Entree | Grocer to Table | Healthy Recipes | Pies

Leftover Turkey / Chicken Pot Pies

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Absolutely Delicious and Easy! I’ll never buy frozen Pot Pies again! If you don’t have leftover chicken, just use a rotisserie chicken from the grocer! These Leftover Chicken Pot Pies are just what you need to warm you up!! Substitute turkey with the meat left over from Thanksgiving or Christmas, too!

Two pot pies on antique metal baking tray.Pin

I’ve always been a huge fan of Pot Pies. In the cold weather of upstate New York, they are the perfect comfort food.

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I love to buy Roasting Chickens when they are on sale. We can get 5 or 6 meals from one roaster that cost just over $7.00, so they are very economical too! Or, after the holidays, I will freeze some of leftovers and make pot pies any time during the winter.

What meat to use?

If you don’t have leftover chicken, you could always cook a chicken breast, or just buy a rotisserie chicken from your local grocer! Or, as I previously suggested, use leftover turkey.

Customize these pot pies with whatever you have in the house. Use only a top crust to save some fat and calories. You can use pie crust, phyllo dough or crescent rolls for the crust. Add your favorite vegetables, the choice is up to you. Use separate ramekins or use a pie plate.

Since posting this recipe in 2014, I have made pot pies scores of times. Beef, chicken, and venison, I still haven’t made the lobster pie pie I have been wanting to make. Why? ???? I’ll have to rectify that in the near future!! Lobster is great in comfort food, like this Lobster Mac & Cheese!

Turkey pot pie with in single cast iron ramekins.Pin

How to make them

  1. Dice carrots, onion and celery.
  2. Add a little olive oil to Dutch oven. Add vegetables and saute for a few minutes, to soften.
  3. Chop fresh herbs, or use dried herbs, if you don’t have fresh.
  4. Add herbs to vegetables.
  5. Stir for a few minutes, until fragrant.
  6. Add water and stock to vegetables (here I used frozen stock, but you can use store bought, as well). Cook until almost soft, about 15 minutes.
Chopped vegetables. Vegetables in pot. Chopped herbs. Herbs added to pot. Softened vegetables. Chicken stock added.Pin
  1. Dice potatoes. Add to pot. Cook until almost soft. Another 15 minutes, approximately.
  2. Make a slurry with flour and water or milk. Stir into sauce to thicken. Cook another 5 minutes to remove flour taste.
  3. Chop turkey or chicken.
  4. Add meat and frozen vegetables. Just heat through.
Diced potatoes. Slurry in bowl. Diced chicken. Vegetables added.Pin

If you would like a bottom crust, use pie dough. Line the bottom of your container. Fill individual ramekins, or a pie plate with filling. Top with crust, puffed pastry sheets, or even rolled out crescent rolls. Bake for 40 minutes for pie crust, or 15-20 for phyllo or crescent rolls.

What to cook them in

Chicken pot pies and turkey pot pies can be made in a variety of containers. Just ensure that the container you choose is oven safe!

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Use individual ramekins. These mini cast iron Dutch Ovens are fun. I found them at Kohls. You can use any 1 cup container that is oven proof. These glass pyrex ramekins are economical and can be used for storage, as well. Mini souffle dishes work well. You can also use a standard 9″ Pie plate or a cast iron skillet.

Can you make the filling in slow cooker?

Yes. You can make this filling for pot pies in the slow cooker or on the stovetop in a Dutch oven. If using the slow cooker, let the filling cook all day, after step 6 above, on low. One hour before you want to build pot pies, add potatoes. 30 minutes prior to making pot pies, add slurry chicken and vegetables.

Individual turkey pot pies with puffed pastry crust.Pin

Can I freeze pot pies?

Yes. You can freeze pot pies in a couple different ways.

  • Freeze pot pies all made up, before baking. In this case, I recommend using pie crust for the crust. Bake from frozen. Time for baking depends on how large your containers are, but it will take more time to heat the filling through. Bake until filling is bubbly and crust is golden. If crust seems to be over-browning, Cover with aluminum foil.
  • Make a big batch of the filling and freeze in bags or containers, in portions large enough to make however many pot pies you need for a meal. Thaw filling in refrigerator overnight. Then continue making the pie and baking, according to instructions.

What sides to serve?

I get asked a lot what to serve along side of pot pies. Some of our favorite sides include;

  • Side salads. Use any greens you have on hand. Add some dried cranberries for a festive kick.
  • Broccoli, asparagus, or your favorite squash.
  • Fruit salad
Chicken pot pies in cast iron casserolePin

I hope you enjoyed the post for Easy Chicken or Turkey Pot Pies. Enjoy! And have fun cooking!

