Easy Turkey/Chicken Pot Pie

This is one of those recipes that I really don’t have specific measurements for, sorry! You really just kind of have to gauge it according to the size of the pan you are using. I am going to make some guestimates, based on using a normal 9 inch pie plate.

  • 2-3 cups cooked chicken, cubed
  • 4-5 boiled potatoes, pealed and cubed
  • 1 can cream of chicken soup
  • 1/2 cup milk
  • 1 can carrots
  • 1 can peas
  • 1 Pillsbury pie crust

Mix the first 6 ingredients together.  I also usually add a little chicken broth, if I have cooked the chicken just for the pot pie. I also add a bit of the canning juice from the veggies. Line a pie plate with one of the pie crusts.  Fill with the mixture and then top with the second pie crust.  Since all of your filling is cooked, all you really need to do is warm up the filling, and brown the pie crust.  So, just follow the directions on the box for the pie crust.

This recipe freezes very well, just wrap in foil and freeze before baking the crust.

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