Chicken Pot Pie is one of my favorite meals to cook because my recipe repurposes leftovers into a whole new meal, requiring little effort. I vary it slightly based on what flavor profiles are happening in the roasted chicken and vegetables that create the base of the dish, but then all that’s really left is to add a sauce (or leftover gravy) and some crust and what results is a comforting, much healthier and tastier version than the frozen varieties.

Ingredients:

2 cups of diced chicken (that you either have leftover from a poached or Roasted Chicken or from a rotisserie chicken)
2 cups of chopped cooked vegetables of your choice (I use whatever is leftover from what I have with the roasted chicken)
1 cup of frozen peas, corn, or mixture of the two
2 cups Velouté Sauce or leftover gravy
1 pie crust

How I make it:

* Combine chicken and all vegetables in a 9.5 inch pie plate
* Pour over sauce so that it comes up no farther than 1/2 inch from the top of the pie plate or cast iron skillet.
* Top with crust of your choice (Homemade is best but I have no problem using store-bought as a short cut). Cut several slits in the top of the crust with a sharp knife so that steam can vent.
* Bake at 400 degrees for 20-30 minutes until crust is browned and sauce is bubbling out of the steam vents.

Optional Ingredients:

Fresh Herbs

Happy Eating!