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Easy Individual Chicken Pot Pies: What To Do With Leftover Baked Chicken

January 20, 2013
Chicken Pot Pie Ready to Eat

Here is part 2 of my series “What to do with leftover baked chicken.” Be sure to check out Chicken Spaghetti for another idea. I’ve also successfully made this with canned chicken that showed up in my pantry. I don’t know what I had purchased it for but two cans worked beautifully in this easy dish.

The thing I love about pot pies is for one, they are pie and pie is never bad; and two, in my mini versions you get your own pie. Who doesn’t feel accomplished when they polish off their very own pie (albeit a personal sized one)?

You can easily make this large, just use a larger dish and serve from it. I rather like the smaller individual potions.

You’ll love the heartiness and comfort food vibe this gives off on a fall or winter day. I know I do!

Makes 4 pies


  • 1 tablespoon butter/bacon fat/duck fat (the best fat you have available)
    1 medium yellow onion, diced
    1 pint white mushrooms sliced thin
    1 tablespoon flour
    ¼ cup white wine, optional (replace with stock if not using)
    1-1/2 cups chicken stock
    2 cups of baked/boiled chicken, pulled off the bone
    1 cup frozen peas and carrots
    1 bay leaf (remove before dishing)
    1 teaspoon ground thyme
    Sea Salt and White Pepper to taste
    1 package of prepared pie crusts (2)

In a medium sauce pot over medium high heat melt your fat. Add onion and mushroom and sauté until the onions are translucent and the mushrooms have given off their liquid. Add the flour and whisk until absorbed. Pour in the wine and whisk until no lumps appear, you may need to add some on the stock to achieve this. Once the lumps are out pour in the rest of the stock, chicken, and frozen vegetables. Add your seasonings and simmer covered for 1 hour.

Ready your four dishes. Fill each dish with ¼ of your chicken mixture (remove bay leaf). Roll out the crusts and trace the dish outlines on the dough. Cut out the dough and place on top of each dish, pressing firmly around the edge. Cut four slits for steam to escape.

Place your small dishes on a large baking tray and pop in a 375 degree oven for 20-30 minutes until the crusts are golden brown.

You can freeze the filling in a zip top bag prior to baking or freeze ready to bake pies if you can spare the dishes while they hang out in the freezer. If you freeze in the dishes make sure they are oven AND freezer safe, if so you can actually bake from frozen – about 55 minutes.

Pot pies are not only comforting, but a really easy way to reduce waste. What do I mean? I’ve thrown together a pie with leftover Katsudon pork cutlets, chicken noodle soup, asiago cheese and bell peppers and it was awesome. I use stuff I have in the fridge that I don’t want to waste and find a way to combine it into something new and tasty. They chicken stock and simmering for an hour ties all the flavors together.

Let me know what combinations you come up with. Don’t be afraid to freeze half a cup of something because it’s “not enough”… waste not, want not! I’ve saved two slices of pork tenderloin for two weeks in the freezer before using it in a pot pie (with chicken even, who says your meats have to match?). Good luck and happy nomming!

Chicken Pot Pie Ready to CoverPot Pie Dough CoverChicken Pot Pie Ready to BakeChicken Pot Pie Baked Golden BrownChicken Pot Pie Ready to Eat

One Comment leave one →
  1. January 20, 2013 9:31 PM

    Just found what I’ll be doing with my frozen leftover turkey! Thanks for the idea.

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