Chicken pot pie is a great way to use left over chicken. The other night I put a chicken in the crock pot, and have used the meat to make chicken enchiladas and chicken pot pie, plus there's enough left over to make chicken salad for lunch.
Chicken Pot Pie
2 pie crusts (can be homemade or store bought. I use pillsbury rolled pie crust)
1/4 chopped each, chopped celery, carrots, mushrooms, and onion
1 cup large chunks cooked chicken
2 small potatoes, peeled and cubed
4 cups white sauce (recipe to follow)
Roll out one pie crust into a deep dish pie pan. Layer chicken, potatoes, and vegetables into the crust. Pour white sauce over all ingredients. Cover with the second pie crust. Roll, flute, and pinch edges together. Cut four small slits in the top crust. Brush milk over the entire top crust. Protect crust edges with tin foil, and bake for 1 hour and 15 minutes in a 375 degree oven.
Melt 1/2 stick of butter in a large sauce pot. Add 1/2 cup flour and stir until all the butter is incorporated (will be the consistency of small lumps of peas). Let cook on med. heat for 2 minutes, stirring frequently. Add one can of chicken broth, whisking to smooth out the flour lumps. Add another can of chicken broth, or milk, cooking on med. high heat until thickened. Add a small touch (very small) of Rosemary, Thyme, and Sage. Add salt and pepper to taste.
This recipe can also be made with a single pie crust on top.
Let the pot pie rest for 15 minutes when done, giving the sauce inside more time to thicken as it cools.
For a creamier white sauce, use one can of chicken broth and one cup of milk, instead of two cans of chicken broth (although if you do this you may need to add chicken flavored 'better than bouillon').
An immersion blender might be needed to get rid of all the lumps in the sauce.
Letting the pie crust sit out at room temperature for 30 minutes prior will make it easier to roll.
The amount of sauce needed is approximate. We like our pot pie saucy. If you prefer it drier use less sauce.