Single Crust Pot Pie with Chicken or Turkey

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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
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
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.
Course: Main Course
Cuisine: American
Keyword: chicken pot pie
Servings: 12 servings
Calories: 236 kcal
Author: Jessica Fisher
Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup sliced mushrooms
  • 1 cup chopped carrots
  • salt and pepper
  • 4 cups cooked and cubed red potatoes
  • 3 cups cooked and chopped chicken or turkey
  • 1 batch homemade cream of chicken soup about 2 cups or leftover gravy
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried summer savory
  • 1/2 teaspoon dried thyme leaves
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup butter cut into cubes
  • 1/4 cup ice water
Instructions
  1. Preheat the oven to 375 degrees. Spray a 9x13-inch baking pan with nonstick cooking spray.
  2. In a large nonstick skillet, heat the oil until shimmering. Add the onion, celery, mushrooms, and carrots. Saute on low for 15 minutes until the vegetables are tender and caramelized. Season to taste with salt and pepper.
  3. Meanwhile, simmer the potatoes in salted, boiling water if you don’t already have leftover cooked potatoes to use.
  4. In a large bowl, combine the cooked vegetables, cream of chicken soup, chicken, and herbs. Pour this mixture into the prepared baking dish.
  5. Prepare the pastry crust. In a food processor fitted with a metal blade, pulse together the flour, butter, and 1/2 teaspoon salt, until coarse crumbs are formed. Alternatively, you can do this in a bowl with a pastry blender or two table knives. Add the water a few drops at a time until the dough comes together easily. Transfer the dough to a lightly floured surface and roll out to a 10x14 inch rectangle. (If you are freezing a pot pie, chill the filling prior to fitting the crust.)
  6. Fit the dough over the top of the chicken filling. (If you’re going to freeze the pie, wrap it well and store in the freezer at this point.)
  7. Cut a few vent holes and bake for 45 to 60 minutes until the crust is golden brown and the filling is bubbly.
  8. If baking a frozen pie, do not thaw. Place the pie in a 400 degree oven for 15 minutes. Then reduce the heat to 375 degrees and continue baking until done, about 45 minutes more.
Recipe Notes

Store leftovers covered in the fridge for up to 4 days.

Nutrition Facts
Single Crust Pot Pie with Chicken or Turkey
Amount Per Serving
Calories 236 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 42mg14%
Sodium 108mg5%
Potassium 284mg8%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 2g2%
Protein 8g16%
Vitamin A 2096IU42%
Vitamin C 5mg6%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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

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About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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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.

    • I’ve never frozen the leftover pie. (There usually isn’t any. lol!) But, I’ll keep this in mind.

  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

    • Thanks! Yes, I sometimes do that, I’m just usually so frazzled at dinner time, I forget. Thanks for the reminder!

  4. Janet says

    I’ve shared this on Facebook. Thank you.

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