Chicken Pot Pie Recipe With Leftover Chicken
Description
This delicious chicken pot pie recipe with leftover chicken is a great way to use up any extra chicken you may have. This dish is full of flavor and will be sure to bring smiles to your dinner table. The creamy sauce combined with the tender chicken and vegetables makes this a favorite meal for many. The best part is that it’s easy to make and will leave you with plenty of leftovers for lunches or dinners in the future.
Prep Time
This recipe requires approximately 20 minutes of prep time. You will need to chop the vegetables, shred the chicken, and mix the sauce ingredients together. You can also pre-cook the pie crust if you would like.
Cook Time
Once everything is prepped, the cooking time for this dish is about 45 minutes. You will need to bake the pie for about 25 minutes and then cook the filling for about 20 minutes.
Ingredients
- 2 cups cooked and shredded chicken
- 1 onion, diced
- 3 carrots, diced
- 2 stalks celery, diced
- 1 cup frozen peas
- 1/3 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 tablespoons butter
- 1/2 cup half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 store-bought pie crust
Instructions
Preheat your oven to 375 degrees Fahrenheit. Grease a 9-inch pie dish with butter or nonstick cooking spray. Unroll the store-bought pie crust and place it in the bottom of the pie dish.
In a large skillet, melt the butter over medium heat. Add the onion, carrots, and celery to the skillet and cook for about 5 minutes, stirring occasionally. Add the shredded chicken, frozen peas, flour, chicken broth, half-and-half, salt, and pepper to the skillet. Stir until the sauce is thick and bubbly.
Pour the filling into the prepared pie dish. Top with the remaining pie crust, pressing the edges together to seal. Cut a few slits in the top of the crust to allow steam to escape. Bake for 25 minutes, or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes before serving.
Equipment
- Knife
- Cutting board
- Large skillet
- Spatula
- 9-inch pie dish
Notes
This recipe can easily be doubled or tripled to feed more people. You can also use any other vegetables you have on hand, such as potatoes, corn, green beans, etc. If you want to make this dish even creamier, you can add 1/2 cup of cream cheese to the sauce.
Nutrition: Per Serving
- Calories: 462
- Fat: 19g
- Carbohydrates: 41g
- Protein: 27g
- Sodium: 581mg
- Fiber: 5g
Recipe Tips
This dish can be served with a side salad or roasted vegetables. To add even more flavor, you can add a tablespoon of fresh herbs, such as thyme or rosemary, to the sauce. If you want to make this dish even more filling, you can add 1/2 cup of cooked rice or noodles to the filling.
This chicken pot pie recipe with leftover chicken is a great way to use up any extra chicken you may have. It’s easy to make and is full of flavor. The creamy sauce combined with the tender chicken and vegetables makes this a favorite meal for many. Enjoy!
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