One of my favorite ways to use up leftover chicken is in my homemade Chicken Pot Pie. Chicken Pot Pie was a favorite meal for me when I was growing up and continues to be a frequently requested dish in my own family.
Another great one pot dinner to try in your skillet is Easy One Pot Sausage and Rice. My kids love it!
In this Chicken Pot Pie recipe, I make it easy by using refrigerated crescent roll sheets as the shell, but you could also use homemade or refrigerated pie crusts. I like to make things easier during the week for my family, since I have five kids and therefor not a lot of time to make everything from scratch, so I often use shortcuts like canned soup and frozen veggies. Best yet, you can make this recipe ahead of time, wrap tightly in thick foil, and freeze for later baking.
Chicken Pot Pie
- 2 refrigerated crescent roll sheets (the one without perforations)
- 1 small bag frozen peas and carrots
- 1 family size can of cream of chicken soup (you could also use cream of celery or cream of mushroom)
- 2 cups chopped, cooked chicken
- 1/2 onion, minced
- pick one: chopped, fresh rosemary, thyme, sage
Preheat oven to 350 F. Roll out crescent roll sheets with a rolling pin. Take an 8 or 9 inch cake pan or deep pie dish and line with one of the rolled out crescent roll sheets. In a medium bowl, mix together frozen peas and carrots, cream of chicken soup, chicken, onion, and your choice of chopped herb. Dump filling into lined cake pan or pie dish. Top with remaining crescent roll sheet. Using scissors or a sharp knife, cut overlapping edges to within 1 inch of dish edge. Roll and press or flute. Cut 4 large slits for ventilation in top crescent roll sheet. Bake at 350 F for 35 minutes.