Chicken Pot Pie - Thanksgiving leftovers turned into the perfect comfort meal. Full Recipe ⬇️ below!

Turn your Thanksgiving leftovers into the perfect comfort meal with this homemade Chicken Pot Pie. It’s rich, creamy, and packed with holiday flavor — an easy way to upgrade leftover turkey or chicken. Great for winter meals, holiday cooking, or a cozy dinner idea. Chicken Pot Pie Ingredients Filling • 3 Tbsp unsalted butter • 2 Tbsp Oleico Creole Safflower Oil • 2 cups Yukon gold potatoes, diced • 3 carrots, diced • ½ onion, diced • 3 celery stalks, diced • 1 Tbsp roasted garlic paste • 1 can Cream of Chicken • 1 cup chicken broth • 1 cup heavy whipping cream • 1 tsp chicken bouillon • 1 tsp black pepper • 1 tsp smoked paprika • 1 tsp Cajun seasoning • 1 tsp all-purpose seasoning • ½ tsp turmeric • ½ tsp nutmeg • 1 tsp oregano • 1 tsp basil • 1 tsp parsley • 3 cups shredded chicken or turkey • ½ cup peas • ½ cup corn ⸻ Topping • 2 puff pastry sheets (thawed) • 1 large egg (for brushing) • 2 Tbsp heavy cream ⸻ Instructions 1. Preheat oven to 400°F. 2. Prep the crust: • Place one thawed puff pastry sheet in the bottom of your baking dish. • Poke holes with a fork and set aside. • Cut the second puff pastry sheet into squares for the top layer. 3. Cook the vegetables: • In a large skillet or pot over medium heat, melt the butter and safflower oil. • Add diced potatoes, carrots, onion, and celery. • Add all-purpose seasoning, turmeric, nutmeg, chicken bouillon, smoked paprika, and roasted garlic paste. • Cook 8–10 minutes, stirring occasionally, until vegetables soften and lightly brown. 4. Add the meat & base: • Stir in the shredded chicken or turkey. • Add the can of Cream of Chicken and mix well. 5. Build the sauce: • Slowly pour in the chicken broth while stirring. • Add the heavy whipping cream. • Let the mixture thicken for 2–4 minutes. 6. Season & finish: • Add oregano, basil, and parsley; mix well. • Add peas and corn. Simmer 3–4 minutes until heated through. • Taste and adjust seasoning (add more all-purpose or Cajun if needed). 7. Assemble the pie: • Pour the filling into the baking dish on top of the bottom crust. • Layer the puff pastry squares evenly over the filling. 8. Egg wash: • Whisk the egg with the heavy cream. • Brush over the pastry pieces. 9. Bake: • Bake 20–25 minutes, or until pastry is golden, puffed, and crisp. 10. Rest: • Let cool 5 minutes before serving. #N8InTheKitchen #ChickenPotPie #ThanksgivingLeftovers #HolidayRecipes #ComfortFood #EasyDinner