Last week I shared with you that 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 sent the above tweet.
I received a few replies including the one above. 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.
6 Tbsp unsalted butter - I used Kerrygold
Salt and freshly ground black pepper to taste
1 cup chopped yellow onions - approx 2 small onions
1/2 cup chopped celery - approx 1 celery stalk
6 Tsbp all-purpose flour (I used unbleached)
2 cups chicken stock or canned chicken broth
1 cup half and half (or soy creamer)
1 cup peeled and diced red potatoes, cooked in boiling salted water until tender, 4 to 5 minutes & then drained (approx 1 large potato)
1 cup diced carrots, cooked in boiling salted water until tender, 4 to 5 minutes & then drained (approx 3 medium carrots) - next time I will boil the the carrots and potatoes together to save a little time.
1 cup sweet young peas, fresh or frozen (defrost if frozen, place into a bowl and leave on the counter while preparing the other ingredients)
2 cups shredded cooked chicken, white and dark meat
2 Tbsp finely chopped fresh parsley leaves (I omitted this ingredient and it was fine)
2 pre-made pie crusts, room temperature (mine was store bought)
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!
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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?