressed by the quality and reliability of its recipes that I promptly ordered my own copy. This book is a treasure trove of culinary wisdom, filled with not only delicious recipes but also incredibly helpful diagrams, practical tips, and advice on selecting the right kitchen tools and gadgets. It’s a resource I frequently turn to, and this pot pie is just one example of the culinary gems it contains.
One of the many reasons this particular pot pie recipe has earned a permanent spot in my personal recipe library is its fantastic yield: it makes two generously sized pies! This feature is incredibly convenient, allowing you to enjoy one pie for dinner tonight and freeze the second for a quick, delicious meal on a busy weeknight. Imagine the ease of having a homemade, comforting meal ready to bake with minimal fuss. It’s perfect for meal prepping, ensuring you’re always prepared for those evenings when cooking from scratch isn’t an option. Freezing instructions are included, making it even simpler to plan ahead and minimize food waste.
Choosing Your Crust: Homemade vs. Store-Bought
The crust is undeniably a crucial component of any great pot pie. While making your own savory pie dough from scratch offers a truly artisanal touch, the cookbook from which this recipe hails, and indeed my own experience, acknowledges the practicality of using store-bought dough. For those who prefer the convenience, the key is to choose wisely. You’ll want to opt for rolled-out pie doughs, like those readily available from brands such as Pillsbury. These are typically sold in flat, round sheets, which are much easier to work with than pre-formed pie crusts when creating a top crust for your pot pie. While this isn’t an official product endorsement, I find Pillsbury dough to be consistently easy to handle and bake beautifully, achieving that coveted golden, flaky texture.
It’s important to note a small consideration when using store-bought dough: most pre-packaged rolled doughs are circular, meaning they are perfectly suited for two standard 9-inch pie plates. In my family, one 9-inch pie is usually plenty for a single meal, making the option to freeze the second pie incredibly useful. However, if your heart is set on making a single, larger 13×9-inch pot pie, you might find that store-bought rounds won’t adequately cover the rectangular pan. In this case, making your own pie crust becomes the more practical and satisfying option, allowing you to tailor the dough to fit any pan size perfectly.
Key Ingredients for a Perfectly Savory Pot Pie
The secret to an unforgettable pot pie lies in the quality and combination of its ingredients. This recipe calls for a harmonious blend of aromatic vegetables, rich dairy, savory broth, and tender poultry, all coming together in a creamy, flavorful sauce. Each ingredient plays a vital role in building the pot pie’s signature taste and texture, ensuring every spoonful is a delight. Below is a comprehensive list of what you’ll need to create this culinary masterpiece:
- 6 tablespoons unsalted butter: Essential for sautéing the aromatics and creating the roux, unsalted butter gives you control over the overall sodium content.
- 3 celery ribs, sliced 1/4″ thick: Adds a subtle crunch and a classic savory base to the filling.
- 2 medium onions, minced: Provides a sweet and pungent depth of flavor to the sauce.
- Salt: To season the vegetables and enhance all the flavors in the pot pie.
- 3/4 cup unbleached all-purpose flour: Forms the roux, thickening the sauce to a luscious consistency.
- 3/4 cup dry vermouth (can substitute with chicken broth): A key ingredient for a sophisticated flavor, as discussed further below.
- 4 cups chicken broth: The backbone of our savory sauce, choose a good quality low-sodium broth.
- 1 cup heavy cream: Contributes to the rich, velvety texture and luxurious taste of the filling.
- 2 tsp minced fresh thyme leaves or 1/2 tsp dried: Thyme adds an earthy, aromatic note that complements poultry beautifully.
- 3 pounds boneless, skinless chicken breasts, trimmed OR 8 cups cooked, cubed chicken or turkey: The star protein of the dish. Using leftover cooked meat is perfect here.
- 1 16-oz bag frozen peas and carrots: A convenient addition that brings sweetness, color, and additional nutrients.
- 4 or 5 small red potatoes, peeled, cubed and boiled: Adds a hearty, starchy element, making the pot pie even more filling and satisfying.
- Ground black pepper: To taste, providing a gentle warmth and enhancing the savory notes.
- 1 double savory pie dough: Whether homemade or store-bought, this creates the perfect golden topping.
Essential Kitchen Tools You’ll Find Helpful
Having the right tools at hand can make the cooking process smoother and more enjoyable. While many of these are standard kitchen items, a few specialized pieces can significantly streamline the creation of this pot pie, ensuring both efficiency and excellent results. These tools help you manage everything from sautéing the vegetables to baking the pie to a golden perfection:
- Dutch oven: Ideal for cooking the filling, as its heavy bottom distributes heat evenly and retains it well.
- Cutting board: Essential for safe and efficient preparation of your vegetables and meat.
- 9″ Pie plates: Perfect for baking individual pies, especially when making two.
