Leftover Chicken Pot Pie Recipe
Already-cooked chicken means the filling only needs to simmer long enough to thicken and cook the vegetables, so the whole pie comes together in under an hour instead of the two-plus hours a from-scratch version needs, and the roux-thickened broth clings to every bite instead of running out when the pie is sliced.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 6
Ingredients
- 3 cups cooked chicken, shredded or diced (leftover or rotisserie)
- 4 tbsp unsalted butter
- 1 medium yellow onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- 1 tsp fresh thyme leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 crusts refrigerated pie crusts, top and bottom
Nutrition per serving
- Calories
- 358
- Protein
- 26g
- Carbs
- 20g
- Fat
- 18g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 400°F (200°C). Fit one pie crust into a 9-inch pie dish and set the second crust aside at room temperature.
- 2Melt the butter in a large skillet or saucepan over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, for 6-8 minutes, until softened but not browned.
- 3Add the garlic and cook for 30 seconds, until fragrant.
- 4Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste and coat everything evenly.
- 5Slowly whisk in the chicken broth, then the milk, scraping the bottom of the pan to release any browned bits. Bring to a gentle simmer and cook for 4-5 minutes, until thickened enough to coat the back of a spoon.
- 6Stir in the shredded chicken, peas, thyme, salt, and pepper. Remove from heat and taste; the filling should be well seasoned since the crust adds no salt of its own.
- 7Pour the filling into the prepared crust. Drape the second crust over the top, trim any excess overhang to about 1/2 inch, then fold and crimp the edges to seal. Cut 3-4 small slits in the top crust to vent steam.
- 8Place the pie on a rimmed baking sheet (to catch any drips) and bake for 30-35 minutes, until the crust is deep golden brown and the filling bubbles through the vent slits.
- 9Let the pie rest for 10-15 minutes before slicing; this gives the filling time to set so it doesn't run out in a puddle.
Tips & variations
- Rotisserie chicken works especially well here since the dark and light meat both shred easily and add more flavor than plain boiled breast.
- Swap the peas and carrots for any leftover cooked vegetables on hand, roasted broccoli, green beans, or corn all work.
- For a shortcut top crust, use a sheet of puff pastry or a layer of buttermilk biscuit dough instead of the second pie crust.
- A pinch of poultry seasoning or a splash of dry sherry stirred into the filling adds depth if the leftover chicken was plain and unseasoned.
Storage & reheating
Cover and refrigerate leftover pot pie for up to 4 days. Reheat individual slices in a 350°F (175°C) oven for 15-20 minutes, loosely covered with foil, until warmed through; microwaving works but softens the crust. The unbaked assembled pie can also be frozen for up to 3 months and baked straight from frozen, adding about 20 extra minutes to the bake time.
Tips from the Tulo kitchen
- If the leftover chicken was already well-seasoned or came from a broth-braised batch, cut back on the added salt until the filling is tasted.
- Chilling the assembled, unbaked pie for 15 minutes before baking helps the crust hold its crimped shape in the oven.
FAQ
Can I use leftover chicken straight from the fridge without reheating it first?
Yes. The chicken only needs to be shredded or diced before going into the filling; it will heat through fully as the filling simmers and then bakes.
How long is leftover cooked chicken safe to use before making this?
Cooked chicken is safe to use for up to 3-4 days after it was originally cooked, as long as it's been refrigerated at 40°F (4°C) or below the whole time.
Can I make this without a bottom crust?
Yes, a single top crust over the filling in a baking dish works fine and cuts the calories and prep time; just skip lining the dish and pour the filling straight in before topping.
Why is my filling runny instead of thick?
This usually means the roux (flour cooked into the butter) wasn't cooked long enough before the liquid went in, or the filling wasn't simmered long enough afterward; it should visibly coat a spoon before it goes into the crust.
