Chicken Pot Pie Recipe Using Leftover Chicken
Description
When it comes to comfort food, few dishes can compare to a classic chicken pot pie. This recipe is a great way to use up leftover chicken that you may have. Not only is it tasty, but it can also be easily customized to suit the tastes of the individuals you are serving. The combination of juicy chicken, creamy sauce, and flaky crust makes this dish a winner every time.
This chicken pot pie recipe is made with a simple, yet flavorful sauce and a homemade crust. The filling is packed with chunks of chicken, carrots, onions, and peas. It’s the perfect way to turn leftover chicken into a cozy, comforting meal.
Prep Time
This chicken pot pie recipe takes about 45 minutes to prepare. You will need to cook the vegetables and make the sauce before assembling the pie. The dough for the crust also needs to be prepared. Once everything is ready, you can assemble the pie and bake it in the oven.
Cook Time
The total cook time for this chicken pot pie is 45 minutes. The pie needs to bake in the oven for 40 minutes until the crust is golden brown and the filling is bubbling.
Ingredients
- 1 cup cooked, shredded chicken
- 1/2 cup diced carrots
- 1/2 cup diced onions
- 1/2 cup peas
- 1/2 cup all-purpose flour
- 1/2 cup butter
- 1 cup chicken stock
- 1/4 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1 double pie crust
Instructions
Preheat the oven to 375 degrees F. In a large skillet, melt the butter over medium heat. Add the carrots, onions, and peas and cook until the vegetables are softened, about 10 minutes. Add the flour and stir until everything is well combined. Pour in the chicken stock and heavy cream and stir until the sauce is thickened. Add the garlic powder, onion powder, thyme, salt, and pepper and stir until everything is well combined. Add the shredded chicken and parsley and stir until everything is heated through.
Lightly grease a 9-inch pie plate. Roll out one of the pie crusts to fit the bottom of the pie plate. Pour the filling into the pie plate and spread it evenly. Roll out the second pie crust and place it on top of the filling. Crimp the edges of the crust and cut several slits in the top of the crust to allow steam to escape. Bake the pie for 40 minutes, or until the top is golden brown and the filling is bubbling.
Equipment
- Large skillet
- 9-inch pie plate
- Rolling pin
Notes
This recipe can easily be customized to suit your tastes. Feel free to use your favorite vegetables in place of the carrots, onions, and peas. You can also use different herbs and spices to vary the flavor. You can also use cooked turkey in place of the chicken.
Nutrition: Per Serving
- Calories: 400
- Fat: 22g
- Carbohydrates: 27g
- Protein: 18g
- Fiber: 2g
- Sodium: 500mg
Recipe Tips
- You can use store-bought pie crust to save time. Just make sure to follow the package instructions for pre-baking the crust before adding the filling.
- If you don’t have any leftover chicken, you can use cooked rotisserie chicken or canned chicken.
- This dish can be served hot or cold. If you are serving it cold, you may want to add a little extra salt and pepper to the filling.
- Leftovers can be stored in the refrigerator for up to 3 days.
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