Turkey Pot Pie
Pot pie the easy way — Chicken Pot Pie Soup, Crockpot Chicken Pot Pie, Easy leftover Turkey pot pie, Turkey Pot Pie with Lattice Crust — for busy weeknights.
★ dinner
dinnerChicken Pot Pie Soup
The perfect soup for any chilly day, or when you are craving comfort food!
Natalie McElhennyIngredients
- 4 c Shredded rotisserie chicken
- 4 c Chicken broth
- 1 can 10.5 oz can Cream of chicken soup
- 1 c Heavy whipping cream
- 3 tbsp Unsalted butter
- 1 bag 19 oz Bag birdseye frozen mixed veggies
- 1 tbsp Garlic powder
- 2 tbsp Minced onion
- 1 tsp Onion powder
- 1 1/2 tsp Smoked paprika
- 2 tbsp Parsley Flakes
- 1 1/2 tsp Salt
- To taste Pepper
- 1 tbsp with 1 tbsp water Cornstarch Slurry
Instructions
- 1In a large pot, over medium heat, add in the butter and melt completely.
- 2Pour in all frozen veggies and cook until tender.
- 3Add in the cream of chicken soup, chicken broth, and all seasonings. Stir until combined.
- 4Add in the chicken and bring the soup to a heavy simmer and let simmer for about 10-15 minutes; stirring every 2-3 minutes.
- 5Add in the heavy whipping cream and continue to simmer for another 5-10 minutes. If mixture isn't to your liking add in the cornstarch slurry to help thicken the soup.
- 6Remove from heat and top with extra black pepper and parsley.
- 7Serve & enjoy!
- 8Optional: serve with your favorite biscuits and drizzle with honey or hot honey for an added kick!
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Open in Pepper →What To Do With The Last Of The Turkey
Pot pie is how leftover meat turns into a real dinner. A little broth, a few carrots, and a crust on top, and nobody remembers it started as a picked-over bird.
Cooks on Pepper reach for this collection the week after a big holiday meal, or any night they have cooked chicken in the fridge and thirty minutes to work with.
Every recipe here is a version of the same comfort: Chicken Pot Pie Soup when you want a bowl, Crockpot Chicken Pot Pie for a hands-off afternoon, Scratch Chicken Pot Pie with a shortening-and-buttermilk crust, Easy leftover Turkey pot pie with a premade crust, Ground Turkey Pot Pie with Cheddar Bay Biscuit Topping, and Turkey Pot Pie with Lattice Crust.
Quick Tips
- 1
Cook the flour first
Stir the flour into the melted butter and onions and let it cook 1 to 2 minutes before adding broth, so the filling doesn't taste pasty.
- 2
Thicken before it bakes
Simmer the filling until it coats the back of a spoon, about 5 minutes. A runny filling stays runny under the crust.
- 3
Cut vents in the top
Slash 4 or 5 slits in the top crust so steam escapes and the crust browns instead of steaming soft.
- 4
Let it rest 10 minutes
Pull the pie out and wait 10 minutes before cutting so the filling sets up and the slices hold together.
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