The best thing about roasting chicken is the leftovers. I am always trying to be more resourceful and my husband usually only likes leftovers one time. But I strongly dislikes wasting food, and that is why I try and come up with recipes that use leftovers but in a new way.

 

Honestly the only reason I made the roasted chicken recipe was because I wanted to make a pot pie. My husband and I went to see Ina Garten last week and she inspired me to make a roasted chicken dish, she had mentioned it is one of her favorites to make this time of the year.

 

The recipe I used was from from Bon Apetit Magazine

http://www.bonappetit.com/recipe/oven-roasted-chicken-thighs-with-carrots-and-yukon-gold-potatoes

 

 

But I am sure any leftover chicken roast recipe will do.

 

Filling Ingredients:

1 Leftover Chicken Thigh (bone removed and chicken pieces chopped uniformly

1 Cup of left over roasted potatoes and carrots

1/2 cup of sautéed onion

1 10 oz Can of  reduced fat cream of mushroom soup  (or cream of chicken or celery )

1 Tsp dried Sage

Salt and Pepper to taste

Crust Ingredients:

2/3 Cup of Shortening butter flavored

4-6 TB of ice cold water

2 Cups of AP flour

1 Tsp Salt

1 egg beaten for egg wash (for on top of crust)

Directions for crust:

 

Preheat oven to 375

1. Mix flour and salt with whisk. Cut in shorting into flour and salt with either a pastry cutter or using your bare hands. I like to use my bare hands until particles are pea sized. Sprinkle water using a TB at a time mixing with a fork or bare hands until flour is moist and pastry cleans side of bowl. Be careful not to over mix.

2. Divide dough into two balls. Roll out one of the dough balls onto a lightly floured surface (enough to fit pie dish). Once the pie dough is fitted into dish add pie weights or dried beans on top of dough and pre bake the bottom crust for  at least 5-7 minutes.

3. While baking crust, sauté chopped onions in 1 tsp of butter in a nonstick pan. Once onions are transparent add chopped leftover roasted carrots, potatoes, and soup. Season with salt, pepper, and sage.

4. Remove pie from oven and remove pie weights or beans and add in filling mixture. Set aside.

5. Roll out using rolling pin the second dough ball onto a lightly floured clean area on your counter. Roll  the dough out just enough to fit over the pie crust and filling. Pinch sides to seal and make 6 to 8 slits with sharp knife on the top of the pie so the steam can seep out and prevent a soggy crust.

6. Brush egg wash on top of pastry crust.

7. Bake pie for 40-50 minutes or until crust is beautifully golden brown.

Yields 8 to 10 Servings!