We love making whole roasted chicken. It’s a great, easy meal, and if you buy one that’s big enough, you have leftovers to use for other purposes. Last week we bought a nearly 8-pound bird and had plenty of leftovers for me to try to make a chicken pot pie. I perused the Internet for pot pie recipe ideas. I couldn’t settle on one that had everything I was looking for, so I came up with one that worked for me!
2 tablespoons butter
1 pound cooked chicken cut into 1-inch pieces
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1 15-ounce can mixed vegetables (like Veg-All)
1 10-3/4 ounce can condensed cream of chicken soup, undiluted
1/3 cup dry white wine
2 refrigerated pie crusts, at room temperature
- Preheat oven to 425.
- Melt butter in medium saucepan over medium-high heat. Add chicken; sprinkle with salt, thyme, and pepper. Cook 1 minute, stirring frequently.
- Reduce heat to medium-low. Stir in vegetables, soup, and wine. Simmer 5 minutes.
- Unwrap pie crust. Press one into bottom of pie plate. Pour in chicken mixture. Top with second crust; seal edges. Slit top crust and brush with milk.
- Bake for 30 minutes. During the last 10 minutes, cover the edges with foil to prevent burning. Let stand 5 minutes before serving.