I made Roasted Chicken last night and we just did not want to eat leftovers. So I made some really tasty "Chicken Pot Pies"
I roasted chicken breasts and fresh veggies in the oven then put the left overs in the fridge for the night. After cutting all the veggies and chicken into bite size pieces I mixed a can of Cream of Mushroom soup with the left over gravy from the night before.
I put it all into a bowl and microwaved until bubbling. I then added some Sage to give it a bit more flavor.
There was also a bit of frozen mixed veggies left over so they also went in the mixture. This is a great time to use up all the little bits of veggies you saved in the fridge. You know, the spoon fulls you just can't bring yourself to toss.
Again, after mixing all the ingredients together, microwave till bubbling. I put mine in for on high for about 4 minutes.
For the crust I used packaged Pie Crust. Roll it out and put the ramekin upside down on the rolled out pie crust, to cut the exact shape. Leave a bit on the sides for folding around the edges.
Fill the ramekins with the filling then add the pie crust topping. Don't forget to cut a slit in the crust to let the steam out. Brush with beaten egg then bake for about 25 minutes on 375' or until golden brown.
For a side dish I made a simple "Spinach Salad".
I'll have to tell you... these "Pot Pies" turned out really tasty. This is one way to use left overs and have your family think you made a new meal. (Mr. N hates left overs) Also, when you make individual servings it's always fun for everyone to have their own attractive "Pot Pie".
Rather than buying "Pot Pies" from your local grocers freezer give this easy recipe a try. It was fast and so simple using pre made ingredients.
I'll be joining