Leftover Chicken Pot Pie

This recipe is a fantastic and very delicious way to use up leftover cooked chicken. I will often bake or buy a whole chicken for us to eat for dinner. This does although mean that we have leftovers, so I like to use some of that leftover chicken to make Chicken Pot Pie. 

Not only does this allow us to reduce food waste, but it's also how we save money on groceries. So we are getting the most out of our grocery budget. 

Preparation Time: 20 minutes

Cooking Time: 1 hour

Makes: 4-6 serves

Ingredients you will need:

• 3.5 tbsp Butter
• 1 medium Onion, diced
• 1/2 cup Plain Flour
• 1 tsp Dry Parsley
• 1 tsp Dried Thyme
• 1 tsp. Salt
• 1/4 tsp Paprika
• 1/4 tsp Ground Black Pepper
• 1/4 tsp Garlic Powder
• 1 and 3/4 Cups Chicken Stock
• 1/4 cup Full Cream Milk
• 1/4 cup Heavy Cream
• 1/5 cup leftover cooked chicken, cut into approx. 1 cm cubes.
• 2 cups frozen mixed vegetables, thawed
• 4 cups of Mashed Potatoes

How to make this recipe:

1. Melt butter in a pan over medium heat. Add onion and celery to the pan and cook over medium heat until the onion is translucent.
2. Mix spices and flour, then add to the pan. Stir to combine and cook for 1 minute. This will thicken the sauce.  
3. Slowly add chicken stock to the pan and stir to combine. Adding this slowly will help the flour not to clump. Bring to a simmer and cook for 1 minute. Remove from heat and stir in milk, cream, chicken, and thawed vegetables. Allow cooling to room temperature.
4. Place cooled filling into the pie place and top with mashed potatoes. 
5. Bake in a preheated 180C oven until the top is golden brown and cooked through and the filling is hot. About 60 minutes.
6. Let sit for 10 minutes before serving. 

Serving Suggestions: Serve with oven-baked chips or a side salad.