One of the nice things about cooking a whole chicken is that it provides leftovers that can be turned into sandwiches, soup, casseroles, curries…or just have cold chicken and salad. There are many recipes using leftover chicken, and today I decided to make a chicken pot pie.
I started by dicing a medium onion, a pepper, a couple of carrots and a yellow potato, as well as cutting the leftover chicken into chunks. Â I put the carrots and potato in a bowl, covered them with water and put them in the microwave on high for 5 minutes. Meanwhile, I Â heated some coconut oil in the wok, and added the onions, reducing the heat to medium. I cooked them until they started to turn a golden colour, then added the pepper. Then I added a can of sliced mushrooms (drained), the chicken, and a can of mushroom soup. I lifted the carrot and potatoes out of the bowl with a slotted spoon and added them to the mixture. Then a half cup of frozen peas. Â I then stirred in a teaspoon of curry powder and a couple grinds of pepper. I set the oven to 400F, then put the chicken mixture into a casserole dish, and let it sit while I made simple scones/ tea biscuits. I put them on top of the mixture:
…and put it in the oven for about 20 minutes, then I dropped the heat to 300F for another 10 minutes. Meanwhile, I peeled a couple of potatoes and put them on to boil to make mashed potatoes. This took about 45 minutes from start to finish.
I like to make biscuits to top this with, but you can also use pie pastry, mashed potatoes or puff pastry. If you are trying to keep the calorie count down, use potatoes rather than anything made with flour:)
