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
Prep Time 45 minutes
Cook Time 35 minutes
Servings 8 servings
Calories 372.21kcal
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.


An Even Easier Way.
  • Use a precooked chicken. (if you don't have Thanksgiving leftovers)
  • Use frozen pie crusts.
  • Use frozen peas and carrots. (you can get a mixed bag and use that!)
  • Use 2.5 cups of canned chicken/turkey gravy.
To Cook from Frozen
Bake in a 425 degree oven for 50 minutes (or until bubbling).


Serving: 0.5pie | Calories: 372.21kcal | Carbohydrates: 30.66g | Protein: 13.96g | Fat: 21.49g | Saturated Fat: 9.06g | Cholesterol: 50.06mg | Sodium: 670.78mg | Potassium: 327.67mg | Fiber: 2.79g | Sugar: 3g | Vitamin A: 3127.78IU | Vitamin C: 13mg | Calcium: 50.61mg | Iron: 2.15mg