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Homemade Chicken Pot Pie - bakedChicken Pot Pie may be a great new dish, or another creative way to use up leftover chicken meat.

In my case, it was  the latter, since I had some leftover chicken meat from our Roasted Chicken dinner.

I am a very frugal person, and do not throw away food I already paid for, plus spent time preparing, so I create new meals out of leftovers.

Poultry is one of my favorite meats to cook with, so you will be seeing many more of my favorite chicken recipes.

I made my own pie crust for this recipe, but you may also use a ready made pie crust ( one  15 oz. package of the refrigerated pie crust).

Homemade Chicken Pot Pie - serving

Ingredients for Pie Crust:

  • 2 1/4 cup all-purpose flour
  • 1/3 cup Crisco vegetable shortening
  • 1/3 cup butter, cold, cut into 1/4 inch pieces
  • 1/4 tsp.  salt
  • 6 Tbs. cold water ( 1/3 cup)

Directions for Pie Crust:

  1. Place the flour on a work surface.
  2. Add shortening, butter, and salt.
  3. Using a pastry blender (cutter), cut in the cold butter and shortening into the flour, until it resembles peas size pebble mixture.
  4. Gradually add cold water, and continue cutting it in with the pastry blender (or you can pulse it in a food processor, until ball of dough forms).  I also kneaded it for a minute, to get a ball of dough.
  5. Do not overwork the dough, or it will get tough.
  6. Divide dough into two balls (2/3 – for the bottom crust,  and 1/3 – for the topping)
  7. Place in a zip-lock plastic bag, and place it in the freezer for about 15 minutes, while you are preparing the filling.

Ingredients for Filling:

  • 2 -3 cups of cooked chicken meat, cubed
  • 1/4 cup butter
  • 1 large onion, finely chopped
  • 3 clove garlic, chopped (click here to check out my favorite garlic chopper)
  • 3 Tbs. all purpose flour
  • 1/2 tsp. dried thyme
  • 1 1/2 cup chicken broth ( fresh, canned, or made out of chicken bullion and water)
  • 1/2 cup heavy cream, or milk
  • 16 oz of frozen peas and carrots ( I also used 1/2 cup of frozen corn)
  • 1/2 tsp.  salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. paprika
  • 1 Tbs. fresh parsley, chopped (optional)
  • 1 egg yolk (for egg wash)
  • 1 Tbs. water (f0r egg wash)

Directions for Filling:

    1. Saute the chopped onions  in butter, for 3 minutes, stirring frequently.
    2. Add the chopped garlic, and saute for 1 minute longer.
    3. Mix in the flour and thyme.
    4. Cook for 1 minute.
    5. Whisk in the cream/milk, and cook for 2 minutes, continuously stirring to make a smooth paste, as it will thicken.
    6. Remove from heat, and mix in the chicken, frozen vegetables, salt and pepper.
    7. Remove the pie crust dough from the freezer.
    8. Lightly sprinkle work surface with flour, and roll out the larger piece of dough, to form a circle, at least 1 inch larger than the pie dish (11 inches in diameter).
    9. Place the pie crust dough into an ungreased pie pan and press it down lightly to fit.
    10. Trim off any dough hanging over the pie pan.
    11. Pour in the filling.
    12. Set aside.
    13. Take the smaller dough ball,  roll it out on a lightly floured work surface to 1/8 inch thickness.
    14. Cut into 1/2 inch wide strips, using a pizza cutter.
    15. Lift gently each strip, twist it and lay it, one by one, on top of the filling.

Homemade Chicken Pot Pie- close up

    1. Repeat the process again, by laying these twists across the top of the previous layer, and shown above, forming  a lattice design.  Use any remaining pieces, twisting, and laying them around the rim of the pie pan.

Homemade Chicken Pot Pie

  1. Prepare egg wash by beating the egg yolk and water.  Using a pastry brush, brush the egg wash over the pastry twists.
  2. Preheat oven to 400 degrees  Fahrenheit.
  3. Place the pie plate on a baking sheet (to catch any run off sauce), and bake for  about 45 minutes, until the crust is golden, and the filling is bubbly.  If the crust is browning too fast, you may lay a piece of foil paper over it.
  4. Remove from the oven.
  5. Cool for at least 15 minutes, before serving, to let the filling settle, and firm up.
  6. Cool completely, if storing in the refrigerator for later use.

Enjoy!

