Leftover Chicken Pot Pies
Leftover chicken make these pot pies quicker than you imagine!
Servings 8
Calories 355kcal
Cost $5
Ingredients
- 1/2 c Carrots , heaping
- 1/2 c Celery
- 1/3 c Onion
- 1.5 tsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp dried thyme if using fresh, double
- 1/4 tsp sage, dried if using fresh, double
- 1 tsp parsley if using fresh, double
- 1/2 tsp rosemary if using fresh, double
- 2 c Chicken or turkey
- 2 c Chicken Broth or Water and Chicken bouillon
- 1/4 c all-purpose flour
- 1/2 c water or milk
- 1/4 c Frozen Peas
- 1/4 c Frozen Corn
- 1/8 c Frozen Lima Beans
- 1 packages Refrigerated Pie Crust or Double batch Homemade Pie Crust or substitute cut puffed pastry dough or crescent rolls for top crust only.
For Homemade Pie Crust
- 1 1/2 c all-purpose flour
- 1/4 tsp Salt
- 8 Tbsp cold butter , unsalted. 1 stick
- 4-5 Tbsp Ice water
Instructions
For Filling
- Dice carrots, celery and onion finely.
- Add butter and olive oil to large saucepan. Saute' vegetables until onions are translucent. Add spices and saute' for a few more minutes.
- Add Potatoes and broth to the other vegetables and turn heat to high. Once mixture boils, reduce heat and cover. Cook until potatoes are just tender.
- Meanwhile, whisk together the water or milk and flour until smooth. When potatoes are tender, add slurry all at once. Turn heat to very low. Whisk until smooth. Cook another 5 minutes.
- Add chicken or turkey and frozen vegetables and cook a few minutes on low heat. Remove from heat.
For Homemade Pie Crust
- Add flour and salt to a food processor. Combine for a few seconds. Place butter in food processor. Pulse until butter and flour are combined and there are pea - sized chunks of butter. Add 4 Tablespoons of water and pulse in between. If dough seems too dry, add the other Tablespoon of water. Flatten dough out and wrap in plastic wrap. Refrigerate at least 30 minutes. Remove from refrigerator and roll out to desired shape.
Assemble Pies and Bake
- Roll out the pie dough and cut to the size of your container. Trim edges. Top with another piece of pie crust. Crimp edges. For a glossy finish, baste with 1 whole, beaten egg.
- Fill with filling.
- Top with another piece of pie crust. Crimp edges. For a glossy finish, baste with 1 whole, beaten egg.
- Bake at 400°F / 204°C for 30 - 40 minutes. If edges are getting too brown, cover with aluminum foil. Let rest 5 - 10 minutes before serving
Notes
Notes: Either leftover chicken or turkey is suitable for this recipe.
For crust options, use pie crust, puffed pastry sheets or phyllo dough or crescent rolls.
For vegetable options, use broccoli, asparagus, winter squash, parsnips or brussels sprouts.
For side dishes, choose a side salad, a different vegetable than you used for the pot pie, or a fruit salad.
Cook pot pies in individual 1 cup ramekins or in a 9" pie plate. If using pie plate, allow to cool for 20 minutes before cutting, to avoid losing the filling.
Nutrition
Calories: 355kcal | Carbohydrates: 35g | Protein: 8g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 806mg | Potassium: 178mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1768IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 2mg