Shortcut Chicken Pot Pies

I have a really awesome chicken pot pie recipe that requires cooking the chicken and making your own chicken stock, but honestly who has time for that? I made a few changes and think it tastes the same using a few shortcuts. I have been trying to incorporate leftovers into another weeknight meal to save time and money. On Sunday, when I had more time than a normal night, I roasted a chicken. We ate the roasted chicken with roasted root veggies and it was delicious. Then I turned the leftovers into chicken salad for some sandwiches and used the rest in this chicken pot pie recipe! I also made the filling on Sunday and had them ready in the refrigerator to just pop into the oven for a quick and easy weeknight meal. If you don't have time to roast your own chicken, grab a roticerie chicken from the market.

Chicken Pot Pie

Meat from a roasted or roticerie chicken
1 box of chicken stock (Stock NOT broth, very important)
6 tbs butter
1 large onion, diced
3 celery stalks, thinly sliced
1  package (8oz) of mushrooms, quartered
1/2 cup all-purpose flour
1 1/2 cups of milk
1 tsp fresh thyme leaves
1/2 bag of frozen peas and carrots
2 tbs minced fresh parsley
1 large pinch of kosher salt
1/2 tsp fresh ground pepper
1 package or ready made pie crust (I like Pilsbury)
Egg wash- 1 egg whisked with 1 tbs water

Pull the meat from the roasted or roticerie chicken. I just use my hands to pull it apart. Set aside for later.

If you plan to cook the pot pies right after you make the filling then pre-heat the oven to 400 degrees. Cut up your celery, mushrooms and onions.

Melt the butter over medium heat in a large skillet or I use my dutch oven...for everything. Add the onions, mushrooms and celery and cook until the onions are translucent, about 10 minutes. (If you forgot to add the mushrooms at this step like I did, you can saute them in a seperate pan and throw them in...oops)

Add the flour and cook, stirring, for about one minute more.

Whisk in 2 1/2 cups of chicken stock.

Whisk in the milk.

Bring to a simmer and then decrease the heat to low and simmer for 10-12 minutes, stirring often.

Add the chicken meat, thyme, the frozen peas and carrots, parsley, salt and pepper and stir well. Taste and adjust the seasoning if necessary.

Divide the warm filling into six 10 oz ramekins. I have glass ones, but only 4 so I either use disposable aluminum ones or just pour the rest into a round baking dish. You could just as easily make one big one, but I prefer individual servings...with their own crust. Mmmmm. Cut the crust into 6 rounds, slightly larger than the circumfrence of the ramekins. Lay the dough round on each one and fold the excess dough under itself and use a fork to press the dough against the edge like so.

Now you have two choices..you can cover them with plastic wrap and put them on a baking sheet in the refrigerator to pop in the oven sometime during the week or you can cook them right away. I have even covered mine with plastic wrap and then tin foil and put them in the freezer, but then they take a while to bake when you take them out. If you choose to eat then in the now continue..

Cut a few little slits in the top of the pies for venting purposes. Use a pastry brush (I have a silicone one) and apply the egg wash to each pie.

 Line a baking sheet with tin foil, place the pies on the sheet and bake at 400 degrees F for 25 minutes or until the crust is golden brown and the filling is bubbling. Let cool for at least 5 minutes before serving or it will be like eating lava. (I like to picture Dr.Evil when I say that word)

These are so good you'll think your grandma spent all day making them. Let me know if you try them out! Bon appetit!