This post was originally published on February 12, 2011 and was updated recently with photos and updated text. We love this recipe and make it at least once a month…it’s a tried and true & very tasty recipe, I know you’ll love it!
Last week I shared with you this wonderful Whole Chicken in a Slow Cooker recipe and now I’m going to show you what I did the leftovers. I made chicken pot pie. And what better way to find a recipe than to tweet about it and see what other food bloggers say their favorite recipe is.
I actually put a call out to twitter asking about people’s favorite chicken pot pie recipes.
I received a few replies including one from (my now dear friend) Lindsay. I love Lindsay and her blog so I went investigating. The recipe seemed relatively simple and the bulk of the work is the prepping of the ingredients.
The only problem was that I didn’t have a whole set of ramekins nor do they match. But oh well, that didn’t stop me. I had to go out and get two more ramekins and it ended up working out. The recipe she used is based on Chef Emeril’s recipe for turkey pot pie but it was easily changeable to be a chicken pot pie.
After we had the slow cooker chicken recipe, I took the rest of the chicken left over and cut into smaller than bite size pieces and put into a plastic container – you need about 2 cups. This chicken pot pie was so amazing. It’s going to be our regular after we make the slow cooker chicken recipe, always.
When I first made this recipe back in 2011, I had different size ramekins, some bigger than the ones I have bought since then. So depending on how many you have and the size, you might get the filling into a less number of ramekins or a larger number!
I pinch the pie dough against the sides of the ramekin and don’t you like the little mini blossom flower cut outs? I use a similar to this one made by Wilton. Mine is also made by Wilton but it doesn’t have the super convenient push tab to push out the shape. You want to cut a little vent hole whether it’s with a knife or even another shape before baking.
This recipe takes a little bit of prep work but everyone I know who has made it, says it’s worth it. Curtis and I love this recipe to pieces. Serve it with a salad and you have a complete dinner!
Yield: 1 9x9 pan or 7 to 12 ramekins
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Preparing the filling on the stove doesn’t take that much time, the prepping of the ingredients does though. So it’s very important to prep everything before you heat the pan on the stove!
I just adore this recipe for chicken pot pie and it’s going on regular rotation in our house. It’s one of the perfect comfort foods. So what do you like to make with your leftover chicken when making recipes like the slow cooker chicken, roast chicken or rotisserie chicken?
Disclosure: There’s an affiliate link in this post.