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

★★★★★ 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)


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.
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.
3Drain canned Chicken breast and add to pie dish.
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.
5Sprinkle most of peas over top of chicken, and save the remainder to the left over dumplings.
6Sprinkle lemon pepper and thyme over vegetables and chicken in pan.
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
8Ladle mixture into pie dish.
9Unroll remaining pie crust and cut into medium size strips.
10Use a fluted pastry wheel, pizza wheel or knife, to make desired size strips
11Arrange strips over pot pie in desired pattern, overlapping and interlocking as you go if desired.
12Crack a large egg into a small bowl, add 1 tablespoon of water and beat with fork till blended.
13Brush top of crust generously with egg wash using a pastry brush.
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.
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.
16Sprinkle top with chopped chive if desired and serve while still hot.
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.


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