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Turkey or chicken pot pie
Turkey or chicken pot pie

Turkey or chicken pot pie

Preparation 25 to 30 minutes
Cooking time 40 minutes
Servings 4 to 5


  • 75 ml (5 tbsp) butter
  • 2 celery stalks, minced
  • 2 large carrots, diced
  • 250 ml (1 cup) mushrooms, cut in quarters
  • 1 medium onion, diced, or 3 bunches of green onions, sliced into 1 cm (1/2 in.) pieces
  • 250 ml (1 cup) frozen peas
  • 30 ml (2 tbsp) flour
  • 500 ml (2 cups) boiling chicken broth
  • 1 egg, beaten
  • 30 ml (2 tbsp) milk
  • 625 to 750 ml (2 1/2 to 3 cups) cooked chicken or turkey, minced
  • Salt and freshly ground black pepper
  • 60 ml (1/4 cup) 15% or 35% cooking cream
  • 1 pastry shell or pastry dough, to cover a 23 cm (9 in.) pan


  1. Preheat the oven to 190°C (375°F)
  2. In a skillet, melt 30 ml (2 tbsp) of butter over low heat.
  3. Add and sweat the vegetables (except the peas).
  4. Add the peas and set aside.
  5. In a saucepan, melt the rest of the butter over low heat, and add the flour.
  6. Cook over low heat without colouring. Stir the roux from time to time.
  7. Pour in the chicken broth while stirring to prevent lumps in the velouté.
  8. Simmer for 15 minutes.
  9. Meanwhile, mix together the egg and milk in a small bowl. Set aside.
  10. Add the cooked chicken and vegetables to the velouté. Season with salt and pepper.
  11. Add the cream and stir.
  12. Pour the mixture into a 23 to 25 cm (9 to 10 in.) ovenproof pan.
  13. Place the pastry shell or dough over the mixture (dough must be 1 cm (1/2 in.) larger than the pan).
  14. Make a slit in the centre of the dough. Brush the top with the egg wash.  
  15. Bake in the oven for 25 to 30 minutes or until the top of the pie is golden brown.
  16. Serve.
Availability in stores