Chicken pot pie with leftover chicken

advocate

Tue, Feb 04 2020, 11:17 pm

This is my daughter's favorite dinner!

This is not a polished recipe, but here's what I do:

Leftover roast chicken, skinned and cut in bite size pieces (or you can cook from scratch! - I admit it - I buy a rotisserie chicken, serve it one night, planning to make chicken pot pie all along!)

Bag of frozen mixed vegetables (peas/corn/carrots/lima beans)
A few potatoes, peeled and cut in bite sized pieces
An onion if you like, cut small
Salt, pepper, and you like, a very small amount of rosemary
Water to cover

Simmer until vegetables are tender.

Mix a couple of tablespoons of flour with a little cold water, until it is a thick batter. Add to the chicken mixture, and cook for a few minutes. It will thicken, and the color will change a bit.

Oil spray a deep dish Pyrex round casserole or pie plate, and pour in chicken mixture.

Take a frozen pie crust, and turn it upside down on top of the mixture. (If you like a bottom crust, obviously add that first!). Maybe you are more organized or ambitious than I am and want to make your own crust - even more delicious!

Bake for about an hour, until it is golden brown.

imorethanamother

Tue, Feb 04 2020, 11:39 pm

Maryann wrote:

Please post recipe! Thanms!

You can't go wrong with Ina Garten. I've done this recipe so many times, subbing margarine for butter, and using puff pastry dough. It's amazing. Adjust amounts accordingly by how much chicken you have.

https://www.foodnetwork.com/re.....14304

Last edited by imorethanamother on Wed, Feb 05 2020, 12:26 am; edited 1 time in total

ra_mom

Wed, Feb 05 2020, 12:11 am

Saute 1 chopped onion and a 16 oz bag of frozen mixed vegetables for 5 minutes. Sprinkle with 2 tablespoons flour and mix well. Add 1 cup chicken soup, 1/4 cup soy milk and cook until thick, about 5 minutes.

Add 1 pound cooked cubed chicken and season mixture well with salt and pepper, tasting as you go. Ladle the mixture into ramekins and place a puff pastry square over each ramekin, tucking pastry over the edge.

Place the ramekins on a cookie sheet and bake in oven preheated to 400 for 25 minutes, until golden brown and filling is bubbly.