This pot pie is a post‑Thanksgiving tradition here at DNA Acres — the kind of cozy, hearty meal that makes the most of leftover turkey and fills the house with comfort. Use whichever you prefer, chicken or turkey; both work beautifully. The “D” in DNA Acres likes his pot pie loaded, so we pack in 2+ pounds of meat for a truly satisfying dish.
Choose whatever crust fits your style: refrigerated, a homemade sourdough pie crust, or even your grandma’s tried‑and‑true recipe.
Adapted from Allrecipes’ Hearty Chicken Pot Pie.
Prep Time: 30 minutes
Cook Time: 1 hour (30 mins using leftovers)
Servings: 4–6
Ingredients
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1.5-2 pounds skinless, boneless DNA Acres chicken or turkey meat
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1 cup chicken broth
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½ teaspoon salt
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¼ teaspoon ground black pepper
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1 ½ cups milk
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3 tablespoons butter
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1 onion, chopped
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1 cup chopped celery
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⅓ cup all-purpose flour
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2 cups frozen mixed vegetables, thawed
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1 tablespoon chopped fresh parsley
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garlic powder or chopped fresh garlic to taste
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½ teaspoon dried thyme
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1 (9-inch) pie crust
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optional: 1 egg, lightly beaten, or milk to brush the pie crust.
Directions
- Preheat oven to 400 degrees F.
- If using leftovers, skip steps 3 & 4.
- Combine chicken/turkey meat, chicken broth, salt, garlic, and pepper in a large saucepan over medium-high heat; bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
- Remove chicken/turkey and let cool.
- Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 ½ cups. (If using leftovers, use equal parts milk and broth.)
- Cut chicken/turkey into bite-sized pieces.
- In the same pan, melt butter or margarine over medium heat. Add onion and celery (add garlic here if you are using already-cooked meat). Sauté, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in the broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken/turkey, vegetables, parsley, and thyme. Pour mixture into a pie dish.
- Roll out pastry 1 inch larger than the diameter of the pie dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of the casserole. Roll edges and cut away extra pastry; flute edges by pinching together. (If brushing the crust with egg or milk, do that now) Bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
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