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Chicken | November 30, 2014

Oh My- Turkey Pot Pie

Oh My- Turkey Pot Pie
Oh My- Turkey Pot Pie

Looking for a way to use up your leftover turkey from Thanksgiving? This is one of our family favorites. I usually make this with chicken (originally posted a few years ago as “Oh-My Chicken Pot Pie”), but also love it after Thanksgiving, when you just can’t eat one. more. turkey. sandwich.
Store bought crust? Nah. Just throw together a batch of this crust.
Your family will think they’ve died and gone to Pot Pie Heaven.

Oh My- Turkey Pot Pie

Author abountifulkitchen


  • 2 -3 chicken breast about 1 ½ lbs halves, cooked and shredded or chopped OR about 3-4 cups cooked poultry meat
  • 4-5 cups chunked red potatoes skin on
  • 1 cup carrots sliced
  • 1 cup onion chopped
  • 1 quart chicken broth or stock
  • 1-2 handfuls fresh or frozen petite green beans or peas
  • 6 tablespoons butter
  • 1/2 cup sifted flour
  • 2 teaspoons chicken stock concentrate*
  • 1-2 cups water
  • 2 teaspoons tarragon
  • Salt and Pepper


  1. Place potatoes, carrots, and chopped onion in a large pan. Cover with chicken broth. Heat to boil, cover and cook just until vegetables are tender, about 5-7 minutes.
  2. Using another pan, cook butter over medium heat. Add flour, whisk until smooth. When vegetables are cooked, remove vegetables from pan using slotted spoon and place cooked vegetables, fresh green beans or peas and chopped chicken (or turkey) in a greased 9×13 pan. Slowly add the chicken broth to the pan with butter and flour. Cook until sauce is thickened, and smooth. Whisk in chicken stock concentrate. Add one to two additional cups of water, a little at a time, until gravy is still slightly thickened, about the consistency of a cream soup. Add 2 teaspoons dried tarragon, salt and pepper to taste. Pour gravy over vegetables and chicken in 9×13 pan.
  3. Cover with pie crust. Cut slits in crust to allow steam to escape. Bake at 400 for 40 minutes.

Recipe Notes

-*Stock concentrate is sold in many forms. It enhances the flavor of the gravy. Knorr and Swanson both sell stock concentrate. Knorr is sold in a little “cup” about 4 cups to a package the little cups are equal to about 1 tablespoon of flavoring. Swanson sells their product “Flavor Boost” in a box with 8 liquid packets included. You can also buy stock concentrate in jars at Costco or other food specialty stores. These are usually sold in 2 cup (actual 2 cup measurement) jars that need to be refrigerated after opening. I always look for products that are MSG free. A crumbled bullion cube will also work.-Brush top of crust with beaten egg for a glossy crust.-I usually set the pan on top of a cookie sheet to catch any gravy that may bubble over the pan.-This recipe yields 2- 9″ pie plates or one 9×13 pan. If you like LOTS of sauce, double the gravy, and serve the extra sauce/gravy on the side with the pie.

4 thoughts on “Oh My- Turkey Pot Pie

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  1. Hello! Two questions for you: first, what could be used as a substitute for Tarragon spice and two, would it work if I used 2 pre-packaged 9″ pie pans that have crust already on the bottom? Thanks and looking forward to try this with my leftover turkey!

    1. Dear Si, I thought of one more question: in the ingredients list is 1 qt of chicken broth and in the directions there are 2 mentions of using chicken broth; first when covering vegetable to cook and second when adding to flour/butter to make gravy. So is that 1 qt to be divided a particular way? Thanks!

      1. Hi Diana, you’ll use all of the chicken broth to cook the vegetables, then once they’re cooked you’ll add them to the 9×13 greased along with the other ingredients. You’ll use the chicken broth you cooked the vegetables in to pour over the butter and flour mixture in a separate pan. Hope this helps and thanks for asking!

    2. Hi Diana, you can use an equal amount of basil, dill or marjoram as a substitute. Yes, you can use pre-made pie crusts. Thanks for asking and for reading ABK!