Nothing says fall like rich, creamy, chicken loaded, veggie-loaded pot pie!! But! Who has time to make it… really between school, sports, work, errand, and the million other tasks on that todo list. So let’s fix that problem with a simple recipe to curve those pot pie cravings without the hassle of pie prep, let’s make some Chicken Pot Pie Gravy!!
My husband and child love chicken pot pie! I used to pick up a case of them every time I went to Sam’s run, just for them, because honestly, I wasn’t a fan. Then Jane got diagnosed with respiratory problems than a few years later came to her autism diagnosis. After a ton of research, I decided it may be best to cut out as much processed food as possible, which would be no more frozen pot pies. Husband and child not happy with mommy.
So, I decided to start making them from scratch. Now don’t get me wrong when I have a full weekend of nothing to do, it is perfectly fine I can prep and cook all day. Hahaha, who am I kidding that is a dream, I am a mom, and most weekends I am alone with my kids, and we have “other” events, errands, parties… I have never had a full day to prep. But! I did try once, that’s what matters right?
In the end like everything in life we should make a choice, and my decision was to take that creamy rich chicken pot pie filling, turn it into a sauce and then smoother toast, biscuits, or even puff pastry in a chicken and veggie loaded Chicken Pot Pie Gravy.
Now let’s get cooking! This recipe takes anywhere from 10-20 minutes depending on what you have leftover.
The first thing decides what you want to serve it over, biscuits, toast, or puff pastry. Cook according to package directions, or just toast the toast, directions are not needed.
Now make sure you have a deep skillet if you don’t just use a saucepan. Melt butter and add leftover chicken, mixed veggies, leftover gravy, and chicken stock. Stir until everything is well combined and the leftover gravy is completely dissolved into the chicken stock. Allow everything to cook together for 10 minutes until veggies are warmed through and sauce thickens. Serve and enjoy!
Next time you are in the mood for a warm, creamy, meat loaded, veggie-loaded, savory goodness of pot pie but don’t have the time just throw together some satisfying chicken pot pie gravy and curve that craving in a matter of minutes.
Chicken Pot Pie Gravy
- 1 tbsp Butter Unsalted
- 2 Cup Leftover chicken
- 2 Cups Frozen mixed veggies (carrots, peas, corn, green beans)
- 1/2-1 Cup Leftover chicken gravy
- 2 Cups Chicken Stock
- In a deep skillet add butter, leftover chicken, frozen mixed veggies gravy, and chicken stock. Stir until everything is well combined and the leftover gravy is completely dissolved into the chicken stock. Allow everything to cook together for 10 minutes until veggies are warmed through and sauce thickens.
- Serve over biscuits, toast, or puff pastry and enjoy!