22+ Easy Leftover Chicken Recipes
These 22+ Easy Leftover Chicken Recipes are a great way to use up rotisserie chicken or turn your leftovers into something new. Here's how to make simple chicken pot pies using whatever chicken and veggies you have on hand.
Servings: 4 pot pies
Calories: 423kcal
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 cloves garlic minced
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp thyme
- 1/2 tsp dried sage
- 2 tbsp flour
- 2 cups chicken broth
- 1 1/2 cups leftover chicken
- 1 cup peas
- 1 puff pastry sheet
Instructions
- Preheat oven to 400 F. In a large skillet, heat olive oil over med-high heat. Add onions, garlic, celery, carrots, salt and pepper, sauteing for 4-5 minutes until softened. Add flour, sage and thyme, mixing well. Add chicken broth, bringing to a boil and letting mixture thicken. Stir in chicken and peas, then remove from heat.
- Divide chicken mixture evenly among 4 medium-sized ramekins (I use the Coringware kind). Roll out puff pastry and cut into thin 1/2-inch thick slices with a pizza cutter. Take slices and add to ramekins in a criss-cross fashion, or just place a large piece of puff pastry overtop of the whole ramekin.
- Place ramekins on a baking sheet and bake in the oven for 20 minutes until puff pastry is golden brown. Remove from oven, serve and enjoy!
Video
Notes
Cut down on prep time by placing a sheet of puff pastry over top of the ramekins instead of doing the criss-cross pattern.
Store the leftovers in the fridge for 3-4 days. Reheat in the oven for 10-15 minutes at 350 F.
Freeze this recipe for up to 3 months right in the ramekins. Reheat from frozen in the oven for 30 minutes at 375 F.
Nutrition
Calories: 423kcal | Carbohydrates: 42g | Protein: 20g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 36mg | Sodium: 882mg | Potassium: 537mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7800IU | Vitamin C: 34.7mg | Calcium: 50mg | Iron: 3.1mg