So earlier this week you saw I had made a roasted chicken (recipe link here) and since Scott is on the road and I’m home alone, I had quite a bit of leftovers. You can make this same recipe using store-bought roasted or rotisserie chicken as well if you ate all that chicken from the night before to save you some time. No judgment! Another time saver is store-bought pie crusts that you can use as is or roll out and transfer them to individual oven safe pie tins or ramekins. This recipe is also really good to make ahead of time. Once assembled, you can cover it and freeze before baking and when you’re ready to eat it, just pop it in the oven to bake and heat through.
Here’s what you’ll need:
1/3 cup butter
1/3 cup onion, diced small
1/3 cup celery, diced small
1/3 cup carrot, diced small
1/3 cup potatoes cut in 1/2 inch cubes (I’ve used red potatoes and russet before, either will work)
1/3 cup flour
1 3/4 cup good chicken broth
1/2 cup milk
2 1/2 cups shredded chicken or turkey (perfect for holiday leftovers!)
1/3 cup frozen peas
salt and pepper (about 1/4 teaspoon each)
Two 9inch deep-dish pie crusts
1 egg (for an egg wash on pie crust)
Preheat oven to 425 degrees Fahrenheit. Whether you are using store-bought rotisserie chicken or leftovers from roasting chicken earlier in the week, you are going to want to remove the chicken from the bone and shred. Set aside to add later. In a large stock pot on medium heat, melt butter. Add the diced onion, celery, carrots, and potatoes and cook until softened. You want to make sure you diced the potatoes small enough so they can cook through with the rest of the vegetables. Once the vegetables are softened, add flour to the pot and stir creating the roux. You want to cook the flour for a few minutes to cook out that flour flavor until it is golden. Slowly add the chicken stock and milk stirring to remove any lumps from the flour and season with salt and pepper. Reduce heat to low and allow sauce to thicken. Once thickened or to desired consistency, add shredded chicken and peas, stir to incorporate and remove from heat. Be sure to taste your sauce and check the seasoning. Right now is good time to double check and make sure it has the perfect amount of salt or pepper before you commit it to the pie crust. No going back now.
Fill one 9 in deep dish pie crust with pot pie filling. If you have individual pie tins or large oven proof ramekins, you can also roll out the thawed crust and cut them to fit each individual tin. The second pie crust you are going to roll out and use that as the top crust to the pie. On a floured surface, roll out the crust large enough to fit the top of the pie. I like to use the empty pie tin as a guide, making sure I had rolled it out big enough to cover the pie plus an extra half-inch. Carefully place the crust on top of the pie and using a fork or your fingers, crimp the edges closed sealing in the filling. Cut any excess crust off the edges if necessary. Some people like to use that extra crust to make a fancy design on top of the crust or if you want to get real fancy, use it to put the persons or family initials on the pie. Place the pie on a rimmed baking sheet in case any filling in the pie decides to overflow while cooking. Before placing the pie in the oven cut a couple slits in the middle of the pie to let steam escape, about a couple inches long. Make an egg wash by whisking together one egg. Using a brush, brush the top of the pie with the egg wash this will create a nice golden brown glossy crust while baking.
**If you are making this ahead of time to freeze, don’t worry about cutting the slits or the egg wash until you are ready to bake. You’ll want to cover and freeze and when you are ready to bake, remove from freezer and onto a sheet pan. Let thaw for a few minutes and cut slits in top of pie and brush with egg wash.
Bake the pie for 30-40 minutes, until crust is golden. If you notice the crust is starting to brown half way through baking, you can cover the edges of the pie with aluminum foil to prevent burning. Once cooked, remove from oven and let stand 5 minutes before serving. Slice it like you would a traditional pie and serve. This recipe can be made vegetarian as well, omit the chicken and substitute the chicken broth with a good vegetable broth. You are going to love using the leftover roasted chicken, because those flavors will really come out in the pie not to mention the time you save by reusing leftovers! You can also serve in a bowl and then top with a piece of the crust. Have fun with it!