Leftover Chicken Pot Pie Recipe
Description
Leftover chicken pot pie is a classic comfort food. It’s the perfect way to use up that extra cooked chicken that you have in the fridge. The combination of cooked chicken, vegetables, and creamy gravy in a flaky crust is sure to please any appetite. This recipe is easy to make and can be ready in about an hour. The best part is, you can customize it to your own tastes, as you can add any ingredients you like.
Prep Time
This recipe takes about 20 minutes to prepare, with most of the time spent prepping the ingredients. You’ll need to chop the vegetables, shred the cheese, and if you’re using cooked chicken, you’ll need to cut it into cubes. You can also use store-bought pie crust to save time.
Cook Time
Once the ingredients are prepared, the pie will take about 40 minutes to cook. The filling will need to bubble and the crust will need to be golden brown. If the crust starts to get too brown, you can cover the edges with foil.
Ingredients
This recipe uses simple ingredients that you probably already have in your pantry. You’ll need:
- 2 cups cooked chicken, cut into cubes
- 1 cup frozen mixed vegetables
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheese
- 1/2 cup sour cream
- 2 prepared pie crusts
Instructions
To make this delicious meal, preheat your oven to 375°F. Begin by melting the butter in a large saucepan over medium heat. Add in the flour and whisk until the mixture is smooth. Slowly add in the chicken broth, whisking constantly. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until the mixture has thickened. Add in the thyme, parsley, garlic powder, onion powder, salt, and pepper. Simmer for an additional 3 minutes.
Remove the sauce from the heat and stir in the chicken, vegetables, cheese, and sour cream. Mix until everything is combined. Pour the filling into a 9-inch pie dish. Place one of the pie crusts over the top of the filling and press the edges to seal.
Bake the pie for 30-35 minutes, or until the crust is golden brown. Let the pie cool for 10 minutes before serving. Enjoy!
Equipment
To make this recipe, you’ll need a large saucepan, a whisk, a 9-inch pie dish, and a rolling pin (if you’re using a store-bought pie crust).
Notes
This recipe is very versatile. You can use any kind of cooked chicken, or you can substitute turkey. You can also use any kind of vegetables you like. For a vegetarian version, omit the chicken and use extra vegetables.
Nutrition: Per Serving
This recipe yields 6 servings. Each serving contains about:
- Calories: 438
- Fat: 23g
- Carbohydrates: 38g
- Protein: 19g
- Sodium: 595mg
- Fiber: 2g
Recipe Tips
For a richer flavor, use a mix of cheeses. You can also use different herbs and spices to customize the flavor. For a crunchier crust, brush the top with an egg wash before baking. If you have any leftovers, they will keep in the fridge for up to 5 days. Enjoy!
Post a Comment for "Leftover Chicken Pot Pie Recipe"