When you think of hearty, warming meals that make everyone at the table sigh with satisfaction, chicken pot pie easily comes to mind. This classic dish is not only the epitome of comfort food but is also a genius way to repurpose leftover chicken—or turkey, for that matter.

So, if you’re coming off a big holiday dinner and need to find a delicious way to use that leftover roast bird, bookmark this page and revisit it whenever your fridge is stocked with poultry waiting for a second life.

What is a Pot Pie, Exactly?

A pot pie is a savory pie filled with a rich, creamy sauce, chunks of meat (usually chicken or turkey), and vegetables such as carrots, peas, and potatoes. The filling is encased in a flaky pastry crust that turns golden and crisp in the oven.

This dish has roots in frugal kitchens where every last bit of meat and veggies were repurposed into something nourishing and filling. Much like what happens every day in my own kitchen!

Single-Crust vs. Double-Crust Chicken Pot Pie: Which One to Choose?

When making chicken pot pie, one of the first decisions you’ll need to make is whether to go for a single-crust or a double-crust version. Here’s how to decide:

• Single-Crust Pot Pie: This version features a pastry crust only on the top. It’s great if you’re looking for a slightly lighter option or if you want the ease of preparing just one crust. Single-crust pot pies tend to be quicker to assemble, making them perfect for busy weeknights. They’re also a little lower in carbs and calories, if that’s a consideration.
• Double-Crust Pot Pie: This one has both a bottom and a top crust, making it the go-to choice for those who love the extra buttery, flaky layers. It holds together beautifully when sliced and served, providing a heartier experience with every bite. A double-crust pot pie is perfect for when you want to make the meal feel more indulgent, or if you’re serving it for a family dinner where everyone appreciates a bit more pie crust.

Chicken Pot Pie Recipe Variations to Suit Your Taste

The beauty of a chicken pot pie is its flexibility. Here are a few ideas to make this recipe your own:

• Add More Vegetables: While classic recipes call for peas, carrots, and potatoes, feel free to experiment with other veggies like mushrooms, green beans, or butternut squash.
• Make it Herbaceous: For an extra burst of flavor, add fresh herbs such as thyme, parsley, or sage to your sauce.
• Switch Up the Protein: No chicken or turkey on hand? You can use leftover roast beef or even a vegetarian option like tofu or a mix of hearty mushrooms.
• Cheesy Upgrade: Sprinkle shredded cheddar or parmesan cheese between the filling and the top crust for a gooey, melted layer that will have everyone asking for seconds.

Creative Topping Alternatives for Your Chicken Pot Pie

Chicken pot pie doesn’t have to be made with pie crust to be delicious. If you’re looking for alternatives to traditional pie dough for your chicken pot pie, here are some great options:

1. Biscuit Topping: Use biscuit dough for a fluffy, hearty crust. You can make homemade biscuit dough or use store-bought dough for convenience.
2. Puff Pastry: Puff pastry provides a light, flaky, and buttery crust that pairs beautifully with the creamy filling. It’s easy to work with and creates an elegant finish.
3. Phyllo Dough: For a lighter and crispier texture, layer sheets of phyllo dough brushed with butter over the filling. It adds a delicate crunch to the dish.
4. Mashed Potatoes: Create a shepherd’s pie-inspired version by topping the pot pie filling with creamy mashed potatoes. Spread them evenly over the top and create peaks for a golden, slightly crispy finish.
5. Crescent Roll Dough: This pre-made dough is easy to use and bakes into a soft, golden crust with a slightly sweet flavor.
6. Cornbread Topping: A cornbread batter spread over the filling can add a delightful, slightly sweet and crumbly texture to the dish.
7. Bread Crumbs and Cheese: For a crustless pot pie, sprinkle a mixture of seasoned bread crumbs and shredded cheese over the filling and bake until golden and bubbly

Serving Suggestions to Complete the Meal

A chicken pot pie can be a meal on its own, but pairing it with a few simple sides can make for a well-rounded dinner:

• Simple Green Salad: The light, fresh crunch of a salad with a tangy vinaigrette balances the richness of the pot pie beautifully.
• Steamed Vegetables: For a burst of color and additional nutrients, steam broccoli, green beans, or asparagus and serve alongside your pot pie.
• Fresh Bread or Rolls: If you’re serving a single-crust pot pie and want more carbs on the table, a basket of warm, crusty bread or soft dinner rolls is a great addition.

Chicken Pot Pie: A Comfort Food Classic for Your Leftovers

Recipe by Jessie

Course: MainDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

30

minutes

This hearty chicken pot pie is the perfect way to transform your leftover poultry into a comforting, delicious meal the whole family will love. Easy to make and full of rich flavors, this pot pie is sure to become a go-to favorite, especially after holiday feasts.

Ingredients

• 2 cups potatoes, peeled and cubed

• 1.5 cup sliced carrots

• 1 cup coarsely chopped onion

• 1 10-oz can cream of mushroom soup

• 2 Tbsp flour

• 3/4 cup water reserved from vegetable cooking

• 4 cups cooked chicken or turkey, chopped

• 2 cups fresh mushrooms, sliced

• 1 cup frozen peas

• 1 pie crust of your choice (can be your favorite recipe or premade frozen)

• 1.5 tsp salt

• 1/2 tsp ground black pepper

• 3/4 tsp poultry seasoning

• 1/2 tsp garlic powder

Directions

• Preheat the Oven: Preheat your oven to 400°F (200°C).
• Prepare the Vegetables:
  Place the peeled and cubed potatoes and sliced carrots into a medium saucepan. Cover with water and bring to a boil.
  Cook for 8-10 minutes, or until the vegetables are just tender. Drain the vegetables and reserve 3/4 cup of the cooking water.
• Cook the Onions and Mushrooms:
  In a large skillet over medium heat, add a drizzle of oil or a small amount of butter.
  Add the chopped onions and sliced mushrooms. Sauté for 5-7 minutes, or until the onions are translucent and the mushrooms are lightly browned.
• Make the Filling:
  Sprinkle the flour over the sautéed onions and mushrooms in the skillet. Stir to coat the vegetables evenly.
  Gradually add the reserved 3/4 cup of vegetable cooking water and the 10 oz can of cream of mushroom soup to the skillet, stirring constantly to create a smooth, thick sauce.
  Season with 1.5 tsp of salt, 1/2 tsp of black pepper, 3/4 tsp of poultry seasoning, and 1/2 tsp of garlic powder. Stir well.
  Add the cooked potatoes, carrots, chopped chicken or turkey, and frozen peas to the skillet. Mix everything until well combined and coated in the sauce.
• Assemble the Pot Pie:
  Pour the filling into a 3-quart casserole or a similar baking dish.
  Roll out your pie crust (or use a premade one) and place it over the filling. Trim any excess crust and crimp the edges to seal.
  Cut a few small slits in the top of the crust to allow steam to escape during baking.
  Brush top of crust with egg yolk for a shiny, golden crust.
• Bake:
  Place the pie dish on a baking sheet to catch any drips. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
• Serve:
  Let the pot pie rest for 5-10 minutes before serving to allow the filling to set. Serve hot and enjoy your comforting chicken or turkey pot pie!

Whether you make it with chicken or turkey, single-crust or double-crust, this recipe will bring smiles and satisfied appetites to your dining table. Don’t forget to come back to this recipe after a holiday feast—it’s the perfect way to make sure no bit of your roast bird goes to waste!