Pot pie is a great way to re purpose leftovers, I had half a roasted chicken, some chicken stock and a leek,( but use whatever you have, beef, ham, vegetables) I needed to use along with some pie dough in the freezer. This is so easy to make and doesn’t feel like you are eating leftovers. Comfort food that’s delicious, filling and so simple to put together. Here’s how to make it:

Chicken Pot Pie

makes one 9 inch pie

1/2 chicken shredded

2 cups sliced leeks, 1 small/medium onion or shallot

2 1/2 c chicken stock

1/3 c flour

1/3 c heavy cream

1 c peas

1 tbs better than bouillon or a bouillon cube (optional for additional flavor)

salt and pepper

single crust pie dough or puff pastry

Saute leeks, onion or shallot in your choice of fat until tender (I used bacon fat and some of the fat on top of the homemade stock). Add flour, stir to mix thoroughly and continue to cook for about one minute. Add the chicken stock stirring constantly until thickened. Now add the heavy cream, better than bouillon, peas , chicken, season with salt and pepper. Remove from the heat.

Once the filling has cooled, cover with the pie dough, crimp and cut a few vents, brush with egg wash and bake in a 375 degree oven for approximately 45 minutes until golden brown and bubbly.

For more recipes click here or visit @apuginthekitchen on instagram/meta