What to do with Leftovers – Chicken (or Turkey) Pot Pie
Carrots … peas … mushrooms … creamy sauce … what’s not to love about a chicken pot pie? It’s warm, cozy goodness on a plate.
But the very, very best part that makes it superior to any other type of casserole, soup or stew is the pie crust. Baked on top of the filling, the bottom of it soaks up just enough of the sauce to hold onto a bit of the flavor and elevates it to extreme deliciousness.
This past weekend we had our annual pre-season Thanksgiving dinner, with a chicken filling in for the turkey.
The great thing about having an early Thanksgiving dinner is having early Thanksgiving leftovers. And in my house, that means pot pie.
Chicken/Turkey Pot Pie
- 2 Tablespoon butter
- 1/2 cup chopped onion
- 2 cups chopped carrots
- 1 cup sliced mushrooms
- 3 cups chicken, cut in approximately 1/2″ pieces
- 1/2 cup flour
- 1 teaspoon poultry seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 1/2 cups chicken broth
- 1 cup half & half
- 1/2 cup frozen peas
- 1 pie crust
- 1 egg, lightly beaten with 1 Tablespoon water.
Preheat oven to 400 degrees.
In large saucepan, melt the butter. Add onions, carrots and mushrooms and cook until tender.
Stir in flour, poultry seasoning, slat and pepper. Mix well.
Add chicken broth and half & half. Cook until thickened and bubbly.
Mix in chicken and peas.
Pour into 9″ pie pan. Cover with pie crust, flute edges.
Brush top with beaten egg. Cut several steam holes in crust.
Bake at 400 degrees for 30-35 minutes. Let stand 20 minutes before serving.
Recipes | greengrassliving | 
November 17, 2011 11:36 pm
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