Reusing Leftovers: Chicken Pot Pie

Does your family eat leftovers very well?  Mine does not.  Most of the time if I do not reinvent a dish out of last night’s dinner, it will not get eaten; and I do not know about you, but I am not crazy about throwing money away like that.  You may not care.  I do.  Remember that Garlic Roasted Chicken we had a few nights ago?  Believe it or not, we had a couple of pieces left over.  This is what I made using that leftover chicken.  This recipe I am about to share with you is great for so many reasons: 1) it is hearty and sticks to their ribs, 2) it is a great way to reuse whatever leftovers you have in the fridge, 3) it is a great way to include veggies for those picky ones – this seems to be one of those flavor profiles that I can pass off easily with my finicky eaters, and 4) it tastes delicious!

Chicken Pot Pie

2 tbsp Butter or margarine

Chopped onion, celery, red/yellow/orange sweet pepper, mushrooms (fresh or canned)

1/4 cup flour

1 cup Chicken stock or 1 Chicken bouillon dissolved in 1 cup water

1/2 cream or milk

Frozen peas and carrots mixed, 1 boiled or baked potato (cubed)

1 1/2 to 2 cups chopped cooked chicken

Salt & Pepper

Refrigerated Pie Crust (1 or both)

1 Beaten egg and 1/4 cup water

Before I explain how to prepare all of this, I just want to insert that you can put all kinds of veggies in here.  If they are raw, start them with the onions and celery at the beginning.  If they are pre-cooked, add them after your sauce is added.  I have made many variations of this – I do not stress if I do or don’t have certain veggies, this one’s flexible.  I often leave out the potato because of the starchy crust.  Whatever you like and have to get rid of is fine.  I also like to add fresh herbs right before I put the filling in the crust; I have even put a bit of dill and a dab of Dijon mustard in the sauce for a different twist (which is very yummy too).

Pre-heat oven to 425°. Spray pie dish/casserole dish/baking square with cooking spray.  I like to line the bottom with 1 of the pie crusts, but you do not have to do this – you can simply cover your filling if you only have 1 pie crust dough.  Set aside.

Saute raw veggies in butter until tender (in this case it was onion, celery, red pepper, mushrooms).  Sprinkle flour over all and stir around for about half a minute.  Add chicken stock and cream or milk, stirring well.  You are basically making a gravy.  Add chopped chicken, frozen veggies, and any other pre-cooked veggies now.  Mix everything together and cook on Low to Medium heat for another 2 minutes or so.  Add any fresh herbs and potato now. Salt and pepper to taste, and stir together.

Spoon filling into baking dish and cover with pie crust.  Add the 1/4 cup water to the beaten egg and whisk together.  Brush the top of the pie crust with the egg mixture.  Bake in the oven for about 20 – 25 min or until crust is golden.


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