Easy Peasy Chicken Pot Pie

Hey friends! So sometimes you just have an idea that might work, but you are not sure. I have made random chicken pot pies over the years, usually using leftovers. Sometimes I have made them from scratch, which in my opinion, using leftovers to make a new dish is by scratch. In this case, I had a rotissere chicken, pie crust, some heavy cream, a pack of frozen mixed veggies, and my love of butter to make the best and easiest chicken pot pie.

First comes this. I heated my oven to 425. Cute pie pan coated with butter is always welcome. No aluminun pie pans allowed šŸ˜‰ Throw those out! Gotta makeit a little fancy!

In a cast iron pan, make a slurry of 3 tablespoosn butter and 3 tablespoons flour. Stir until it looks like a paste. Then add 3 tablespoons heavy cream. I probably added more. It was the end of the container, so I made a cooking choice and it paid off. Whisk it all together. It is very theraputic and satisifying when it all comes together. Then add the following; a bag of mixed veggies, chopped rotissere chicken (or leftover chicken, etc), and salt and pepper to taste. Mix it all well and warm it all up. Quality Control- taste it!

I lined the pie pan on the botttom with one pie crust. Then I filled it with the chicken pot pie filling and topped it with the other pie crust. They were a little banged up, so they didn’t look perfect. Who cares! I brushed the top with butter and poked a few hole in the top for steam to escape. Then I cooked it for about 25 minutes (or until brown). Amazing!

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