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Single Crust Pot Pie with Chicken or Turkey

This Single Crust Pot Pie comes together quickly, particularly if you’ve got holiday leftovers. Be sure to add it to the rotation for this holiday season.

Single Crust Pot Pie with Chicken or Turkey | Good Cheap Eats

What says cozy, cold-weather dinner than a chicken pot pie? I’m not sure there is anything more comforting. Flaky pie crust, creamy sauce, succulent chicken and veggies – what could be better?

This is one of my family’s favorite recipes, and a Single Crust Pot Pie is really so simple. It’s an ideal casserole to make this holiday season, especially if you’ve got leftovers from a roast chicken or turkey. Serve it with a simple side salad, and you’ve got the perfect weeknight meal!

I love this particular version for it’s mirepoix and mushroom base that adds such a woodsy, fall flavor to it.

But I’ll tell you a secret. Chicken Pot Pie, single crust or not, can be very labor-intensive if you’re making it all from scratch just for one dinner pie. The homemade sauce, the freshly cooked veggies and chicken, the delectable pie crust — they are must-makes, but they do take some time.

I have two pet strategies that will allow you to enjoy this Single Crust Pot Pie all winter long.

Make many chicken pot pies at once.

You knew you could freeze chicken pot pie, right? It’s great for freezing. Make several at one time so that your time investment is well served. Make a large batch of Homemade Cream of Chicken Soup, cook up a bulk batch of potatoes and chicken, and get to sauteing the mirepoix and mushrooms.

Chill the filling and then assemble several pies to freeze. Be sure to use red potatoes for best texture after freezing.

Plan for leftovers.

Another great strategy for making this Single Crust Pot Pie is to plan for leftovers the next time you roast a chicken or turkey.

Ding. ding. ding. Think about the upcoming Thanksgiving dinner. You’re likely already cooking potatoes, roasting turkey, chopping vegetables, and rolling out pie crust. Slip the different components of this dish into your Thanksgiving Prep.

  • Chop extra onions, celery, carrots, and mushrooms when you’re making other dishes.
  • Set aside enough cooked potatoes before you mash the rest.
  • Chop up some turkey when you’re putting away the leftovers.
  • Serve Homemade Cream of Chicken Soup for Cooking as your gravy and be sure to make lots! (Secret’s out. It really is just a creamy gravy.) Or you can just use leftover gravy instead of my creamy sauce.
  • Make extra pie crust and stash it in the fridge while you’re making your other pies.

See? Make your pot pie indulgences easy peasy.

Single Crust Pot Pie with Chicken or Turkey | Good Cheap Eats

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

  • Stock up on ingredients when they are on sale. For instance, when I see a great price on veggies or chicken stock, I’ll buy lots of them and plan my meals around them.
  • Use a whole chicken! Cooking a whole chicken (or buying one that Costco roasted for you) can be more economical than buying chicken pieces. Plus, you can use the carcass to make homemade stock.
  • Use up leftovers. It doesn’t matter what kind of veggies you throw in. They add great flavor and nothing goes to waste. Feel free to adapt this basic pie recipes to use whatever meats or veggies you have on hand.

Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I use for this recipe:

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Single Crust Pot Pie with Chicken or Turkey | Good Cheap Eats

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Comments

  1. Stephanie M. says:

    We love chicken/turkey pot pie. I also make a beef pot pie with leftover pot roast once in a while. I also make mine with just a single crust. But as you said, it can be a labor intensive meal to make. This is probably the reason I only make it one time during the winter. It is always so cozy and comforting and makes the house smell so good. But you are right when you say it freezes well. I many times freeze the leftovers if there are any after we’ve eaten it for two nights. It’s usually only enough for hubby to take for lunch but it tastes just like the first day.

  2. Jane keevy says:

    I made your pie crust from your cookbook tonight with great success! It’s similar to this one, but only 1 cup of flour with more for dusting. This is my first success with pie crust and I’m pretty proud of myself! ??
    I made this as part of my week long meal plan with a whole chicken!!
    1. Roasted whole chicken, gravy, green beans, roasted 13×9 pan of onions, potatoes, carrots.
    2. Chicken pot pie using day one leftovers-top crust only on pie
    3. BBQ chicken pizza on store bought pita bread with veggies
    4. Creamy pumpkin soup using broth made from chicken carcass and leftover roasted veggies
    5. Turkey tetrazzini

  3. Susan/Suze Clark says:

    Hi Jessica, Thanks for this recipe. A tip I learned for pies sweet or savory is to wisk 1 egg with a little water or milk. Brush on the top crust and it comes out the with a beautiful professional touch. Of course it’s not necessary at all. I just love the look. Save the extra egg wash to add to scramble eggs the next day or I often microwave and add to my puppies food. Hope y’all have a wonderful holiday. Safe travels. Blessings Susan

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