- Baking sheet: To catch any potential spills and ensure even baking, keeping your oven clean.
The Secret Ingredient: Dry Vermouth
Many home cooks might pause at the mention of vermouth in a pot pie recipe, but trust me, it’s a game-changer. Dry vermouth isn’t just for cocktails; it’s a fantastic culinary ingredient that adds a sophisticated layer of flavor and aroma to savory dishes. When used in cooking, the alcohol evaporates, leaving behind a subtle, herbaceous complexity that enhances the overall richness of the sauce without imparting a strong alcoholic taste. It helps to deglaze the pan and pick up all those delicious browned bits, contributing to a deeper, more robust flavor profile.
For just around $5.00, you can purchase a bottle of dry vermouth from your local wine shop. This bottle will last a long time in your pantry and can be used as a fantastic substitute for dry white wine in virtually any recipe. In fact, I first started keeping dry vermouth on hand specifically because the legendary Julia Child herself suggested it in her seminal work, Mastering the Art of French Cooking. Her endorsement alone speaks volumes about its utility and versatility in the kitchen!
Achieving Your Desired Pot Pie Consistency
One of the beautiful things about homemade pot pie is that you can often customize it to your preference, especially when it comes to the filling’s consistency. If you love a more ‘soupy’ pot pie, where the rich gravy flows generously, simply serve it immediately after you pull it from the oven. The filling will be at its thinnest and most liquid state, perfect for those who enjoy scooping up every drop of that delicious sauce with their spoon or a piece of crust.
However, if you prefer a pot pie that holds its shape a bit more, with a thicker, more cohesive filling that stands up well to slicing, then patience is your best friend. Allow the pot pie to rest for 15-20 minutes after baking before you cut into it. During this resting period, the filling will set up beautifully, becoming denser and easier to serve, ensuring each slice is perfectly composed and delightful.
No matter your preference for consistency, one thing is certain: this pot pie is absolutely mouth-watering. From the first fragrant whiff to the last comforting bite, its savory goodness will captivate your taste buds. I promise, once you try this recipe, it will become a cherished staple in your cooking repertoire, a dish you’ll turn to again and again for its deliciousness and ease.
More Delicious Ways to Use Leftovers
The art of transforming leftovers into new, exciting meals is a valuable skill in any home kitchen. If you happen to have other cooked meats, like ground beef or lamb, waiting to be repurposed, you might be interested in my Shepherd’s Pie recipe. It’s another fantastic dish that brilliantly utilizes leftover ingredients to create a hearty, flavorful dinner that’s sure to be a crowd-pleaser.
Chicken or Turkey Pot Pie
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Ingredients
- 6 tablespoons unsalted butter
- 3 celery ribs sliced 1/4″ thick
- 2 medium onions minced
- salt
- ¾ cup unbleached all purpose flour
- ¾ cup dry vermouth
- 4 cups chicken broth
- 1 cup heavy whipping cream
- 2 tsp minced fresh thyme leaves or 1/2 tsp dried
- 3 pounds boneless skinless chicken breasts, trimmed OR 8 cups cooked, cubed chicken or turkey
- 1 16- oz bag frozen peas and carrots
- 4 or 5 small red potatoes peeled, cubed and boiled
- ground black pepper
- 1 double savory pie dough
Instructions
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Preheat oven to 375 F.
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Melt butter in Dutch oven over medium-high heat. Add celery, onions and a teaspoon of salt, cook until softened and lightly browned, 5-7 minutes.
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Stir in the flour and cook, stirring constantly, until lightly browned, about one minute.
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Gradually whisk in the vermouth and cook until evaporated, about 30 seconds. Slowly whisk in the broth, cream and thyme.
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Add the chicken, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the breast registers 160-165, about 10-15 minutes. If using leftover cooked meat, simmer 15 minutes and skip next step, jumping to adding peas and carrots.
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Transfer chicken to cutting board and set Dutch oven aside, covered. When chicken is cool enough to handle, cut into bite sized pieces.
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Return chicken to sauce with the peas and carrots. Add potatoes. Season with salt and pepper to taste.
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Pour mixture into 13×9 baking dish, or evenly split between two 9″ deep dish pie plates.
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Roll out your pie dough and place it over the dish and crimp the edges tightly. Do not cut any slits in the crust. However, it may split on its own while cooking.
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At this point, the pie can be wrapped tightly in plastic wrap and then foil and refrigerated for up to two days or frozen for up to one month. If freezing, don’t thaw before baking. Increase baking time to 1 1/4 hours for refrigerated, and 1 3/4 hours for frozen.
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Place the pot pie(s) on a foil lined rimmed baking sheet. Bake until the filling is hot and the crust is golden, about 1 hour.
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Let cool ten minutes before serving.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on December 26. 2009