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Chicken pot pie in mini Dutch oven.Pin

Leftover Chicken Pot Pies

Leftover chicken make these pot pies quicker than you imagine!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 8 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8
Calories: 355kcal
Author: Beth Neels
Cost: $5


  • 1/2 c Carrots , heaping
  • 1/2 c Celery
  • 1/3 c Onion
  • 1.5 tsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp dried thyme if using fresh, double
  • 1/4 tsp sage, dried if using fresh, double
  • 1 tsp parsley if using fresh, double
  • 1/2 tsp rosemary if using fresh, double
  • 2 c Chicken or turkey
  • 2 c Chicken Broth or Water and Chicken bouillon
  • 1/4 c all-purpose flour
  • 1/2 c water or milk
  • 1/4 c Frozen Peas
  • 1/4 c Frozen Corn
  • 1/8 c Frozen Lima Beans
  • 1 packages Refrigerated Pie Crust or Double batch Homemade Pie Crust or substitute cut puffed pastry dough or crescent rolls for top crust only.

For Homemade Pie Crust

  • 1 1/2 c all-purpose flour
  • 1/4 tsp Salt
  • 8 Tbsp cold butter , unsalted. 1 stick
  • 4-5 Tbsp Ice water


For Filling

  • Dice carrots, celery and onion finely. 
  • Add butter and olive oil to large saucepan. Saute’ vegetables until onions are translucent. Add spices and saute’ for a few more minutes.
  • Add Potatoes and broth to the other vegetables and turn heat to high. Once mixture boils, reduce heat and cover. Cook until potatoes are just tender.
  • Meanwhile, whisk together the water or milk and flour until smooth. When potatoes are tender, add slurry all at once. Turn heat to very low. Whisk until smooth. Cook another 5 minutes.
  • Add chicken or turkey and frozen vegetables and cook a few minutes on low heat. Remove from heat.

For Homemade Pie Crust

  • Add flour and salt to a food processor. Combine for a few seconds. Place butter in food processor. Pulse until butter and flour are combined and there are pea – sized chunks of butter. Add 4 Tablespoons of water and pulse in between. If dough seems too dry, add the other Tablespoon of water. Flatten dough out and wrap in plastic wrap. Refrigerate at least 30 minutes. Remove from refrigerator and roll out to desired shape.

Assemble Pies and Bake

  • Roll out the pie dough and cut to the size of your container. Trim edges.  Top with another piece of pie crust. Crimp edges. For a glossy finish, baste with 1 whole, beaten egg.
  • Fill with filling.
  • Top with another piece of pie crust. Crimp edges. For a glossy finish, baste with 1 whole, beaten egg.
  • Bake at 400°F / 204°C for 30 – 40 minutes. If edges are getting too brown, cover with aluminum foil. Let rest 5 – 10 minutes before serving
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Notes: Either leftover chicken or turkey is suitable for this recipe.
For crust options, use pie crust, puffed pastry sheets or phyllo dough or crescent rolls.
For vegetable options, use broccoli, asparagus, winter squash, parsnips or brussels sprouts.
For side dishes, choose a side salad, a different vegetable than you used for the pot pie, or a fruit salad.
Cook pot pies in individual 1 cup ramekins or in a 9″ pie plate. If using pie plate, allow to cool for 20 minutes before cutting, to avoid losing the filling. 


Calories: 355kcal | Carbohydrates: 35g | Protein: 8g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 806mg | Potassium: 178mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1768IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 2mg
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Originally Published 10/22/2014

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  1. 5 stars
    I’m always on the hunt for leftover chicken recipes, so this is right up my street! Thanks so much for sharing 🙂

  2. 5 stars
    Great tips here. I like to make my pot pies top crust only too, it’s quicker, crisper and, like you said, saves calories. Add Big Clam Pie (not my recipe) to your list of pot pies to try, it’s made with Geoduck and if you like chowder this will blow your mind!

    1. Holy Cow! I don’t even know what a geoduck is but I love clam chowder so I will totally check it out! Thanks for the tip, Rose!

  3. 5 stars
    Wow, that’s a good deal on roasted chicken you’re getting. I’m going to look out for that. In the meantime, YUM! These look so good, and I love the way you did the crust. A pretty, little bowl of comfort! I’m in.

  4. 5 stars
    Those lattice pie crusts are absolutely adorable! And everyone needs a pot pie recipe to use leftover chicken. Pinning and sharing this beauty! 🙂

  5. Magnificent site. A lot of useful info here. I’m sending
    it to a few friends ans also sharing in delicious. And obviously, thank
    you to your effort!

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