Pot pie is such a great outlet for leftovers - you can stretch a little meat a LOOOOONG way! You can use fresh chicken or turkey to make this dish, but using leftover meat from a roast bird makes this an easy AND frugal meal.
Leftover Pot Pie
2 cups shredded or cubed cooked chicken (turkey also works!)
1/2-2/3 bag frozen mixed veggies, partially thawed
2 cans cream of chicken soup
1/4 cup water or broth
1 Tbsp Mrs Dash, or season to taste with salt, pepper, and any other flavors you like!
1 package refrigerator pie crust (top and bottom)
-Preheat oven to 400 degrees
-Line bottom of a deep pie dish with one pie crust
-In a separate bowl, combine chicken, veggies, cream soup, water/broth and spices. Mix well.
-Pour into pie dish, top with second pie crust layers. Be sure to pinch and seal the edges well to avoid spilling. Cut 4 slits in the top of the crust.
-Bake at 400 degrees for appx 35 minutes (45-50 minutes if you are using raw chicken)
-Let stand 5 minutes before serving
Chicken - Free! (leftovers)
Frozen vegetables - $1.20
Cream soup - $1.20
Spices - $0.05
Pie Crust - $1.60
Grand Total - $4.00 for 6 servings!