Suburban Jewel Chicken Salad - RecipeChicken salad is one of those quick, easy, and inexpensive meals you can easily make yourself.  Have it your way, and save lots of money, at the same time.

I always make this salad from a leftover chicken meat, most likely chicken breast, after I roast a whole chicken, or cook extra breast to use for Chicken Dip, or sometimes I just buy a ready to eat roasted chicken (if it costs less than doing it myself).  I create a new meal out of the leftovers, such as Chicken Salad, or Chicken Croquettes, Chicken Tetrazzini, or Chicken in Aspic.

I could never figure out why anyone would buy Tuna Fish Salad, Chicken Salad or Egg Salad.  These salads are very simple to prepare, yet quite pricey to purchase ready made, in comparison to the time and ingredients they require,  (not to mention the overload of mayo and salt).

Today I will share a quick recipe for a Homemade Chicken Salad.  I already posted my Tuna Fish Salad recipe, and the Egg Salad recipe will follow in the near future.

Ingredients:

  • 1 ½ cup chicken breast, cooked and chopped
  • 3 Tbs. Light Mayonnaise (I use Hellmann’s Light) (see TIP below)
  • 1 tsp. mustard (Gulden Spicy Brown, is my favorite)
  • ¼ tsp. salt
  • ½ tsp. black pepper
  • 1 Tbs. peppers (green, orange, yellow, or red) chopped (see TIP below)
  • 1 Tbs. celery, chopped
  • 1 Tbs. onion, chopped

Directions:

  1. Place chopped chicken in a medium size bowl.
  2. Mix Mayonnaise with mustard, salt and pepper.
  3. Mix in the chopped veggies.
  4. Add to the chopped chicken.
  5. Fold in, to combine all ingredients evenly.

Serve plain, with tossed salad, on your favorite bread or roll, or on a bed of lettuce.
Enjoy.

TIP: If you do not like veggies in your salad, you can use garlic powder, or onion powder for flavor, in addition to

salt and pepper.

I personally like the crunchiness of the veggies in my salad.

If yo do not like Mayo, you may use Greek Yogurt, or all mustard.

chicken-cutletThis Chicken Croquettes ( Cutlets) recipe is a creative way of making a new meal out of leftover chicken,  or turkey meat.

When I roast a whole chicken for the two of us, I end up with three meals out of that one bird.

First night we have the roasted meat, next day I make Chicken Salad, or Chicken Pot Pie, out of half of the leftover meat.  On the third day I am still able to make these Chicken Croquettes (Cutlets), which I usually end up freezing, because who wants to eat chicken for three days straight.

I use the leftover bones (with some remnants of meat on them), plus the leftover juices in the roasting pan, and some vegetables, to prepare a great soup stock.  You can even freeze it for later use, or make it into a tomato, or vegetable soup.

This recipe makes 4-6 medium size croquettes.

Ingredients:

  • 2 cups chicken meat, or leftover turkey, cooked and cut up
  • 1 medium onion, chopped and sautéed
  • 1 clove garlic, minced
  • 1 carrot, shredded
  • 2 stalks celery, chopped
  • 4Tbs. canola oil
  • 2 Tbs. of flour
  • ¼ cup of water, or chicken broth
  • 1 egg
  • 1 Tbs. fresh parsley, chopped
  • Salt and pepper to taste
  • 1 cup Italian seasoned bread crumbs
  • Canola oil for frying

Directions:

  1. Heat 2 Tbs. of canola oil in a saucepan.
  2. Add chopped onions, shredded carrot, and chopped celery.
  3. Sauté for 5 minutes.
  4. Add minced garlic and sauté one more minute.
  5. Remove vegetables from the pan and add to chopped up chicken.
  6. Add 2 Tbs. canola oil to the sauce pan, heat again.
  7. Add 2 Tbs. flour, and sauté, stirring constantly, until slightly golden.
  8. Add ¼ cup of water, bring to boil, and continue to mix.
  9. Add to chicken mixture.
  10. Add chopped parsley, egg, salt and pepper to taste.
  11. Mix well.
  12. Form oblong croquettes.
  13. Dip both sides in seasoned bread crumbs.
  14. Let rest for a few minutes, until the oil is ready for frying.
  15. Fry lightly 5 minutes per side.

Tip: I serve these croquettes with garlic and parsley mashed potatoes, home made gravy, and a fresh vegetable.

Great way to use up that leftover turkey meat from your Thanksgiving feast!!!!