Sysco Kitchen’s Leftover Pot Pie
Although leftovers aren’t always the most desirable option for dinner, you can actually save a lot of money by using them and you can dress them up in unexpected ways. Sysco Global Executive Chef Neil Doherty whips up an amazing Leftover Pot Pie using last night’s chicken and some tasty add-ons found in the fridge. The final dish will have you rethinking how you feel about leftovers!
- 1 Tablespoon olive oil
- 1 medium yellow onion chopped
- 3 cups roasted mushrooms (see Notes)
- 3 medium carrots peeled and chopped
- 8 asparagus spears trimmed and chopped
- Salt and pepper to taste
- 3 cups shredded rotisserie chicken
- 2 cups heavy cream
- ½ cup leftover or store-bought gravy (see Notes)
- 12 Southern-style biscuits frozen or canned
- 1 egg lightly beaten
- Preheat oven to 350°F.
- In a medium skillet, heat the oil. Add the onions and cook over moderate heat, stirring occasionally, until softened. Stir in the mushrooms, carrots, and asparagus. Season with salt and pepper.
- Add shredded chicken and heavy cream to the pan and let simmer for 2 to 3 minutes. Add gravy and adjust seasoning to taste.
- Place pot pie mixture in a baking dish, top with uncooked biscuits, and bake at 350°F for 20 minutes.
- When the biscuits are done, the dish is ready to serve!
This recipe is designed to use up leftover vegetables—cooked or raw—that you have in your fridge. To roast your own mushrooms, toss 1½ pounds of trimmed and sliced cremini mushrooms (or a mix of your choice) on a large rimmed baking sheet with a good drizzle of olive oil. Roast for 15 to 20 minutes, stirring halfway through, until they are wilted and beginning to brown. We like Williams Sonoma’s turkey gravy base as a store-bought option. Recipe courtesy of Sysco.
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