by Texas Homesteader ~ 

Looking for a fast supper idea? Chicken Pot Pie from scratch is super fast when you use leftover chicken. I made the pie crusts & cream of chicken soup from scratch too. Fast, easy & DELICIOUS! 

Leftover Chicken

A few days ago RancherMan & I were delighted to receive a visit from two of our children and  two of our grandchildren. For some reason I seem to always stress about the food when we have company – what to serve? Will there be enough? Will they like it?

On this day I was hoping to make something in the slow cooker so that I could spend more time visiting with our kids and grandbabies. So I decided on an inexpensive $5 whole chicken because I knew I could make a delicious Slow-Cooker Chicken, only I’d leave out the heavy spices for the grandchildren’s sake. 

Our chicken dinner was delicious. The next day I pulled the meat from the bones & cooked the carcass into healthy chicken broth. (6 pints!) Then I sectioned the leftover meat into three hefty meal-sized portions for RancherMan & me.

Now that’s a lot of mileage from one $5 chicken! With one of the three portions of leftover meat I decided to make some homemade chicken pot pie for supper.

Making A Quick Homemade Flaky Crust

I wanted to make my chicken pot pie from scratch so first I whipped up a light, flaky double-crust using flour, shortening, salt and chicken broth. Oh, and I replaced half of the shortening with bacon grease for a little more savory flavor. 

I divided the crust dough in half and pressed half of the dough onto the bottom & sides of my dish.

Then I chopped up about 2 cups of leftover chicken and laid it over the dough. I didn’t have any frozen veggies so I opened up two standard-sized cans of mixed vegetables, drained them and poured the vegetables on top of the chicken.

Homemade Cream of Chicken Soup

Then I made cream-of-chicken soup using chicken broth, milk and flour. While it was cooking I tossed in a handful of dehydrated diced onions since I didn’t have any fresh. The onions rehydrated right in the broth. 

As soon as it was as thick as I wanted I pulled it off the stove and poured it over the chicken & vegetables.

Finally I rolled out the last half of the crust and placed it on top making several slits in the crust to allow steam to escape. With the leftover pastry trimmings I rolled a rope to edge my chicken pot pie, placing shallow decorative slashes in the dough to make it ‘prettiful’.

Mama always told me that half the meal is in the presentation. So I always try to make it look nice for my handsome RancherMan.

Now all that’s left is to put this dish of deliciousness in the oven. I wanted to use my table-top toaster oven to cook it so I could place it outside on a folding table and keep that cooking heat OUTSIDE where it belongs!

Since the heating element in the tiny oven was so close to the crust I covered the top with foil for the first half of cooking and then removed the foil so the the crust could brown beautifully during the final cooking time.

All in all it took about 40 minutes to brown to my liking.

When I brought it out from the oven the aroma was so enticing, there were plenty of ooohs and aaaaahhhhs from RancherMan to go around.

I served it up for supper & he raved about the meal. So I thought I’d share the easy recipe with you today:

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Homemade Chicken Pot Pie

A quick and delicious meal using leftover chicken.  RancherMan loves it!

Author www.TexasHomesteader.com

Ingredients

Ingredients

• 2 Cups Leftover Cooked Chicken, cubed
• 2 Cans Mixed Veggies, drained
• 2 Tablespoons Butter
• 3 Tablespoons Chopped Onion (I used rehydrated onion)
• 3 Tablespoons sliced celery

Cream-Of-Chicken Soup ingredients: (or use 1 can any cream-of soup)

• 2 1/4 Cups Chicken Broth
• 1/4 Cup milk
• 4 Tablespoons All-Purpose Flour
• 1/4 Teaspoon Celery Seed
• Salt & pepper to taste

Two 9-inch Unbaked Pie Crusts

Instructions

Directions

1. Preheat oven to 425 degrees F

2. For Cream-Of Chicken Soup: (Omit if using canned soup) In a saucepan over medium heat, cook onions & celery in 2 Tablespoons butter until translucent. Stir in 4 Tablespoons flour, salt, pepper, and 1/4 teaspoon celery seed. Slowly stir in 2 1/4 cups chicken broth and 1/4 cups milk. Simmer over medium heat until thick. Remove from heat and set aside. Bring out two pie crusts or make them quickly & easily yourself (recipe below)

3. Divide crust dough in half. Press half the dough onto the bottom & sides of a deep 8" casserole dish. Top the crust with the chopped cooked chicken. Drain two cans of mixed vegetables & spread vegetables over chicken. Pour thickened soup over vegetables. Roll out remaining pie crust & place on top of mixture, cutting slits in the crust to allow steam to escape. If desired, any remaining crust dough can be used to decorate the top of your pot pie.
4. Place casserole dish in preheated oven and bake for 35 - 40 minutes or until pastry is golden brown.

Directions For Flakey Pie Crust

1. Mix flour and salt in a large bowl. Cut in shortening until mixture is completely blended and appears crumbly.
2. Add broth and mix thoroughly with clean hands. Dough will form into a ball when it's adequately mixed. The dough will be sticky and tough if too much water is added, and it will crack and tear when rolled if too little is added. If needed, add additional broth only 1 Tablespoon at a time.

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