Cheap Recipe: Chicken Pot Pie

15 Sep
For a printable version of this recipe and complete ingredients listing, click here. 
This hearty meal is made out of leftovers and love.

This hearty meal is made out of leftovers and love.

As promised, I’ve posted my recipe for Chicken Pot Pie, which is how I put the leftovers from Chicken Drumstick Rice Bake to good use.

I love to make homemade pot pie, but the bummer is usually that I don’t have any cooked meat to start with, and cooking meat expressly to have a little bit for this recipe always seems lame, so I often look forward to leftovers even more than I enjoy the original meal!

Begin by preheating oven to 400 degrees. You can start with either a homemade double pie crust, or just use a refrigerated

I was a loser and bought frozen pie crusts this time.

I was a loser and bought frozen pie crusts this time.

 storebought one. I cheated this time and bought a frozen one on sale. It thawed in about 5-10 minutes on the counter.

In a large saucepan over medium heat, combine 2 cups frozen mixed vegetables (or leftover refrigerated veggies, any variety), 2 cups leftover shredded meat (I used chicken legs–dark meat), 2 (10-oz.) cans ready made gravy (or some leftover “real” gravy), and 1 to 1-1/2 cups diced potatoes (optional). Bring to

Told you you'd see that chicken drumstick meat on here again...(the Ziploc baggie)

Told you you'd see that chicken drumstick meat on here again...(the Ziploc baggie)

a low boil; sprinkle in 1 teaspoon thyme and 1 teaspoon salt.

As the mixture heats, prepare your pie crusts. If using storebought, remove one of the two crusts from its pan and roll out into a flat circle for your top crust.

Once mixture is bubbling and all ingredients are thoroughly heated, remove saucepan from burner.

Don't overfill the crust. A deep dish crust should hold just about all of the mixture, though.

Don't overfill the crust. A deep dish crust should hold just about all of the mixture, though.

Spoon the filling mixture into the bottom crust pan until filling is level with the top of the pan.

Next, take the rolled-out top crust and place it evenly over the filling, making sure dough edges line up with outer crust. Press the two crusts together to seal the top, fluting the edges if desired.

A little heart cookie cutter gives your pie some sweetness.

A little heart cookie cutter gives your pie some sweetness.

Using a very sharp knife, make several slices in the top crust to allow steam to escape from the cooking pie. This will also prevent the filling from cooking out and over the crust and looking ugly or burning.

I was feeling particularly Martha Stewart-ish when I made my pie, so I used a cookie cutter on the top of mine to cut a design. (Aww!)

Trim your edges with tin foil after 20 minutes if they're already looking dark.

Trim your edges with tin foil after 20 minutes if they're already looking dark.

Pop the pie in the oven and cook for about 30 minutes. I pulled mine out at the 20-minute mark and added some tin foil to the edges of the crust for the remaining 10 minutes of cook time so they wouldn’t burn or get too dark.

So good.

So good.

Once cooked, remove from oven, peel off foil edging, and allow to cool at least 10 minutes before slicing. Serve with hugs!

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3 Responses to “Cheap Recipe: Chicken Pot Pie”

  1. Heather September 16, 2009 at 2:41 PM #

    That looks really good! Ray loves pot pie.

    • Gracie September 16, 2009 at 3:30 PM #

      One of these days he’ll be excited when I post my recipe for fried pickles–I remember him “discovering” fried pickles at our wedding rehearsal dinner. LOL

Trackbacks/Pingbacks

  1. The Red Kitchen Project » Blog Archive » Cheap Recipe: Chicken Drumstick Rice Bake - February 10, 2011

    […] all at the same time meant I could swipe the leftovers and have a ready-made chance to whip up some Chicken Pot Pie the next day, because it would not matter that all the chicken was dark meat in pot pie. (Post for […]

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