This turkey pot pie can be made in advance and frozen, ready to pop into the oven on a blustery winter night. Freeze after assembly, then cook from frozen for approximately 1 hour 30 minutes.
Course Winter entree
Cuisine English
Servings 4 individual pies
Author Karen


  • 1 pound of cooked chicken cubed or shredded
  • 1 cup of carrots diced small
  • 1 cup of frozen peas
  • 1/2 cup of celery sliced thin
  • 1/3 cup of butter*
  • 1/3 cup of flour*
  • 1/3 cup of onions diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon celery seed
  • 2 cups chicken broth*
  • 1/2 cup of milk*
  • 2 unbaked pie crusts
  • *If you like a pot pie with a lot of gravy oozing out of it then double these ingredients.


  • Preheat oven to 425 F (220 C)
  • Combine carrots, peas and celery in a pot with the chicken broth.
  • Bring it to the boil then simmer it with the lid on until veg are tender.
  • Remove vegetables from the pot with a slotted spoon and transfer them to a bowl.
  • (DO NOT DRAIN AWAY YOUR BROTH ... you'll need it later)
  • Cook onions in butter in a saucepan until translucent.
  • Whisk in flour, salt, pepper and celery seed.
  • Slowly whisk in reserved chicken broth and the milk.
  • Simmer until thick and gravy like.
  • (NOTE: if you have gravy leftover from Thanksgiving dinner you can simply use that as your gravy base and omit the broth and milk. You'll need 2 1/2 cups of gravy.
  • Add the vegetables and chicken to your saucepan of gravy and mix.
  • Pour mixture into pie shells, cover with top crusts and seal.
  • Cut slits into top of crust so steam can get out.
  • Bake for 30-35 minutes or until crust is golden.