This pie makes use of leftovers. I used chicken in this recipe but this could easily be a beef pot pie using leftover roasted beef or steak, beef gravy, and leftover vegetables.
If you are on a low carb or gluten-free diet, I have included recipes for both regular pastry and a low carb/gluten-free pastry.
1 ½ cups leftover cooked chicken, cubed
(leftover from Oven Roasted Butterflied Chicken)
½ cup frozen peas
2 cups chopped leftover vegetables or a combination of carrots, onions, green beans or peas
1 cup leftover chicken gravy
Pie Crust Dough for a double crust (store-bought or homemade recipes below)
In a mixing bowl, combine the chicken, vegetables, and gravy. Mix well and set aside.
Place one rolled out pastry crust in a 9-inch deep dish pie plate. Add the chicken filling and cover with a second crust. Crimp the edges and seal the crust all around the pie. Cut 4 slits in the top crust and brush the top with melted butter. (Pie can be refrigerated until ready to bake.)
Preheat the oven to 425 degrees F. Place the pie in the oven and bake for 15 minutes. Lower oven heat to 375 degrees F and continue to bake the pie until the crust is golden and the filling is bubbly about 30 minutes.
All-Purpose Flour Pastry
2 1/2 cups all-purpose flour
1 1/2 teaspoons granulated sugar
1/2 teaspoon sea salt
2 sticks (16 oz) COLD unsalted butter diced into 1/4″ pieces
6 tablespoons of ice water
Place flour, sugar, and salt into the bowl of a food processor and pulse a few times to combine.
Add cold diced butter and pulse the mixture until coarse crumbs form.
Add ice water and pulse just until moist clumps or small balls form and the dough sticks together when pinched. If the dough is too dry, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
Transfer dough to a floured work surface, and gather dough together into a ball. Divide dough in half and flatten to form 2 disks.
Cover with plastic wrap and refrigerate 1 hour before using in the recipes.
Low Carb-Gluten Free Pastry
4 cups almond flour blanched
1 teaspoon of sea salt
4 tablespoons butter melted
2 egg whites (I use the refrigerated carton of egg whites, such as Egg Beaters)
4 tablespoons water
Combine egg whites and water.
In a food processor, combine almond flour, salt, and butter. Pulse for 5-6 pulses. Drizzle in egg white and water mixture. Pulse all ingredients together until a dough forms. If the dough seems dry add another tablespoon water.
With hands, form dough into two balls and then flatten each on a piece of wax or parchment paper.
Cover the top of each dough disc with wax paper or plastic wrap and then roll out into a pie crust circle to fit a 9 to 10-inch pie plate. Follow directions about for completing the pot pie.