One of the great things about left overs is transforming them into new recipes. This Chicken Pot Pie recipe is especially great to use around holiday meals. Use up those Thanksgiving vegetables and of course the delicious turkey (like this one). It also works great with just your standard chicken and frozen veggies you already have on hand.
You could easily double this recipe and freeze one pie for another dinner night. It’s also great to make and take dinner to a family who might have just had a baby or just needs a pick me up. Bring a salad and a dessert and you’ve got the perfect meal!
I use a pre-made crust because it’s just that much easier to make, but feel free to use your favorite double crust recipe.
Chicken Pot Pie
2 Premade Crusts
1 10 oz Bag Frozen Peas and Carrots
1/3 Cup Butter
1/3 Cup Flour
1/2 tsp Salt
1/4 tsp Pepper
1/3 Cup Diced Onions
1 3/4 Cups Chicken Broth
2/3 Cup Milk
2 1/2 Cups Cooked Chicken, Chopped
1. Preheat oven to 425 degrees and place the pie crust on the counter to let it come to room temperature while you make the filling.
2. Rinse the frozen peas and carrots in cold water and drain. Set aside.
3. In a medium sauce pan saute onions in butter until translucent. About 3-4 minutes.
4. Add in flour and stir constantly for 1 minute.
5. Slowly pour in chicken stock, stirring constantly to avoid lumps.
6. Bring to a boil to let the mixture thicken.
7. Stir in milk, chicken peas, carrots, salt and pepper.
8. Press one crust into a 9″ pie dish and pour in filling.
9. Top with second crust and press edges of crusts together.
10. Slice the top middle to allow steam to escape.
11. Place onto a baking sheet and bake for 35-40 minutes. You may want to cover the edges with foil halfway through cooking time if the edges are turning too brown.
12. Let it cool for 10 minutes before serving.
Try these other delicious recipes this holiday season!