After you make roast chicken or buy a rotisserie chicken with veggies at the store, don’t throw out those leftovers. Here’s a great recipe for the next day that won’t break your wallet.
Origins of chicken pot pie are sketchy, but most everyone agrees it has always been the way to use leftovers from roast chicken. The first “pot-pies” were made in Greece, but only had the crust on the bottom. The Romans added the crust to the top, then the British began making their popular pasties, which are like fruit pies but a savory version, with chicken or beef.
1 leftover roast chicken with 4-5 oz of meat left on it
2 to 2 1/2 cups of leftover, diced vegetables from the roast chicken or use a frozen pea and carrot blend
2 sticks of very cold butter, plus 2 TB
2 cups of flour, plus 2 TB
2 cups chicken stock
1/2 tsp of salt plus 3/4 tsp
1/2 tsp dried thyme
1/4 tsp ground peppercorn mix
1 large egg
Preheat the oven to 370 degrees F. Chop the leftover chicken into 1/4″ pieces. Set aside. In a large frying pan, melt 2 TB of butter over high heat. Add vegetables and saute for a couple of minutes. Add 2 TB of flour and stir to combine. Add thyme, 3/4 tsp salt and 1/4 tsp ground peppercorn mix. Add chicken. Add 2 cups of low-sodium stock from a carton or stock recipe below and reduce slightly for about 10 minutes, stirring frequently. Remove from the heat and pour mixture into an 9″ deep dish pie plate. Allow to cool while you make the pastry.
Dice up the very cold sticks of butter. Add to food processor. Add the all-purpose flour and a the 1/2 tsp of salt. Buzz until the mixture resembles small peas. Add 1/2 cup of cold water. Buzz until it forms a ball. Form into a block, wrap with plastic wrap and place in the fridge for 20 minutes.
Making the pastry dough
Dust a large cutting board with flour.
Cut pastry block in half. Place the first pastry disc on board and dust top of it with flour. Roll out into a circle by turning 1/4 turns on each roll until it is large enough to cover the pie plate with a little overlap. Roll the pastry up on the rolling pin and roll back out over the top of the pie plate. Roll out the other half of pastry to fit over the top of the pie. Pour filling into pie plate. Put the other rolled out disc over top of the pie. Press the edges with tines of a fork. Trim any overlap off. Beat the egg with a splash of water. Make 4 slits in the center for venting and brush the entire crust with the egg mixture. Bake for 40-50 minutes until beautifully golden brown. Allow to cool for 10-15 minutes before serving.
A lovely dish that cost you no additional money. Enjoy!