Classic Chicken Pot Pie Recipe
"Pot Pies" are a great way to use up left-overs.
You can make your own pie crust but to save time I used a package pie crust.
This would be the perfect recipe to make, using your Thanksgiving Day left-overs.
Classic Chicken Pot Pie is absolutely delicious!
1 package (14 oz) refrigerated pie crusts (2 crusts)
at room temperature
- 4 T oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1/2 cup sliced leeks, (white and green parts)
- 2 stalks celery, diced
- 3 cups cubed cooked chicken (rotisserie)
- 2 T dried parsley flakes
- 1 t dried basil leaves
- 1 t dried oregano
- 1 t ground sage
- 1/2 t salt
- 1/4 t pepper
- 1/2 cup fresh or frozen corn
- 1/2 cup carrots, peeled and sliced
- 1 cup fresh or frozen green beans, roughly chopped
- 1/4 cup chicken broth
- 1/4 cup white wine
- 1 can cream of chicken soup
- 1 cup shredded sharp cheddar cheese
- Roux~
- 4 T oil
- 6 T flour
- salt and pepper to taste
- *Optional:
- one beaten egg
- Parmesan cheese
- Preheat oven to 400 degrees
- In a large skillet heat oil over medium heat
- Saute' garlic, onion, leeks, celery, chicken, parsley, basil, oregano, sage, salt and pepper.
- Cook for 10 mins
- Stir in corn, carrots and green beans
- Cook 5 minutes
- Stir in chicken broth and white wine
- Bring to a boil, reduce heat to medium low, simmer 5 minutes
- Remove from heat
- Pour mixture into a large bowl, stir in can of cream of chicken soup
- Set aside
- Make a Roux: How to make a Roux
- In a small skillet, (10-inch) heat oil over medium low heat
- Whisk in flour, one tablespoon at a time, until smooth
- Season with salt and pepper to taste
- Turn heat to medium
- Continue to cook and whisk mixture until bubbly and
Mixture becomes caramel in color and starts to thickened.
Add roux to chicken-veggie mixture
Line bottom of 9-inch pie plate with one pie crust
Trim excess crust
Spoon chicken mixture into bottom crust
Sprinkle cheddar cheese over chicken mixture
Place remaining pie crust over filling
Trim excess crust, crimp edges of crust together or
Seal with the tines of a fork.
Cut several slits in the top crust or
Cut out decorative shape(s) with small cookie cutters
*Optional:
Brush surface of top crust with beaten egg
Sprinkle with Parmesan cheese
Bake at 400 degrees for 35-45 minutes
Let "pie" stand 10 minutes before serving.
Enjoy!