Are you tired of boring leftover chicken that sits forgotten in your refrigerator? Get ready to transform those mundane remnants into a mouthwatering masterpiece that will have your family begging for seconds! Eileen's Leftover Chicken or Turkey Pot Pie is the ultimate comfort food solution that turns yesterday's meal into today's culinary triumph. With a golden, flaky crust and a creamy, flavor-packed filling, this recipe proves that leftovers can be spectacular – and ridiculously easy to prepare!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups cooked chicken or turkey, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup milk
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 package refrigerated pie crusts
Instructions
- Preheat your oven to 425°F (220°C). This will ensure that your pot pie bakes evenly and gets a nice golden crust.
- In a large mixing bowl, combine the shredded cooked chicken or turkey with the frozen mixed vegetables. Make sure the vegetables are evenly distributed throughout the meat.
- Add the can of cream of chicken soup to the meat and vegetable mixture. Stir well until everything is coated with the soup.
- Pour in the milk and mix thoroughly. This will help to create a creamy filling for your pot pie.
- Season the mixture with onion powder, garlic powder, and dried thyme. Stir until the seasonings are evenly incorporated.
- Unroll one of the refrigerated pie crusts and fit it into a 9-inch pie pan. Press it gently against the bottom and sides of the pan to ensure it adheres well.
- Pour the chicken or turkey filling into the pie crust, spreading it out evenly.
- Unroll the second pie crust and place it over the filling. Seal the edges by crimping them together with your fingers or a fork.
- Cut a few slits in the top crust to allow steam to escape during baking. This will help prevent the crust from becoming soggy.
- Place the pot pie in the preheated oven and bake for 30 minutes, or until the crust is golden brown and the filling is bubbling.
- Once baked, remove the pot pie from the oven and let it cool for about 5-10 minutes before serving. This will allow the filling to set slightly.
- Slice the pot pie into servings and enjoy your delicious Eileen's Leftover Chicken or Turkey Pot Pie!
Tips
- For the most flavorful pot pie, use freshly cooked or high-quality leftover chicken or turkey that's been well-seasoned.
- Make sure your frozen vegetables are completely thawed and excess moisture is drained to prevent a watery filling.
- Room temperature pie crusts are easier to work with, so let them sit out for 10-15 minutes before unrolling.
- For an extra golden and shiny crust, brush the top pie crust with an egg wash (beaten egg + 1 tablespoon water) before baking.
- If you're watching sodium intake, use low-sodium cream of chicken soup and season accordingly.
- This recipe freezes beautifully! You can prepare the entire pot pie and freeze before baking for a convenient future meal.
- For a crispy bottom crust, consider pre-baking the bottom crust for 5 minutes before adding the filling.
Nutrition Facts
Calories: 162kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
