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Pot Pie

Turkey Pot Pie

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  • Author: Naomi
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x


This Turkey Pot Pie is simple yet filling, and loaded with all the comforts of the holidays! It is the perfect day after Thanksgiving meal.


Units Scale
  • 34 cups Turkey or Rotisserie Chicken, white meat
  • 1/31/2 Yellow Onion, diced
  • 23 Carrots, peeled and diced
  • 23 Celery, diced
  • 2 Fresh Garlic Cloves, minced
  • 3 tbsp Miyoko’s Creamery European Style Cultured Vegan Unsalted Butter
  • 2 9″ Pie Crusts, store bought
  • 1 Egg
  • 4 tbsp Bob’s Red Mill® Gluten-Free Whole Grain Oat Flour
  • 3 cups Chicken Broth, low sodium
  • 1/4 cup Heavy Whipping Cream
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Salt
  • 1/21 tsp Freshly Ground Black Pepper


  1. Garlic: On medium high heat, melt butter and add the garlic and cook until fragrant, about 30-45 seconds.
  2. Veggies: Sauté the veggies until somewhat soft; about 5-7 minutes.
  3. Flour mixture: Add the flour and stir until well combined and cooked out. Then add the chicken stock and spices and cook until thick, stirring consistently, about 5 minutes.
  4. Chicken: Turn down the heat a bit, and add the chopped chicken and cream; stir well and let come together for another 3-5 mins. Take off the stove and let cool (about 5 mins) while you’re prepping the pie dough.
  5. Oven: Preheat the oven to 400° F.
  6. Form the dough: Unroll pie dough and place in an ungreased glass 9 inch pie pan. Press dough firmly against the sides and bottom. Trim the dough even with the pie pan edge.
  7. Put it together: Fill the pie shell with the chicken mixture, and top with the second dough piece. Pinch the dough to create a scalloped edge. Trim the excess.
  8. Vent the dough: Cut slits in the dough and gently brush with egg wash. 
  9. Bake: Bake for 30-35 mins until the crust is golden brown and flaky and the filling is bubbling. 


  • Servings: 1 pot pie will either serve 4 large portions, or up to 6 smaller portions.
  • Prep Time: 30 min prep time includes cutting the veggies and meat and cooking the mixture on the stovetop.
  • Rotisserie Chicken: Generally, I use two breasts from a family size chicken plus a bit extra.
  • Pie Crust: Let the crust come to room temperature. I set it out while I’m prepping all the other ingredients. 
  • Category: Main Course
  • Method: Bake
  • Cuisine: American
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