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.
Servings: 12 servings
Calories: 236kcal
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
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
Store leftovers covered in the fridge for up to 4 days. You can also freeze leftovers for up to 3 months.
Nutrition
Calories: 236kcal | Carbohydrates: 18g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 42mg | Sodium: 108mg | Potassium: 284mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2096IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg