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Nutrition Facts
Serving Size 1 (292g) Recipe makes 6 servings
Calories 507
Calories from Fat 265		(52%)
Amount Per Serving		%DV
	Total Fat 29.5g	45%
	Saturated Fat 8.1g	40%
	Monounsaturated Fat 13.4g
	Polyunsaturated Fat 5.9g
	Trans Fat 0.0g
Cholesterol 47mg		15%
Sodium 867mg		36%
Potassium 459mg		13%
Total Carbohydrate 38.9g		12%
	Dietary Fiber 3.8g	15%
	Sugars 2.4g
Protein 22.0g		43%
detailed view... how is this calculated?

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Chicken/Turkey Pot Pie

Recipe #103960 | 1 hour | 20 min prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: Heidi Swanson
Nov 13, 2004

This came from a Pillsbury ad around Thanksgiving time one year. My kids ask for this.

SERVES 6 , 1 pie (change servings and units)

Ingredients

2 pillsbury refrigerated pie crusts
1/3 cup margarine or butter
1/3 cup chopped onion
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup milk
2 1/2-3 cups shredded cooked chicken or cooked turkey
2 cups frozen mixed vegetables, thawed

Directions

1
Heat oven to 425.
2
Prepare pie crust for a two-crust pie.
3
In a medium saucepan, melt margarine over medium heat.
4
Add onion; cook two minutes or until tender.
5
Stir in flour, salt and pepper until well blended.
6
Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.
7
Add chicken and mixed vegetables, remove from heat.
8
Spoon chicken mixture into crust-lined pan.
9
Top with second crust and flute; cut slits in several places.
10
Bake at 425 for 30-40 minutes or until crust is golden brown.
11
Let stand 5 minutes before serving.

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Featured Reviews for This Recipe

From: Chef #1225333

On Apr 11, 2009

The ONLY reason I gave 4 stars is because I did change this quite a bit. I took nearly everyones' suggestions adding 2 teaspoons herbs du provance, at least 1.5 tsps garlic powder, increasing pepper to .5 tsp and salt to 1.5 teaspoons. added .5 tsp nutmeg. Increased flour to 2/3 cup as spouse likes thicker filling. Increased onion to 1.5 cups (we LOVE onions). Instead of the pie crusts, used deep dish and covered filling with puff pastry. I would suggest experimenting with different herbs and meats. This is such a good, basic recipe that we're only limited by our imagination. Thanks very much, Heidi, for sharing this.

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From: megnbrycesmom

On Dec 30, 2008

The three of us who ate this thought it was great! I used 2.5 cups of diced chicken and about the same amount of frozen mixed veggies, and some extra pepper. I thought it was an excellent compromise between from scratch and short cut cooking. This goes into the keeper file!

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From: Fofi

On Dec 29, 2005

I wanted to make a pot pie that didn't require a can of creamed soup. This recipe fit the bill and the filling was delicious. I didn't have time to make a pie crust, so I used a biscuit topping for the crust instead (substituted 1 cup Bisquick Mix Bisquick Mix mixed w. 1 egg & 1/2 cup milk, some salt and sugar). This recipe yield 6 individual pies prepared in mini ramekins. I will definitely be making this again as the filling was delicious.

4 people found this review helpful

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From: Retired Granny

On Jun 8, 2005

"Delicious" says my picky husband. Simple & easy, especially if you use "ready" pie crusts. I added about 1/4 cup small sliced mushrooms along with the onions, and used about 2 1/3 cups of cooked turkey and 2 1/3 cups of mixed vegies.

4 people found this review helpful

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