It's Simple Part Two

Nothing like stretching one dinner into two. In my continued effort to torture Superman, I mean, make dinners we can all eat together, I planned to make Chicken Pot Pie from the leftover chicken broth and pulled chicken from the Simple Crockpot Chicken.

I was a little nervous because Chicken Pot Pie is a touch too close to baking for me and if you've read this blog before you know how I feel about that! I was scared the pie crust wouldn't cook correctly or brown properly and all that, so I definitely did not even attempt to make my own. I actually happened to have this Trader Joe's pie crust in the freezer already since Thanksgiving, when I thought I might attempt some sort of pie but never mustered the courage.

This came together in about 15 minutes. I was able to put it together in the morning before school so that I could just throw it in the oven at dinner time. I also love that I could totally make and freeze this! I also loved that it was a yummy pot pie that had a fraction of the fat as the store bought version... take that Marie Calendar!

Add whatever veggies your people will eat... I went with carrots and green peas because they are my safest bet, but whatever you have will work!

Leftovers Chicken Pot Pie

Pie Crust (make sure the package has 2, do they all?)
3 cups of chicken broth (I used the leftover broth I refrigerated and saved)
2 cups cooked and shredded chicken
3 or 4 carrots, peeled and chopped
1 cup frozen peas
3 tbl olive oil
3 tbl flour
1/3 cup milk
1/2 cup 0% fat Greek Yogurt
Salt and Pep

FIRST get that chicken stock going. If you saved it from Crockpot chicken, there will be a layer of fat on the top after you refrigerate it. Skim that off, and then voila you have fat free chicken broth. It will look like jello! That means you did it right, congrats. So just put it in a saucepan over low heat and in 1 minute...

It will go from Jello to broth. If you're just using a box of broth, add some thyme. Mine already had thyme in it from the night before.

Peel and chop the carrots while that is heating up

Then throw them in the broth and let them simmer over a low boil so they can get soft. That's the only way my kids will eat them, anyway! (TIP - to speed things up this week I crockpotted carrots with the chicken so they were already cooked and ready to go into the pot pie, skipping this step altogether)

In another saucepan whisk in the flour with the olive oil

Immediately add 1/3 cup of milk, and keep whisking

Add in the carrots/broth, keep whisking

Add the Greek Yogurt, peas, and chicken, add salt and pepper to taste, and just stir it up and let it sit over low heat while you get the pie crust together

I was so scared at this point. Okay, just laid the pie crust down... no pam or flour or anything on the pie pan first. Crossing my fingers I don't screw this up.

Poured the mixture in

Put the top layer of pie crust on and pinched the edges around to seal it

OH forgot this in the ingredient list... but just whisk together 1 egg and a touch of water to make an egg wash for the top.

Brush onto the top

Put in a 425 degree oven for 25 minutes! It's so pretty! And I felt so domestic making a pie!!

I served this onto my finest dinnerware, a Thomas the Tank engine plate. I think it could have used another few minutes in the oven. 30 minutes for the pie crust might be better.

And now the true test!

No tears? Hooray! Worked for every member of the fam, even the smallest