Chicken Pot Pie – Loaf Pan Version
By Henny Shor, Jerusalem Post, December 6, 2025
https://www.jpost.com/food-recipes/article-879231
Chicken Pot Pie – Loaf Pan Version
Honestly, I am not one for leftovers, but every Sunday I am grateful for the night off and happily enjoy whatever is left from Shabbat.The problem is that sometimes there are still leftovers from the leftovers, and that is where I draw the line. At the same time, I hate wasting food. That is exactly why this chicken pot pie is such a perfect solution, especially for anyone in the third stage of life who is cooking in smaller amounts and wants practical ways to stretch what they already have.
You can use up your leftover cooked chicken, and even a cup or two of leftover chicken soup works beautifully in the filling. It turns those pieces of chicken you are tired of looking at into something cozy and delicious, and no one, myself included, would ever guess it started out as leftovers.
Yields 2 loaf pans.
Instructions:
- 1 roll pastry dough, defrosted
- 1/3 cup olive oil
- 2 onions, chopped
- 1/3 cup flour
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 or 2 cups chicken broth or stock
- ½ cup parve milk or coconut milk
- 2½ cups cooked chicken, shredded
- 2 cups frozen or canned mixed vegetables, thawed
In a medium sized saucepan, heat the olive oil over medium heat and sauté the chopped onions for about five minutes until softened and lightly golden. Add in the shredded chicken, flour, salt, pepper, and optional seasoning and stir. Slowly whisk in the chicken broth and parve milk and cook until the mixture becomes thick and bubbly. Add the vegetables and let simmer for 5 minutes, then remove from the heat.
Divide the filling evenly between the two pans. Fold any dough that is hanging over the sides up and over the filling to close the pie. Cut a small slit in the center of each pie to let steam escape. Bake for 30 to 40 minutes until the crust is golden brown. Let the pies rest for a few minutes before slicing.
Freezing tip: Allow the second pan to cool completely, then double wrap it with foil and label it with a permanent marker before freezing. Defrost it in the fridge the night before using, and heat it in the oven before serving.
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| Enjoy! |
