Rose Mary Mogan


I created this recipe for yesterdays dinner from left over Veggie Chicken & Dumplings, where there were very few dumplings & chicken left in the pot after dinner, but plenty of the liquid.

So to RECREATE THE RECIPE I ADDED EXTRA CHUNKY PIECES OF WHITE MEAT CHICKEN BREAST, & Peas & carrots along with other seasoning, & it turned out better than my original creation.

Dinner was ready in about an hour, as tasty as ever. A perfect way to use & recreate left overs.

The recipe for my Veggie Chicken & Dumplings is posted here at Just a Pinch. I am so proud of how this new creation turned out

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★★★★★ 1 vote
25 Min
1 Hr


1 pkg
refrigerated double pie crust (room temperature)
chicken & dumplings ( about 8 cups) leftovers
1 lb
frozen peas & carrots (microwave 5 minutes & drain)
2 can(s)
chunky white meat chicken breast(12.5 oz ea) drained
1/3 c
dehydrated minced onions
2 tsp
lemon pepper
1 large
egg plus 1 tbs water (beaten together)
1 tsp
dried thyme
1 1/2 tsp
coarse black pepper
1 tsp
kosher salt
chopped chives (as garnish) optional)


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1I used a deep dish Pie Tin, or use a 9X12X2 inch casserole dish. This is the size pie tin I used. Leave pie crust out of box on counter for about 15 minutes to reach room temperature so it unrolls easily.

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2Line bottom of pan with one of The full unrolled pie crust. It covers the entire bottom of the pie tin.PREHEAT OVEN TO 400 DEGREES F.

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3Drain canned Chicken breast and add to pie dish.

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4Add the frozen peas & carrots to a medium size bowl and heat in microwave for 5 minutes to remove ice crystals, drain any excess liquid.

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5Sprinkle most of peas over top of chicken, and save the remainder to the left over dumplings.

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6Sprinkle lemon pepper and thyme over vegetables and chicken in pan.

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7Add the left over chicken & dumplings to a large bowl then add the minced onions, and stir to mix with the remaining peas & carrots. The link for my VEGETABLE CHICKEN & DUMPLINGS recipe posted here is Vegetable Chicken & Dumplings

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8Ladle mixture into pie dish.

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9Unroll remaining pie crust and cut into medium size strips.

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10Use a fluted pastry wheel, pizza wheel or knife, to make desired size strips

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11Arrange strips over pot pie in desired pattern, overlapping and interlocking as you go if desired.

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12Crack a large egg into a small bowl, add 1 tablespoon of water and beat with fork till blended.

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13Brush top of crust generously with egg wash using a pastry brush.

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14Combine about 1 1/2 teaspoon coarse black pepper & 1 teaspoon kosher salt together in a small bowl and sprinkle over the top of crust for added crunch and flavor.

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15Place in preheated 400 degrees F oven, & bake for 45 minutes to an hour, or until crust is golden brown and mixture is hot & bubbly. BE SURE TO USE A SHALLOW PAN TO CATCH ANY POTENTIAL DRIPS FROM THE PIE AS IT COOKS. EITHER PLACE PIE IN THE PAN BEFORE COOKING OR BENEATH THE PIE AS IT COOKS.

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16Sprinkle top with chopped chive if desired and serve while still hot.

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17I made one to give away, using Pillsbury Crescent Rolls because I was out of Pie Crust, and it turned out FANTASTIC. THIS IS THE ONE I GAVE AWAY, to my house keeper, had planned to save it in the freezer for an easy dinner idea the next time. They LOVED IT.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy