How to Make Easy Homemade Chicken Pot Pie Using Leftovers
Cook Once Eat Twick Chicken Pot Pie Recipe
If you are baking chicken breasts or have left over rotisserie chicken, you may be wondering what to make next with it. Making chicken pot pies is a great way to take leftovers and combine into a delicious second meal, with little effort. And clean your fridge too.
Change Up Leftovers With Something Different And Good
With a pot pie, you can grab all the veggies you have in your fridge (and cans if you don’t have leftovers) and combine and make a delicious meal and not waste food.
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. Prep meals ahead meals and makes life easier for a busy family!
What Ingredients do I Need for Chicken Pot Pie?
- chop boneless chicken
- corn
- carrots
- peas
- baked potato
- flour
- chicken broth
- garlic powder
- onion power
- salt & pepper
Can I Use Gravy Instead?
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.
Can I Use Pie Crust for the Crust?
Use used a puff pastry as the crust. You can also pie dough, homemade pie crust or store bought. However you prefer to top it and to your tastes.
Can I Make Chicken Pot Pie Without a Crust?
You can definitely make your pot pie without a crust. You don’t need to necesarrily bake it (in my opinion) as the food will have been heated in a pan already. It will be a thick soup consistency and could also be served over toast or bread if you like
Simple Homemade Chicken Pot Pie
Ingredients
- 2 cups chopped cooked chicken
- 1 can peas & carrots
- 1-2 small baked potatoes cubed
- 1 cup corn or 1 small can
- 2 tablespoons flour
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt & pepper to taste
- 1 puff pastry thawed
Instructions
- Preheat your oven to 350℉.
- In a pan add the butter and melt into the flour making a roux.
- Allow to cook at least a minute.
- Add your onion and garlic powder.
- Pour in the chicken broth and whisk and stir until smooth. This make take a little time, trust it to come together.
- Add in your veggies. We have used carrots, peas, carrots, cubed baked potatoes (or all of them)
- Season with your salt and pepper to your taste.
- Allow the chicken stock to come to a boil and thicken slightly.
- Take a piece of puff pastry and cut it a little larger than your dish.
- Cut slits into the pastry in the middle (these are vent holes).
- Put the chicken mixture into your baking dish or casserole dish and cover with the puff pastry, allowing it to overlap the edge of the dish.
- Bake in the oven 35-45 minutes, until golden brown.
- The chicken mixture is cooked (you used left over cooked chicken), so this just needs to warm up).
- The puff pastry is what needs to bake into a flaky pie crust.
- The pastry should be golden brown.
Video
