This chicken pot pie recipe is an easy way to use up and stretch a small amount of leftovers. Casseroles and pot pies are very economical to prepare. They also save you hundreds of dollars because they can be altered to use up all of the small bits of leftovers that would normally be tossed in the garbage. Another benefit is that most casserole dishes fit in a toaster oven, so you will save electricity and not heat up the kitchen during the summer.

INGREDIENTS

• leftover cooked chicken
• 1 medium carrot or equivalent in frozen carrots
  
• fresh or frozen peas (1/2 cup)
  
• 1 white potato
  
• 1 small yellow onion
  
• 2 sprigs of fresh parsley or 2 tsp. dried parsley
• 1/2 tsp. black pepper
• 1/4 tsp. salt
• 1/4 tsp. oregano
• 1/4 cup all-purpose flour
• chicken gravy (from when you cooked the chicken or a jar)
• pie crust
  

DIRECTIONS:

1. Peel carrot, potato, and onion. Cut into small bite-size pieces and put in mixing bowl.
2. Chop fresh parsley and add to mixing bowl.
3. Add peas to bowl and stir to combine the ingredients.
4. Remove leftover chicken from the bone and cut into small pieces. Add to vegetables and then set the mixing bowl aside.
5. Put the salt, pepper, oregano, and flour in a separate bowl. Stir until completely blended and then pour it over the chicken and vegetables. Toss until everything in the mixing bowl is coated with the seasoned flour.
6. Prepare the pie crust (or use a purchased one) and line the casserole dish.
7. Pour the filling onto the pie crust and then pour the gravy evenly over everything.
   
8. Put on the top crust. Crimp the edges tightly so the juices will not overflow.
9. Bake in a 350 degree oven for 35 to 45 minutes until the carrot and potato are tender. Note: If you are using leftover cooked potatoes from a previous meal, then reduce the cooking time to 25 minutes in a preheated oven.
   

Variations:

Add whatever leftover vegetables you have to make a colorful and tasty meal.

Cooked turkey or cooked cornish hen can be substituted for the chicken.

If your family does not like oregano, then substitute thyme.

Don't skimp on the gravy --- it is the moisture in the casserole.

Note: Do not use canned vegetables as they have a tendency to turn to mush, especially peas.

COST-EFFECTIVENESS:

The least expensive way to prepare chicken pot pie is to use leftover chicken that was on sale. I buy the 10 pound bags of frozen leg quarters for $5.90 at Save-A-Lot.

When you first cook the chicken, set aside the cooking juice to later strain and turn into gravy. This is much cheaper than store bought gravy and you are able to control the amount of salt.

It only costs a few cents, and a few minutes, to make your own pie crust. Simply mix the ingredients together and roll it out on a pastry board. Or buy Bisquick or Jiffy mix when they are on sale and you can make several different bread products (pancakes, pie crusts, etc) from the one mix.

Do not bake at a higher temperature. The different flavors need time to blend and the crust will brown nicely at 350.

Although it looks like a lot of steps, the prep only takes 10 minutes. Then put the chicken pot pie in the oven and relax until dinner is ready.

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