Leftover Chicken Makes a Delicious Pie
My grandmother was an amazing cook as many grandmothers are. She created a leftover dish that years later I used as a mainstay dish I served regularly. In fact, I often skipped the leftover aspect and made the dish to store in my freezer. I usually three or four secured and ready to go whenever I needed one.
Leftover Chicken Can Save on Your Grocery Bill
Using leftovers is a great way to save on your grocery bill. While you can simply reheat, and serve leftovers for a second meal, you can also make those leftovers go further. With a little imaginations, the roast chicken from last night meal can be transformed into an entirely new meal just in time for meal time.
It only requires a few short steps and your family will love it! This meal is economical and easy to prepare. You can use any type of chicken leftovers, such as roasted, baked, stewed, etc.
What you’ll need:
- 2 cups of chicken, chopped or cubed (cooked)
- 2 cups of rice (cooked)
- 1 can of small green peas (drained)
- 1 cup shredded cheddar cheese
- 1 medium onion (chopped and sautéed)
- 1 or 2 cans of cream of mushroom soup (undiluted) (use only 1 can if you prefer a drier filling)
- 2 prepared refrigerated deep pie crusts
- 1 deep pie dish
- Non-stick cooking spray
- Spray the pie dish with non-stick cooking spray and line with one of the crusts.
- Make several scores in the bottom of the crust using the back of fork tines.
- In a large mixing bowl add chicken cubes, cooked rice, drained peas, shredded cheese, sautéed onions and undiluted cream of mushroom soup. Using a large spoon, stir until thoroughly mixed.
- Pour mixture into pie crust, using the spoon or spatula to smooth filling to the edges.
- Top with the other pie crust and pinch to the edge of the bottom crust.
Create a Scalloped Crust Edge
You can dress up the pie by creating a scalloped edging.
- Hold your forefinger and thumb an inch apart to form a U-shape
- Place your forefinger and thumb along the inner rim of the pie crust.
- Using your other forefinger, press from the outside of the crust into the space between your other forefinger and thumb.
- This will create a scalloped edging.
- Continue to pinch the crust between your thumb and forefinger with your other forefinger until you’ve moved around the entire pie crust.
- You end up with a uniform and attractive scalloped edging to your crust.
Vent and Cook
Using the fork or a knife create a few short vents along the top pie crust. You can add an egg wash to the crust if you wish.
- Place pie in the center of a preheated 350o oven and bake for 20 minutes.
- Remove and serve immediately by cutting into pie wedges with a dollop of sour cream.
Try with Other Meats and Poultry
You can use this same recipe with turkey, other poultry or different meats. If using a spiced meat, add a teaspoon or two of the spice mixture to the filling for continuity of flavors. You can also add carrots and corn for sweetness.
Freeze for Later
If you don’t wish to serve the same meat or poultry two nights in a row, this pie is great for freezing and using later. You may decide to keep several of these in the freezer for a quick dinner or a great solution to unexpected dinner guests.