Savory and comforting: my favorite way to use up leftover roasted chicken in the winter.
When I was a kid, one treat we had once in a while were frozen pot pies, you know those individual ones in the little pie tins? I loved breaking my fork through the flaky crust, the creamy sauce, and the perfect squares of chicken and carrots. It’s a favorite memory, even though I wouldn’t eat those now. But that doesn’t mean you can’t still make your own pot pie. I love making gravy when I roast a chicken, and then using the leftover gravy and chicken to make a pot pie.
Cooks note: The thing to remember about pot pie is that everything should be cooked through before you put it in the oven. If you have pre-cooked vegetables, it’s fine to dice them and add them to this recipe at the step where you add the peas.
You might also like:
Veggie pot pie (my gluten-free and vegan version)
Chicken pot pie with cheddar-almond crust (grain-free) from Wheat Belly blog
Paleo chicken pot pie (AIP) from Gutsy by Nature
Curried chicken pot pie from Cooking Light
Chicken Pot Pie
Ingredients
- 1 tbsp olive oil (extra virgin) grapeseed oil
- 1 cup onions diced (130 g)
- 3/4 cup carrots diced (80 g)
- 9 ounces potatoes red, 1/4" dice, about 1-1/2 cups
- 2 cups kale roughly chopped
- 1 cup peas frozen, thawed (135)
- 3 cups chicken cooked, diced (can use less)
- 2 cups mushroom soup mushroom or potato soup, or chicken gravy
- 1 pie crust (gluten-free) unbaked
Instructions
- Preheat oven to 350F/180C/gas mark 4. Spray a pie pan with cooking spray.
- Put a large sauté pan on medium-high heat. Add oil just a minute before adding the onions and turn down the heat to medium. Add the veggies as you prep them. Stir with each addition. If the veggies start to stick, add a little white wine. They should get golden brown, not too dark.
- Scrub the veggies, dice them into 1/4" dice, and add to the pan in this order: onion, carrot, potato, kale
- When the potatoes are just about cooked through, stir in the peas and chicken. Put everything into the pie pan. Pour the gravy or soup over the top and mix well.
- Roll out the pie crust and lay it over the top of the pie dish, pressing it down around the edge. Cut slits in the top as shown. Bake for 30-35 minutes or until the crust is golden brown and you see the gravy bubbling a little through the crust.
- Let sit about 10 minutes before serving.
Hmmn. This looks amazing and then I see it’s a g-free crust. Even better. I can’t test it out right now because Whole30 doesn’t allow any grains, but I might actually attempt this. It doesn’t look terribly hard!!
Hey Andrea, check out the paleo recipe link at the bottom of my post for a paleo-approved crust. I am not sure if “crust” is considered Whole30… I know they are strict. You could also use sweet potatoes and turn it into a shepherd’s pie type of thing while on Whole30.