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Chicken Pot Pie (using leftovers) is easy and fast.

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A quick and comforting classic Chicken Pot Pie designed to use up leftover cooked chicken. This recipe features a creamy homemade gravy, mixed vegetables, and a flaky golden crust, making for a perfect weeknight meal.

Ingredients

Scale
  • 2 cups cooked chicken, shredded or diced
  • 1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)
  • 1 cup chicken broth
  • 1 cup milk
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 pre-made pie crust (top and bottom) or 2 sheets of puff pastry
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 425°F (220°C). Fit the bottom crust into a 9-inch pie pan or roll out puff pastry to fit.
  2. In a large skillet over medium heat, melt the butter. Whisk in the flour to create a roux and cook for 1-2 minutes until bubbly.
  3. Slowly pour in the chicken broth and milk, whisking constantly. Stir for 5-7 minutes until the mixture thickens.
  4. Stir in garlic powder, onion powder, thyme, salt, pepper, cooked chicken, and frozen vegetables.
  5. Pour the mixture into the prepared pie crust. Place the top crust over the filling, crimp the edges to seal, and cut slits in the top for steam.
  6. Brush the top crust with the beaten egg wash.
  7. Bake for 30-35 minutes until the crust is golden brown and the filling is bubbling.
  8. Let the pie cool for 10 minutes before serving to allow the filling to set.

Notes

  • If the crust edges brown too quickly, cover them with aluminum foil strips halfway through baking.
  • You can substitute leftover turkey for the chicken.
  • Ensure the roux doesn't brown too much to keep the sauce creamy and light.

Nutrition

Keywords: Chicken Pot Pie, Leftover Chicken Recipes, Easy Dinner, Comfort Food, Quick Pot Pie

Find it online: https://www.mealsmell.com/chicken-pot-pie-using-leftovers-recipe/