Springdell Roast Chicken, Chapter 3- Leftover Chicken Pot Pies 2


In yesterday’s entry, I shared about stock and gravy. Today’s goal is to keep the chicken new and exciting for the fam.
Monday morning while finishing the stock, I pulled out a ball of my prepped dough (I like this recipe from Bob’s Red Mill) and placed it on the counter to thaw. By about lunchtime, the dough was thawed and ready to roll.

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I sliced some carrots from my DIY root cellar and placed them on the bottom of the ramekin where they soaked in the goodness that gravity brought their way during the cooking process.

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Along with the chicken, I popped in a combo of leftover veggies from when I roasted the chicken.

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Last night’s gravy made a delicious addition in the pot pie, and took the place of the can of cream of chicken soup I used to use.

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 I could barely keep my oldest’s hands off of these long enough to snap a photo.

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Leftover Chicken Pot Pies
Serves 4
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Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
Ingredients
  1. -pie crust dough
  2. -carrots, peas, parsnips, or other CSA veggie combinations of your choosing
  3. -Down and Dirty Chicken Gravy or other creamy/gravy-ish substance
  4. -leftover cooked chicken, chopped bite--sized
  5. -milk as needed
Instructions
  1. -if you are using raw veggies such as carrots, I recommend slicing thin or chopping small so that they cook tender
  2. -combine chicken, gravy and veggies and place into individual sized ramekins, topping with pie crust dough
  3. -bake at 375 for 35 minutes or until golden brown
CSA|365 https://www.csa365.org/

About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.

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2 thoughts on “Springdell Roast Chicken, Chapter 3- Leftover Chicken Pot Pies

  • Kathleen Spaeth

    This past Sunday Afternoon, whilst we were recovering from our latest small snow event, I made a Pork Chin Roast with Baby Fingerling Potatoes, Rainbow Carrots, and Butternut Squash (all Braised and then Roasted, with Merlot Cooking Wine, in the Oven). Last night, I used the leftover veggies, and some previously cooked Whole Chicken, to make Mini Chicken Pot Pies. They were so yummy! I even used the Whole Wheat Crust Recipe, too. Thank you Springdell Farms (yes all the meats and veggies were raised and grown there) and Jess for sharing this Recipe.

    • Jess Post author

      Thank you for sharing, Kathleen! It all sounds delicious, especially the braised veggies making an encore in the pot pies! I’m also glad the recipe worked for you, too! Hooray! 🙂