Ever wonder what to do with the poultry leftovers? I like to get a nice rotisserie chicken every once in awhile (the local grocery store has 5 buck cluck every Friday night), but I don’t always finish the bird. Chicken salad is always good, and so are chicken quesadillas. I like sandwiches, too. But one of the best things to do with leftover chicken is to make a pot pie. Good old comfort food. I even like the cheap frozen variety. A few years ago, I found a really good pot pie topped with mashed potatoes. Now it’s nowhere to be seen. Why would they discontinue something that good? Well, as they say, necessity is the mother of invention. I was feeling the necessity of mashed potato topped chicken pie, so I invented.
The pie crust part is pretty easy---Pillsbury makes a really easy and yummy one, but any homemade pie crust will do, as well. It was the filling that needed a little trial and error. I, of course, turned to my favorite web site, BakeSpace.com and did a simple search. It was there that I found a recipe submitted by my friend Karen. She posted a pot pie recipe that she had tried at Paula Deen’s restaurant. Now, Paula used a puff pastry crust and I was looking for one topped with mashed potatoes. So, I duplicated the filling, adding my own touches, and put it in a prepared pie crust. Then, for la pièce de résistance, I topped it with mashed potatoes. Yum.
Here is the recipe I used:
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box or make your own, which I did this time
1 jar (12 oz) chicken gravy
½ cup sour cream
1 tablespoon cornstarch
1/3 teaspoon dried tarragon
1/4 teaspoon pepper
1 cup frozen mixed vegetables
2 cups chopped, leftover rotisserie chicken or use leftover turkey (think Thanksgiving leftovers)
3-3 1/2 cups mashed potatoes (again with the leftovers)
Preheat oven to 400 ° F. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
In large bowl, combine gravy, sour cream, cornstarch, tarragon and pepper. Stir until smooth. Fold in peas and chicken; pour into prepared pie crust.
Stir mashed potatoes until smooth. Spoon potatoes over the chicken mixture and spread with spatula, making sure the entire top is covered. Sprinkle on a little paprika for color.
Bake in preheated oven for 35 to 40 minutes, or until the potatoes just start to brown at the edges and the filling is bubbling. Let it sit for a few minutes (if you can) so that the gravy isn't too runny.
Here's a hint: Don't wait until the next day to take the picture--it's not as pretty--the gravy isn't runny enough!