Chicken Pot Pie with What You’ve Got

Chicken Pot Pie with What You've Got
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Chicken Pot Pie with What You've Got
Print Recipe
  • 2-3 pie crusts store-bought is fine
  • chicken cooked, shredded or chopped (the meat from a store-bought rotisserie chicken)
  • vegetables leftover or new: I had some cooked sweet potato
  • dill fresh if you have it, dry if not
  • 6 tablespoons butter unsalted, (¾ stick)
  • 6 tablespoons flour
  • 3 cups broth (can use three bouillon cubes and 3 cups of water)
  • thyme fresh or dried, to taste (optional)
  • nutmeg to taste (optional)
  1. Preheat the oven to 425°F.
  2. Pat half of your pie crusts into the bottom of whatever pan in which you're making your pie.
  3. Toss in chicken, your vegetables of choice and dill if you have it. The vegetables can be uncooked as long as the pieces aren't too big.
  4. In a saucepan, cook the the butter and flour together until the flour is toasty smelling.
  5. Whisk in the broth (slowly, so it doesn't get lumpy) and continue to whisk and simmer until it is slightly thickened.
  6. Add some thyme and/or nutmeg if you wish.
  7. Pour the sauce over the pie filling in the crust.
  8. Spread the top crust(s) over the top of the pan, sealing any junctures by moistening the seams before you overlap the pieces. Crimp the edges.
  9. Bake the pie in the middle of the oven for 35-55 minutes, or until the crust is golden and the filling is bubbling.
Recipe Notes

Pretty and delicious! This your chance to use up fun things in your refrigerator, but don't get too weird.

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