Prep 20 mins
Cook 18 mins
Great way to use leftovers. I've also used turkey in this recipe with great results. Can make the pot pie filling ahead of time and freeze for later use.
- 2 pie crusts, used prepared packages available in dairy section of grocery store
- 1 lb frozen mixed vegetables
- 1⁄3 cup all-purpose flour
- 3⁄4 cup heavy whipping cream
- 2 cups chicken broth
- 4 cups chicken, cooked and cubed into bite size pieces
- 1 tablespoon celery seed
- 1⁄2 teaspoon poultry seasoning
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- Preheat oven to 450 degrees.
- In large skillet, over medium heat, add flour and cream, whisk together until well blended.
- Slowly whisk in chicken broth until mixture is smooth.
- Add cooked chicken, frozen vegetables (still frozen), celery seed, poultry seasoning, salt and pepper. Heat to warm temperature, stirring often so it doesn't burn.
- Put bottom crusts into two 8 inch pie plates that have been lightly sprayed with nonstick cooking spray.
- Fill with chicken/vegetable mixture.
- Put on top crusts. Press edges to seal. Cut three or four one inch slits in the dough so that steam can escape during cooking.
- Bake for 16-18 minutes or until crust in golden brown.
- Let the pie set for about 15 minutes before serving.
- NOTE: Instead of making two pies, you can freeze the filling for the second pie. Then when you are ready to make another chicken pot pie, just thaw the mixture in the refrigerator and fill a pie crust. Bake according to the above directions.
- To cut preparation time--use leftover chicken or turkey. Another timesave is to buy the cook chickens at the grocery store deli.
- Can reheat leftover pot pie in the microwave on a low power setting. My microwave has a reheat setting that I use for this.