Change up leftovers with something different and good
Using your left overs is a great way to save money and stretch your budget. When you can take your meals from the first to soup, you save even more money. When we cook a chicken or buy a rotisserie, I’m always coming up with ways we can eat the leftovers, without eating the same meal again. We make chicken sandwiches, soup, enchiladas and pot pies.
This recipe is a great way to make something different with chicken. I love prep ahead meals. Makes life easier for this busy family!
chicken pot pie
What you’ll need:
2 cups chopped cooked chicken
corn from 1 cooked cob of corn
1 cup of baby carrots chopped 3-4 times
1-2 leftover small baked potatoes peeled and cubed into 1 inch pieces
2 tablespoons flour
1 cup chicken broth
salt & pepper to taste
1 puff pastry, thawed
Preheat your oven to 350F.
Add the corn, carrots, potatoes, flour and salt and pepper. Mix them together and place into the 8×8 pan.
Add the chicken on top of the veggies in the pan. Add the chicken brother.
Take a piece of puff pastry a little bigger than your pan and roll out a little thinner.
Place on top of the 8×8 pan and tuck in the edges. Poke holes with a fork into the pastry.
Bake about 45 minutes to 1 hour or until golden brown.
Alternatives for gravy: You can use canned gravy instead of using the chicken broth and flour. You could also thicken the broth and flour together in a pan on the stove and then add to the 8×8 pan.