Easy Chicken/Turkey Pot Pie

Easy Chicken / Turkey Pot Pie

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Course: Main Dish
Cuisine: S Meal


  • Large Pie Plate
  • 8 x 8 Square baking dish or ramekins Optional



  • 1 Tbsp. Butter
  • 4 cups veggie blend
  • 4 cups shredded/ diced chicken or turkey*
  • 1.5 cups Almond Milk
  • 1.5 cups Chicken Broth*
  • 1 tsp. Salt
  • 1 tsp pepper
  • 2 tsp thyme
  • 1-2 Tbsp. dried minced onion
  • 2 tbsp. Trim Healthy Bouillon Mix
  • 1-2 tsp. gluccie or xanthan
  • ¼ cup heavy whipping cream*** DF option below



Prep the Pie Crust:

  • Melt/ soften butter in microwave.
  • Add remaining ingredients. Mix together.
  • Form 2 equal sized dough balls.
  • Take 1 dough ball and roll it between two pieces of parchment into the size of your pan. The thinner the crust the quicker it cooks. I roll mine very thin, but not so thin that it just breaks. 1/8th- 1/4 inch approx.
  • Keep the rolled dough on parchment and place in pan, this will keep it from sticking to your pie plate.
  • Use a fork to poke holes all over the rolled out dough.
  • Place in oven at 350 degrees for 10 minutes.
  • Prep Filling while it bakes.
  • Let pie crust cool for 5-10 minutes, fill with pot pie filling.
  • Roll out top crust between parchment paper.
  • Flip the top crust onto the pie, covering the filling.
  • Shape edge to your liking. This crust is fragile, so be gentle with it.
  • Use a sharp knife to cut some breathing holes into the top, I do 3 decorative cuts. One in the middle straight down, and two on the side with arches. See video for demonstration.
  • Bake at 350 for 12-18 mins. If your crust is not thin, it will take longer to cook. It should look cooked and not doughy on top when done.

Prep the Filling:

  • Heat Butter in large skillet to medium heat. I use a skillet with walls on the side. (See video)
  • Add in frozen or steamed veggies.** (cover if frozen, let heat through, this method takes longer than if you just quick steam them.)
  • Add remainder of ingredients except gluccie/xanthan and cream.
  • Sprinkle in the gluccie or xanthan. Start with 1 tsp and let it gently cook on medium low until it begins to thicken, just a few minutes. If it is still liquidy, then add more gluccie or xanthan. Once it's to the just about the right consistency, which will firm up even more after it cools, pour into the cooked, cooled crust.
  • Finish with directions above.



* I love Kettle and Fire Bone Broth and Kirkland Signature. I use both. I love Kettle and Fire for an extra flavor boost. If you want to try some you can use code Arayahopehealth and save 20% of your purchase. I love the classic beef, chicken and tumeric chicken.
Protein options: This recipe works great with leftover turkey from Thanksgiving or Christmas. For a quick meal, grab a rotisserie chicken, even canned chicken works. Have fun and make it your own creation:)
**Note on veggies: Use veggies of your choice. Mixed veggies for S helper or XO. Skip the corn and go lighter on the carrots and loads of green beans and some peas will keep you in S.
***Dairy Free Option - Omit butter, sub coconut oil or butter flavored coconut oil for butter in crust. Skip adding the cream. You can sub in 1/4 cup extra almond milk or just leave it out. It will be good! If you want to add in a little creamier texture, you can try Kite Hill dairy free cream cheese, 1/4 cup, but not required. You could also use Miyoko's dairy free butter as a sub. You can always pull your portion out then add the cream to the rest of the family's. So many options. Don't make it harder than necessary. Have fun with your meals! The whole family wins this way! 🙂
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