Pot Pie of Any Leftover Meat

Based on the Cooking Jar’s Chicken Pot Pie


  • 1.5 lb of any leftover cooked meat, such as turkey breast, chicken breasts, pork
  • 5 tablespoons butter
  • ¼ yellow onion, diced
  • 5 tablespoons flour
  • 1½ cups chicken broth
  • 1 cup milk
  • 2 cups frozen mixed carrots, green peas, and/or corn
  • ½ cup celery, sliced (optional)
  • ¼ teaspoon celery seed
  • Salt and pepper to taste
  • 9″ pie crust


  1. Dice meat into cubes
  2. Over medium low heat, melt butter and stir in onions, cooking until onions are translucent 
  3. Add in flour and whisk for 2 minutes to combine and form a roux 
  4. Slowly pour in chicken broth and milk and whisk till smooth. 
  5. Simmer for 10-15 minutes until the sauce thickens, whisking occasionally 
  6. Add frozen veggies and celery to the sauce and season with celery seed and salt and pepper to taste.
  7. Add the diced meat. 
  8. Place the meat in a 10″ skillet and pour sauce over, coating evenly. Stir to combine 
  9. Roll out the pie crust to fit over the skillet, tuck in the edges and make several 1″ slits to let steam escape 
  10. Place the skillet on a baking sheet to catch drips and bake at 425 degrees F for 30-35 minutes or until crust is golden brown 
  11. Let it sit for 10 minutes minimum before slicing and serving warm

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