Easy to modify with different meats, and add any variety of frozen or leftover vegetables.

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Name: Leftover Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 4 Cups Cooked Chicked Cut into cubes; 1/4 Cup Dry white wine; 1-1/2 Cups Heavy whipping cream; 2 Tbsp Flour; 1-1/2 Tsp Paprika; 1/2 Tsp Salt; 1/2 Tsp Pepper; 3/4 Cup Chicken broth (low-salt is best); 1 Package Any variety of frozen vegetables (Optional) Thawed; 1 Egg (optional for glaze) Lightly beaten; 1 Frozen pie or pastry crust Thawed to soften

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INGREDIENTS

4 Cups Cooked Chicked ; Cut into cubes
1/4 Cup Dry white wine
1-1/2 Cups Heavy whipping cream
2 Tbsp Flour
1-1/2 Tsp Paprika
1/2 Tsp Salt
1/2 Tsp Pepper
3/4 Cup Chicken broth (low-salt is best)
1 Package Any variety of frozen vegetables (Optional) ; Thawed
1 Egg (optional for glaze) ; Lightly beaten
1 Frozen pie or pastry crust ; Thawed to soften

INSTRUCTIONS

Place chicken cubes int 2-qt oven safe casserole dish. Next, add thawed frozen veggies in an even layer.

In medium saucepan, combine cream, flour, paprika, and salt and pepper over low heat. Heat until thickened, about 5-6 minutes. Whisk in broth and white wine. Pour over chicken and veggie mixture.

Preheat oven to 400.

On floured surface, roll out the pastry crust to fit the casserole dish.

Place on top of the meat/veggie mixture.

Seal the edges by pinching, then trim off excess dough.

(Optional) - Brush the dough with lightly beaten egg and use excess dough bits to roll out and cut into shapes to decorate the crust (brush with beaten egg before and on top of the decorations).

Bake until filling bubbles and crust is golden brown, about 25-30 minutes. Cool on a wire rack and serve warm.

NOTES

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Leftover Chicken Pot Pie

4 Cups Cooked Chicked Cut into cubes
1/4 Cup Dry white wine
1-1/2 Cups Heavy whipping cream
2 Tbsp Flour
1-1/2 Tsp Paprika
1/2 Tsp Salt
1/2 Tsp Pepper
3/4 Cup Chicken broth (low-salt is best)
1 Package Any variety of frozen vegetables (Optional) Thawed
1 Egg (optional for glaze) Lightly beaten
1 Frozen pie or pastry crust Thawed to soften

Place chicken cubes int 2-qt oven safe casserole dish.  Next, add thawed frozen veggies in an even layer.

In medium saucepan, combine cream, flour, paprika, and salt and pepper over low heat.  Heat until thickened, about 5-6 minutes.  Whisk in broth and white wine.  Pour over chicken and veggie mixture.

Preheat oven to 400.

On floured surface, roll out the pastry crust to fit the casserole dish.
Place on top of the meat/veggie mixture. 
Seal the edges by pinching, then trim off excess dough.

(Optional) - Brush the dough with lightly beaten egg and use excess dough bits to roll out and cut into shapes to decorate the crust (brush with beaten egg before and on top of the decorations).

Bake until filling bubbles and crust is golden brown, about 25-30 minutes.  Cool on a wire rack and serve warm.

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Nutrition

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Serving Size: 1 Serving (34g)
Recipe Makes: 1 Servings

Calories: 86
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1mg		0 %
Potassium 17.6mg		0 %
Total Carbohydrate 19.5g		6 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 19.3g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 86

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