Unlike a traditional chicken pot pie, this recipe does not have a thick, rich sauce. I like to make this because it is a great way to use leftover chicken, and it only requires a few ingredients. The leftover pie will also reheat wonderfully in the toaster oven.
Ingredients
- One large chicken breast, cooked, and shredded
- 1 8 oz. can tomato sauce
- 1 cup peas and carrots, thawed
- 1/4 onion, chopped
- 1 tbsp. olive oil
- 1 packet rolled, refrigerated pie dough (you will use both rolls of dough)
- salt and pepper to taste
Preparation
Preheat oven to 425° F. Heat the oil over medium heat in a pan. Sauté onions until translucent, about 10 minutes. Add the peas and carrots, the chicken, and the tomato sauce and heat thoroughly. Season to taste with salt and pepper. Unroll the first dough on the bottom of an ungreased pie plate. Place filling in the dough, making sure to spread it evenly. Cover the pie with the second sheet of dough. Make a few slits on the top crust to let the heat escape. Bake for 20 – 30 minutes or until the top crust turns golden brown. Let rest for 5 minutes before slicing and serving. Serves 4.
