left over chicken recipe

The Best left over chicken recipe

I love a good leftover chicken recipe because it’s the kind of meal that saves time without sacrificing flavor. There’s something so satisfying about taking yesterday’s roasted or grilled chicken and turning it into something new—whether it’s a quick weeknight dinner or a packed lunch for the kids. My family always asks for seconds when I make this, especially my youngest, who inhales it like it’s the first time he’s ever tasted chicken. It’s one of those recipes that works just as well on a busy Tuesday as it does when we’re hosting a casual weekend get-together with friends.

This dish is also a great way to stretch ingredients and reduce waste, which I’m all about. Chicken is packed with protein, and when you pair it with fresh veggies or whole grains, you get a balanced meal that keeps everyone full and energized. Plus, it’s so easy to customize—add whatever you have on hand, and it still turns out delicious. Whether I’m making wraps, salads, or a simple stir-fry, leftover chicken is my go-to for meals that are fast, healthy, and always a hit.

Leftover Chicken Pot Pie

4.5 from 1270 votes

A comforting and hearty pot pie made with leftover chicken, mixed vegetables, and a creamy sauce, all topped with a flaky homemade crust. Perfect for using up leftovers in a delicious new way.

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Prep Time20 mins

Cook Time25 mins

Resting Time0 mins

Total Time45 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Filling

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup milk or heavy cream
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil or butter

For the Crust

• 1 sheet store-bought pie crust (or homemade if preferred)
• 1 egg (for egg wash, optional)

👨‍🍳Directions

1. 1 Preheat your oven to 400°F (200°C).
2. 2 In a large skillet, heat olive oil or butter over medium heat. Add diced onion and garlic, sautéing until softened (about 3 minutes).
3. 3 Stir in the frozen mixed vegetables and cook for another 2 minutes.
4. 4 Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste.
5. 5 Gradually pour in the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it thicken (about 3-4 minutes).
6. 6 Add the shredded chicken, thyme, salt, and pepper. Stir well to combine and remove from heat.
7. 7 Transfer the filling to a 9-inch pie dish or leave it in the skillet if oven-safe.
8. 8 Roll out the pie crust to fit the top of the pie dish. Place it over the filling, crimping the edges to seal. Cut a few slits in the center to allow steam to escape.
9. 9 Optional: Brush the top of the crust with beaten egg for a golden finish.
10. 10 Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
11. 11 Let it cool for 5 minutes before serving.

🔧Equipment

• Large skillet
• Mixing bowl
• 9-inch pie dish or oven-safe skillet
• Rolling pin (if using homemade crust)
• Pastry brush (optional)

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 20g💛Saturated Fat: 8g❤️Cholesterol: 75mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 22g

📝Notes

Tips: For a quicker version, use store-bought pie crust or puff pastry. You can also add a pinch of paprika or cayenne for a little heat. If you don’t have mixed vegetables, use whatever you have on hand—broccoli, mushrooms, or bell peppers work well too.

Leftovers never have to be boring when you’ve got a solid chicken recipe in your back pocket. This one is my go-to because it’s quick, flexible, and always disappears fast—whether it’s a weeknight dinner or a last-minute potluck. No matter the occasion, it’s an easy way to stretch one meal into something everyone actually wants to eat.

❓ Frequently Asked Questions About Leftover Chicken Pot Pie

1. Can I use any type of leftover chicken for these recipes?

Yes! You can use any cooked leftover chicken, whether it’s roasted, grilled, boiled, or even rotisserie chicken. Just make sure it’s fully cooked and hasn’t been left out at room temperature for more than 2 hours to ensure food safety.

2. How long can I store leftover chicken before using it in a recipe?

Leftover chicken can be safely stored in the refrigerator for 3–4 days or in the freezer for up to 3 months. If freezing, portion it into airtight containers or freezer bags to maintain freshness. Thaw frozen chicken in the fridge overnight before using.

3. What are some quick and easy recipes to make with leftover chicken?

Here are a few simple ideas: – Chicken Salad: Mix shredded chicken with mayo, celery, grapes, and nuts. – Chicken Tacos: Warm tortillas and fill with chicken, salsa, avocado, and cheese. – Chicken Pasta: Toss with cooked pasta, olive oil, garlic, and veggies. – Chicken Soup: Simmer with broth, vegetables, and herbs for a comforting meal. – Chicken Fried Rice: Stir-fry with rice, eggs, and your favorite veggies.

4. Can I reheat leftover chicken before using it in a recipe?

Yes, you can reheat chicken before incorporating it into a dish, but it’s not always necessary. If you’re making something like soup, tacos, or pasta, you can add the cold chicken directly—it will warm up as the dish cooks. If reheating, do so gently (to avoid drying it out) in the microwave, oven, or on the stovetop with a splash of broth or water.

5. How do I prevent leftover chicken from drying out when reheating?

To keep chicken moist when reheating: – Microwave: Cover with a damp paper towel and heat in short intervals. – Oven: Wrap in foil with a little broth or sauce and bake at 300°F (150°C) until warmed through. – Stovetop: Simmer in a pan with broth, sauce, or a splash of water. – Air Fryer: Spritz with oil and reheat at 350°F (175°C) for 3–4 minutes. Avoid overcooking!