Anyway, chicken pot pie is one of those great clean-out-the-fridge type recipes that also leaves me warm and fuzzy inside. Growing up, I always loved those Banquet single serving pot pies. I seriously thought those were a treat. Now that I'm all grown up (according to some), I make the full version. Every time is a little different, because I rarely buy vegetable specifically for this. Those one thing that remains the same is the crust. I love a good pie crust. Right now, this recipe by Rivvka of Not Derby Pie is my absolute favorite. I've been holding on to this one for about 2-1/2 years now! This crust is definitely good enough to eat on its own.
Anyway, here's how I made my chicken pot pie last time:
I had half a value package of boneless skinless chicken thighs leftover from another recipe, so I cut it up into chunks and browned it in some olive oil, stirring frequently. You could very easily skip this step by using leftover turkey, or rotisserie chicken.
In the meantime, I chopped up all the appropriate leftover veggies I could find - this time that consisted of red potatoes, brocolli, sweet onion, and baby carrots.
Once the chicken was sufficiently cooked, I dumped the vegetables on top and mixed it all around. I let it cook for probably about 10-15 minutes, so the vegetables could start to soften.
After that, I added a few tablespoons of flour, salt, and pepper. I tossed the mixture well, then added chicken broth to create a sauce. Use your best judgement here since I don't use measurements in my cooking. I'd say maybe a cup or two?
This amount filled two pie shells. I cooked both in separate ovens at 400 degrees for about 45 minutes. You want to make sure the crust is well done and nicely browned on top. You shouldn't haven't to worry so much about the filling since you precooked it all beforehand.
I served one pie for dinner and froze the other for later. This would be great for busy families, or if you're expecting a baby soon. Doesn't love the convenience of a dinner already made ahead of time?