Recipes for homemade potpies..Like turkey, chicken, etc...? Either family size or individual ones..?

I LOVE pot pies, %26amp; I wanted to make a turkey one as well. I just looked up different recipes online (I put a link below that has a few different recipes). What I did when I wanted to make a pot pie is read a few of the recipes %26amp; then figured out my own concoction. I used the pillsbury pie crusts that are already ready to go, frozen veggies (%26amp; some fresh), %26amp; cream of chicken AND cream of potato soup. MMMM, sooo good haha!! So just read a few different recipes to get an idea of how to make one, then give it your own spin!! Good Luck with your pot pie making!!!Recipes for homemade potpies..Like turkey, chicken, etc...? Either family size or individual ones..?
I found a good recipe out of the recipe book 'A man, A Can, and A plan.'; Simple and easy and very good.Recipes for homemade potpies..Like turkey, chicken, etc...? Either family size or individual ones..?
It is SO easy. I buy the small, disposable pie tins. I get the Pillsbury Pie Crust that's already made and rolled and you buy where the peel and bake/press and bake stuff is sold in the refrigerated section.





I don't line the bottoms of the tins with the crust because it's just TOO much crust. I lik to taste the filling. PLUS.......the bottom crust tends to get gooey....even if they are slightly pre-baked.





I don't actually have a recipe I follow on paper. I rarely follow recipes. I'm make them in my head first before I try them and works every time. Just put together the following to your liking. You can leave things out or add to it.





For a chicken or turkey pot pie I mix Cream of Chicken Soup with Herbs (or plain Cream of Chicken Soup) with a tiny bit of milk to make it thick and creamy. Do not add too much milk it'll be too runny. Then I also add a can of chicken or turkey gravy. To that add chopped, cooked chicken or turkey. If I don't have any fresh handy I use drained canned white meat chicken. Add peas, carrots, cubed cooked potato, salt and pepper. You can also add mushrooms, onions, peppers.....whatever you like. I heat all of it in a large pot till heated thru. Make sure all of the veggies you add are fully cooked because you are only baking it long enough to brown the crust.





Pour enough of the chicken/turkey mixture in the tin to go 3/4 the way up. Cut a circle of the crust slightly bigger than the top of the tin and crimp the edges as you would a fruit pie. Put a couple of slits in the top of the crust before baking to let steam escape. I bake at 350 F. for about 15 minutes or until the crust is golden brown.





I have also substituted browned and drained ground beef, beef gravy, canned mushroon soup, cooked veggies....etc for the chicken/turkery.....AND.....I have substituted cooked shrimp, canned shrimp bisque soup or newburg sauce, cooked peas, cooked potato. All yummy.





IF you find that after heating the mixture it's too runny.....one secret I use is instant mashed potatoes. I throw a spoonful at a time to thicken it to the way I want it. It thickens and tastes good at the same time.
I have an easy chicken potpie filling recipe; just use purchased piecrust.


Mix together:


cubed cooked chicken (breast, or whatever you like--about 2 C.)


1 T minced dried onion


1 lb. bag frozen peas and carrots


1 can cream of chicken soup, undiluted


(chopped celery)


(dried parsley)


salt and pepper to taste





Fill pie crust and put on top (with slits for steam). Bake at 350 degrees until golden or about 45 minutes.