Recipe

Homemade Chicken Pot Pie Ala Leah Recipe

Add Step-by-Step Photos	Divaliscious / All my dishes 1 year, 7 months ago This is a take on an old favorite that so many of us grew up with. This version makes great use of left over chicken you may have. Since I had made a big roaster chicken and basted it up with my hoisin and lemon marinade -I had enough left over to ma... More Prep:20m Cook:30m Servings:8	Divalisciou
	easy quick what to do with left over chicken chicken pot pie carrots celery onions

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Ingredients

1 onion diced

2 carrots, diced

2 celery stalks diced

1 cup peas (frozen - and slightly thawed)

4 tablespoons flour

salt and pepper

2 to 3 cups cooked chicken up into bite-sized chunks

2 cups chicken stock - or for a creamier sauce - use 1 cup milk and 1 cup stock

1/2 teaspoon each of celery and/or onion salt (optional)

Directions

Preheat oven 400 degrees

In skillet, sautee diced onions, carrots, and celery for 8 minutes or until onions are soft.

Add flour and stir until blended.

Slowly add stock/milk liquid and over low heat, stir until thickened.

Add salt and fresh cracked pepper to taste. Add celery salt or onion salt if you would like along with a shake of dried red chili peppers.

In casserole dish add cut up chicken and peas - and stir till combined. Add sauce and stir once more till combined.

Top with rich biscuit topping (recipe above) or pie pastry - make sure to make 'slits' in pie pastry to allow steam to escape. If using the rich biscuit topping, you can have it not cover the casserole completely leaving some space on the sides (which is what I did) so that the steam can escape out the sides of your casserole (see photos).

Place your casserole into oven, and let bake for 30 minutes on the middle rack of your oven.

Put large cookie sheet or tin foil on rack below, to prevent any scorching on your oven floor from any boiled over drippings of your sauce - makes cleaning up a cinch!

Serve your chicken pot pie and enjoy with a fresh salad.

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