Chicken Pot Pie

If you haven’t read before, I have a weekly routine I {try to} follow.

I shared 29 menu ideas with you at the beginning of the month but today I want to share one of those recipes. This is our family’s version of chicken pot pie. It is my best attempt to recreate a dish I had at a restaurant in Salt Lake City when I went to visit this fabulous lady in 2009. Sigh…I hate how the military moves us away from fabulous friends. She is awesome and you should check out her photography page.

But I digress, let’s get to that recipe shall we? I try to avoid using cans of cream of ____, so most recipes for chicken pot pie did not appeal to me. The best part about this dish?

Mashed potatoes.

Start with a rotisserie chicken or leftovers from roasting your own. If you want, you can simply boil two chicken breasts with some oregano, parsley, salt and pepper. Cube or shred the chicken and set aside.

While the chicken is cooking, boil about 4-6 small potatoes (peeled and cut into quarters) til soft. Add 1-2 Tbsp of butter and milk, whip smooth. This is when I love my KitchenAid stand mixer cause it does the work while I’m prepping the next part.

Preheat the oven to the temperature recommended by your pie crust packaging or recipe for the final cooking stage and place your stoneware in to preheat as well.

Meanwhile, heat up a package of frozen mixed veggies (we like carrots, peas and green beans) in a cast iron skillet with just enough chicken broth to keep the veggies from sticking. I usually grind a few shakes of salt and pepper on the veggies as they heat up.

Add the chicken and enough broth so that the ingredients can heat up and meld flavors for about 8-10 minutes without drying out. This is usually about 1 to 1 1/2 cups.

You can either continue layering right in the cast iron skillet or transfer it all to your preheated stoneware at this point.

Then it’s time for the reason you don’t need cream of anything soup.

Are mashed potatoes that good or is it just because I have cut way back on bread and starch that I have an overwhelming desire to go make this again?

Ahem, where was I? Oh yeah, bread and starch. After spreading the mashed potatoes all over the mixture, roll out a pie crust and slice a few slits in the top to let steam escape. Bake it according to your pie crust directions, keeping aluminum foil around the edges until the last few minutes to prevent burning. Since the ingredients are already hot, you don’t have to worry about the center being cold.

This is even faster if you are using leftover chicken and mashed potatoes. We’ve also made them in individual-serving size glass containers then microwaved for lunches.

What is your favorite meal made with leftovers?