Chicken or turkey pot pie is one of the most flavorful ways to enjoy a one-dish meal in itself. The entire food group just might be in this pie. Protein, veggies, carbs, and dairy…all in a delicious pot, baked to steamy perfection.
I’ve long loved savory pot pies, and have come a long way from those frozen microwave versions from good old college days.
These days, we get to gobble up fresh, hot chicken pot pies homemade with my favorite buttery flaky pie crust, which is perfect for both sweet and savory pies. It really is the flaky crust that makes a pie as great as it can be.
This is quite possibly one of the best ways to tackle leftover turkey, post-Thanksgiving or Christmas. If you have a pound of leftover chicken (rotissere?!) any time of year or a holiday turkey, this is the dish to make.
It’s hard to think of anything more comforting and hearty than a good heaping plateful of a warm chicken pot pie.
Through the years, I’ve used a few different recipes for chicken pot pie. Though I love ’em all, this recipe is my favorite. No cream-of-anything here. Just all natural, all wholesome goodness tucked into a golden, flaky, crispy crust…
Yeah, you can go with store bought pie crust in a jiffy. No judgments here 🙂 But I have to put it out there – homemade all-butter crust is the BEST thing you can possibly drape over this mouthwatering pie.
Though it takes a bit more elbow grease to make my own pie dough, the results are always 110% worth it. I’ve finally learned how great it is to make extra pie dough, wrap it up well, and freeze it! It’s awesome to pull out your own pie dough from the freezer whenever you want.
This chicken pot pie boasts a hugely flavorful, perfectly hearty filling. It sets up beautifully, without being runny, watery, nor overly thick.
Add in a mixture of your favorite frozen veggies, a nice spud, and you’ll be rewarded with a delectable comfort meal.
Source: Chew Out Loud
Another AWESOME way to use up leftover chicken or turkey: Turkey/Chicken Tetrazzini!