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Chicken or Turkey Pie

 Chicken or Turkey Pie
This recipe came from our County Extension Agent's wife, who was a wonderful cook. Everyone always asks for the recipe when I make it because the ingredients are a little different than those in most chicken pies.
6-8 ServingsPrep: 20 min. Bake: 35 min.


  • 2 celery ribs, diced
  • 2 medium carrots, diced
  • 1 small onion, minced
  • 3 tablespoons butter
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 cup chicken broth
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 4 cups cooked cubed chicken or turkey
  • CRUST:
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons cold butter
  • 1/2 cup milk
  • 2 cups (8 ounces) shredded cheddar cheese


  • In a large skillet, saute the celery, carrots and onion in butter
  • until tender. Stir in flour and salt until blended. Gradually add

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Chicken or Turkey Pie (continued)

Directions (continued)

  • milk and broth. Bring to a boil. Cook and stir for 2 minutes or
  • until thickened. Stir in mushroom soup and chicken. Spoon mixture
  • into a greased 13-in. x 9-in. baking dish; set aside.
  • For crust, combine the flour, baking powder and salt. Cut in butter
  • until mixture resembles course crumbs. Add milk and mix to form soft
  • dough.
  • Roll out into a 12-in. x 10-in. rectangle. Sprinkle with cheese and
  • roll up, jelly-roll style, starting from long side. Cut into 1/2-in.
  • slices and place on chicken mixture. Bake, uncovered, at 350°
  • for 35-40 minutes or until crust is lightly browned. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 each) equals 480 calories, 25 g fat (14 g saturated fat), 123 mg cholesterol, 1,218 mg sodium, 30 g carbohydrate, 2 g fiber, 32 g protein.