Who loves Chicken Pot Pie? We do!! One of my favorite things to do with the Thanksgiving leftovers is to mix them all up in a big dish, add some extras to bring it all together and then turn it all into Chicken Pot Pie filling.
I picked up a couple of rotisserie chickens when I was in Costco and after making dinner for the family from part of the first chicken, I used the rest of the chicken meat to create two delicious dinners!
The ingredients for this recipe are pretty flexible, I just use whatever leftovers I have on hand. If there isn't enough mashed potatoes, I may whip up a package of instant mashed potatoes, or make a box of stove top if I'm short on leftover stuffing.
The trick to this recipe is how to tie it all together. I use cream of chicken soup as the binding agent for this pie. It is super creamy and is like a super yummy gravy in the pot pie. I top it off with a store-bought pie crust, only on the top of the pie. I don't know why exactly, I just prefer to have a top crust on my pot pie!
Chicken Pot Pie Recipe
This recipe will make enough chicken pot pie filling for two dinners.
4 cups cooked chicken, cubed
2 cups mashed potatoes
1 box stove top stuffing
2 cups vegetables (I usually use a frozen blend of peas, corn and carrots)
1 can cream of chicken soup
1 pie crust (store bought or homemade, you decide!)
In a really big bowl, mix together the chicken, potatoes, stuffing, and veggies. Stir in cream of chicken soup and mix until well combined. Scoop half of the pot pie filling mixture into your favorite pie dish. Cover with pie shell, pulling the crust to all of the edges of the pan.
Scoop the remaining pie filling into a ziploc freezer bag, mark with its contents and freeze to enjoy for dinner another night.
Bake in a 400F oven for 40 minutes, or until the pie shell is golden on top.
I hope you enjoy this recipe! You will see it on our menu plan often! I'll hopefully be linking this recipe up to A Bowl Full Of Lemons, Delightful Order and Joyful Homemaking.