Single Crust Pot Pie Recipe

5 from 5 votes

Single Crust Pot Pie Recipe

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.

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 236kcal

Author: Jessica Fisher

Cost: $0.77/serving

Equipment

large mixing bowl
cutting board
chef's knife
rubber spatula
rolling pin
9x13-inch baking dish

Ingredients

1 ½ cup unbleached, all-purpose flour
½ cup butter cut into cubes
¼ cup water cold
2 tablespoon olive oil
1 onion chopped
3 ribs celery chopped
1 cup mushrooms (sliced)
1 cup carrots (chopped)
salt
black pepper
4 cup russet potatoes cooked and cubed
3 cup chicken (cooked and cubed) turkey can also be used
1 batch Homemade Cream of Chicken Soup about 2 cups or leftover gravy
½ teaspoon dried dill
½ teaspoon dried summer savory
½ teaspoon dried thyme

US Customary - Metric

Instructions

Preheat the oven to 375 degrees. Spray a 9x13-inch baking pan with nonstick cooking spray.
Prepare the pastry crust. In a food processor fitted with a metal blade, pulse together the flour, butter, and ½ 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 sheet of plastic wrap. Form it into a flat disk or block, wrap well, and refrigerate until ready to assemble the pie.
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.
Meanwhile, simmer the potatoes in salted, boiling water if you don’t already have leftover cooked potatoes to use.
In a large bowl, combine the cooked vegetables, cream of chicken soup, chicken, and herbs. Pour this mixture into the prepared baking dish.
Transfer the dough to a lightly floured surface and roll out to a 10x14 inch rectangle.
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.)
Cut a few vent holes and bake for 45 to 60 minutes until the crust is golden brown and the filling is bubbly.
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.

Notes

Serving Suggestions: I like to serve pot pie with a green salad, but it’s often served with steamed veggies, mashed potatoes, and more gravy.

Shop Your Kitchen: There are so many different subs you can consider based on what you have.

Use another cooked protein instead of the chicken.
Other veggies can be used instead if you have some that need using.
Use leftover gravy or cooked meats from a larger meal.
The gravy is seasoned with a few dried herbs; feel free to use a favorite spice blend or other favorite herbs.
A white sauce or other cream of soup can be used as the gravy.

To Make a Meal Prep: This works best as a meal prep when prepared in smaller glass dishes. Bake and cool. Store in the fridge for up to 4 days. Reheat in the microwave.

Freeze Extra for Later: Pot pie is a great dish to make and freeze, just freeze it before it’s baked. Assemble the pie, then lay the dish on a level rack in the freezer until frozen firm. Wrap tightly with foil and place inside a labeled, ziptop freezer bag.

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.

Make a Plan for Leftovers: Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Reheat in the microwave. If you store your leftovers in clear containers, they’re more likely to get eaten.

Nutrition