Whenever I have leftovers I try to repurpose them into a new dish. In this case, I made a whole roast chicken, but because it’s only the two of us at my house, we can’t eat a whole chicken. So, I used the leftovers to make a chicken pot pie because its the most delicious and warm comfort food. Using wine elevates this dish ever so slightly, and you can find ways to cut corners, like using store bought pie crust. On a cold winter day, this recipe is sure to be a hit in your household!

 6 servings / 20 mins prep time / 1 hr 15 mins total time

Ingredients

2 carrots, diced

1 celery stalk, diced

1 onion, diced

1 garlic glove, grated

1 cup frozen green peas

2 cups of cooked chicken

¼ cup butter

¼ cup flour

½ tsp dried thyme

½ cup white wine

1¼ cup chicken stock

½ cup cream

1 tsp of salt

¼ tsp pepper

2 pie crusts

Directions

Preheat your oven to 375°F.

In a skillet add the butter and once the butter has melted, add the carrots, celery, onion and garlic. Cook until the onions are translucent, and carrots and celery have softened, about 10 mins.

Add the thyme and mix until incorporated, about 1 minute. Then add the flour and cook until slightly browned and has coated all of the vegetables, about 1 minute.

Add the wine and mix until it has evaporated.

Add the chicken stock and stir until the sauce has thickened, about 5 minutes. Then add the cooked chicken and peas and cook until mixed through and peas have defrosted, about 3 minutes.

Add you first pie crust to a pie dish and then add your pot pie filling. Add the second pie crust on top and seal it by pressing the ends together. Cut two slits at the top for steam to escape during the cooking process.

Bake in the oven for 35 mins, or until the crust is golden brown.

Allow to cool for 5-10 minutes before serving and enjoying!