This Chicken Pot Pie recipe produces a rich, flavorful dish full of hearty vegetables and loads of meat. It’s a perfect use for leftover chicken or turkey.
Just once I made chicken pot pie the hard way. I roasted a chicken, picked all the meat off the bone, and then simmered stock from the remaining carcass. After all this work, I still needed to start prepping vegetables, cooking the filling, and mixing up pastry dough. The resulting pie tasted beyond amazing, but I never once repeated the experience. The mere thought of this labor-intensive recipe always wore me out before I managed to get started.
Since chicken pot pie is one of my favorite comfort foods, it didn’t take me long to develop a simplified recipe that cuts corners without sacrificing taste. There’s really no need to roast a chicken for the express purpose of making pot pie. If I have leftover chicken or turkey, I’ll use that, of course, but I often just pick up a rotisserie chicken or a precooked turkey breast from the deli section to chop up for the filling.