Chicken Pot Pie

Got leftover chicken?  Here is fun recipe that can transform left overs into a whole new dinner.

Ingredients:

4 Tbl Butter
2ea Onions
3 Tbl Garlic, minced (1 tsp if you are using frozen chopped garlic)
4 Stalks Celery, large dice (1/2" x 1/2")
4ea Carrots, large dice
4 Tbl Flour
2 Qts Chicken Stock
2ea Yellow Squash and/or Zucchini
16oz Mushrooms, sliced
1ea Bell Pepper. large dice
2 Cups Potatoes, large dice (you can leave the peel on if you use red potatoes, just wash well)
2 Cups Leftover Chicken, large dice
1/2 Cup Peas (frozen is fine)
1/2 Cup Corn (frozen is fine)
1 Bx Jiffy Pie Crust Mix (find this in the baking isle)

In a large pan melt butter, add onion, garlic, carrot, celery, salt and pepper.  Saute on medium until onions are translucent and garlic is fragrant.  Add flour and stir well for 3 min.  Add stock, all at once, whisking quickly to prevent lumps.  Add mushrooms.  Once it comes to a simmer, turn it down to medium low and continue cooking for 20 min.  Stir occasionally to prevent sticking.

Add Squash, peppers, chicken and potatoes, continue cooking until potatoes become tender, approx 20 min.  Add corn and peas.  Adjust seasoning (you can use chicken base if you need a boost of flavor.  See "Making Stock Investments" for advice on what kind of base is better).  Now if your pot pie filling is looking thick, thin with a little milk or stock.  If it is looking thin, mix a few Tb cornstarch with water and whisk into filling.   Now keep in mind that the pot pie filling should be thick, just slightly thicker than gravy.

Pour into a baking pan or pie pan. 

Mix Jiffy pie crust mix with a little water, as instructed on package.  Roll between 2 pieces of parchment paper.  By the way, this is how you should roll out all pie crusts and cookie doughs.  Just peel of top sheet, flip onto pie tin or baking dish filled with pot pie filling. 









I simply fold down any extra on the edges and use a fork to "crimp" edges.  Now just a few small slits on the top to let any steam escape. 

Place on baking sheet (to prevent any bubbling over from burning on the bottom of your oven).  Bake 375' for approx 1 hour or until golden brown and bubbling.

Notes:
This can be fully assembled the night before and refrigerated until you are ready

You can make and cool the filling and store in Tupperware for 3 days.  Just don't put the pie crust earlier than 24 hours before baking.

You can add any veggies that you would like.  I have added asparagus, cauliflower, broccoli, chickpeas, parsnips and green beans.

You can use a ready made pie crust (Pillsbury) if you would like.  I just GREATLY prefer the Jiffy kind because it is made with lard, which is what made your Grandma's pie crust taste so good.

If you want to make chicken and dumplings simply make a batch of Bisquick biscuit batter and add raw dollops on top of filling or buy a can of Pillsbury biscuits, cut each biscuit into 4 pieces and scatter on top of filling.  Bake as normal