From Leftovers to Gourmet: Transform Your Cooked Chicken into a Delicious Pie with This Simple Recipe

Craving a comforting, flavorful meal that’s surprisingly easy to make? Look no further than a classic chicken and mushroom pie. This dish is a true crowd-pleaser, perfect for a cozy weeknight dinner or a special occasion. And the best part? You can easily whip it up using leftover cooked chicken, making it even quicker and more convenient.

Why This Recipe is a Winner

This recipe is a testament to the magic of using what you have on hand. Whether you have a rotisserie chicken from the grocery store, leftover chicken from a previous meal, or even just a few chicken breasts, you can transform it into a delicious and satisfying pie.

Gathering Your Ingredients

Before you get started, gather your ingredients. You’ll need:

• Cooked chicken: About 1 1/2 cups shredded chicken.
• Mushrooms: Use your favorite variety – button, cremini, or even shiitake mushrooms work well. About 10 ounces sliced.
• Butter: For sautéing the mushrooms and enriching the sauce.
• Flour: For thickening the sauce.
• Chicken broth: To create a flavorful base for the sauce.
• Milk: For adding creaminess and richness.
• Salt and pepper: Seasoning to taste.
• Pie crust: You can use store-bought or make your own.

Preparing the Filling

Now, let’s get to the heart of the pie: the filling!

1. Sauté the Mushrooms: Melt a tablespoon of butter in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are softened and golden brown. This will take about 5-7 minutes.
2. Make the Sauce: Once the mushrooms are cooked, sprinkle in a tablespoon of flour and stir until it’s well combined. Slowly whisk in the chicken broth, making sure to break up any lumps. Bring the mixture to a simmer and cook for a few minutes, stirring frequently, until the sauce thickens slightly.
3. Add the Chicken and Season: Stir in the shredded chicken, milk, salt, and pepper. Cook for another minute or two, allowing the flavors to meld.

Assembling the Pie

Now that the filling is ready, let’s assemble the pie.

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Pie Crust: If using store-bought crust, roll it out according to the package instructions. For a homemade crust, you can find countless recipes online.
3. Line the Pie Plate: Press the dough into a 9-inch pie plate, making sure to crimp the edges.
4. Fill the Crust: Pour the chicken and mushroom filling into the prepared pie crust.
5. Top with the Crust: Cover the filling with the remaining pie crust, crimping the edges to seal. Use a fork to make a few vents in the top crust to allow steam to escape.

Baking to Perfection

With the pie assembled, it’s time to bake it to golden perfection.

1. Bake: Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
2. Rest: Let the pie cool for at least 15 minutes before slicing and serving.

A Delicious and Versatile Dish

This chicken and mushroom pie is a delightful meal on its own, but it can also be easily adapted to your preferences.

• Spice Things Up: Add a pinch of paprika, cayenne pepper, or a dash of your favorite hot sauce to the filling for a little kick.
• Go for Greens: Stir in a handful of chopped spinach or kale to add a nutrient boost and a touch of freshness.
• Cheese it Up: Sprinkle some grated cheddar or Swiss cheese over the filling before adding the top crust for an extra layer of flavor.

The Final Touch: Serving and Enjoying

The moment you’ve been waiting for is here! Slice your chicken and mushroom pie and serve it warm.

• Side Dishes: This pie pairs well with a simple green salad, roasted vegetables, or a side of mashed potatoes.
• Enjoy: Dig in and savor the comforting flavors of this classic dish.

A Culinary Adventure for Everyone

Making a chicken and mushroom pie with cooked chicken is a culinary adventure that’s both satisfying and rewarding. It’s a dish that you can tailor to your liking, making it a perfect choice for any occasion.

Frequently Asked Questions

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken for this recipe. Simply thaw it completely before shredding and using it in the filling.

2. What kind of pie crust is best for this recipe?

You can use either store-bought or homemade pie crust. If using store-bought, choose a refrigerated or frozen pie crust. For homemade, a classic double-crust recipe works well.

3. Can I make this pie ahead of time?

Yes, you can make the filling ahead of time and store it in the refrigerator for up to 2 days. Assemble the pie just before baking.

4. How do I know when the pie is done?

The pie is done when the crust is golden brown and the filling is bubbly. You can also use a toothpick to check if the filling is cooked through. If the toothpick comes out clean, the pie is done.

5. Can I freeze this pie?

Yes, you can freeze the cooked pie for up to 3 months. To freeze, wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before baking.