Myer Lemon Chicken Pot Pie with Rosemary Salt Crust

I had some leftovers from the Roasted Myer Lemon Chicken with Rosemary Salt (recipe here) as well as roasted sweet potato and beets that were served with the meal that night.  I needed a quick meal that I could pop in the oven when I got home from work and a pot pie was created. 

I always seem to have prepared pie crust in the freezer because it’s so easy to use for a quick meal.  I also saved the drippings from the roasted chicken and used that for the gravy.


2- 3 roasted Myer lemon chicken legs/ thighs, deboned and cubed

1 left over sweet potato, peeled and chopped

1-2 left over roasted beets and/or roasted carrots, peeled and chopped

1 cup of frozen mixed veggies

Drippings from Myer lemon leftovers

2 TBs Flour

1 package of premade pie crust

1 tsp dry rosemary

1 tsp salt

Olive oil

Preheat the oven to 425. Place first 4 ingredients in a pie plate and in that order.  To make the gravy you will need to start a roux.  Place 2 TBs of flour in a sauce pan on a medium heat.  Add 4 TBS of the fat (top layer of drippings) to the pan and stir until pasty.  Then add 1- 1 1/2 cups of drippings, minus the fat, to the pan.  The best way to do this is to put the drippings in a plastic bag and hold it at an angle.  You will see the broth settle to the bottom and the fat on the top.  Next cut a small hole on the bottom corner of the bag and pour the broth into a liquid measuring cup.  Feel free to save the fat, also known as schmaltz, and refrigerate and use the next time you roast up your veggies or even frying up some eggs.

If you do not have enough drippings to make the desired amount of gravy, feel free to use chicken stock as well. Keep pan on medium high and stir until its par boiling.  Do not let it boil.  Keeping it at this temperature will help thicken it to desired consistency.

Once the gravy is done, pour on top of pie contents.  Roll out pie crust and put on top of pie pan and pinch the edges to make the crust.  Brush the top of the crust with a little olive oil and sprinkle with rosemary and salt.  Cover the crust with foil for the first 15 minutes of cooking. Take off foil and cook for another 15 minutes or until crust is golden brown. Let cool before serving.  My kiddos get so excited when we have pie for dinner and eat every last bite.  I think next time I’ll make another pie so we can have leftovers from the leftovers.