I love chicken pot pies. Rather, I love to eat them, but not make them. The filling isn’t so difficult but the pie crust is intimidating. Pre-made pie crust works well and did, recently, when I made pot pies for the family. But then I found myself with extra filling and no more pie crust. That’s when I took advantage of some day-old Italian bread and came up with some really easy chicken pot pies!
Even Easier Chicken Pot Pies
Filling adapted from a recipe by Lucinda Scala Quinn in her book “Mad Hungry”:
1 Rotisserie chicken, diced up or torn into bite-size shreds
1/2 an onion, diced
1 carrot, copped
a pinch of salt
1 TBS flour
1-1/2 to 2 cups chicken or vegetable broth
1/4 cup grated Parmesan cheese
Saute the onion and carrot in a little butter or olive oil until both start to soften slightly.
Sprinkle the flour over the mixture and stir it around to make sure the vegetables are coated with the flour.
Pour in the broth and let it all cook until the broth starts to thicken.
Pour the broth and vegetable mixture over the chicken in a bowl. From here, you can continue to make the pot pies or, refrigerate the mixture the day before (it even freezes well).
When ready to make the pot pies, spoon the chicken mixture into oven-proof bowls or souffle dishes. Top with chopped bread cubes and drizzle olive oil over the top.
Place the baking dishes on a baking sheet and bake at 375 degrees for 20-25 minutes or until the bread cubes have become golden and toasted.
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