I know this one works with leftover turkey. Just use some chicken stock since you won't be cooking chicken in water for the stock:
COUNTRY CHICKEN PIE (serves 8)
2 cups diced onions
1 cup diced celery
1 TBL oil
4 cups diced carrots
6-8 chicken breast halves or 2 broiler-fryers, cut up
1/3 cup butter1/3 cup flour
1 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme, crumbled
1/4 tsp dried rosemary, crumbled
1 cup light cream or milk
Pastry to make lattice crust for 13x9" casserole

In a skillet, saute the onions & celery in the oil for 2-3 minutes. Steam the carrots 3 minutes, then set the partially cooked vegetables aside.
In a large soup pot, simmer the chicken in water to cover for 45 minutes or until tender. Remove from the heat & pull the meat off the bones, discarding the skin & bones. Measure out 2 cups of the stock; reserve the remainder for another use. Cut the meat into bite-sized pieces.
Melt the butter in a saucepan. Stir in the flour, salt, pepper, thyme & rosemary. Gradually add the 2 cups stock & cream or milk. Cook, stirring, over medium heat until thickened & bubbly; set aside but keep warm.
Roll out the pastry dough into a 13x9" rectangle & cut into strips.
Add the chicken, carrots, celery & onions to the warm sauce & heat until hot. Pour into a 13x9" baking dish & arrange the dough strips in a lattice design on top. Bake in a preheated 450° oven for 15 minutes or until the crust is golden.~~Portland Symphony Cookbook

NOTE: For individual pies, just ladle the meat mixture into individual baking dishes. You could use refrigerated store-bought pie crust to make the lattice tops or puff pastry cut to fit.

I use leftover chicken and gravy if there is any left over. If there is no gravy I make a "sauce" like ginger described...sort of.
Sautee:
1 small onion chopped
1 stalk of celery diced fine
1/2 stick of butter
Cook very slowly until the vegetables are very soft and most of the water in them has evaporated...do not brown.
Whisk into the butter veggies 1/4 cup flour, cook one minute and slowly whisk in 2 cups of chicken broth and cook slowly until thick, add 1 scant teaspoon of chicken stock base to the sauce ands tir until dissolved. Add 2 oz cream cheese ( 1/4 of an 8 ounce package) and stir until smooth.
I then open a package of frozen peas and carrots and gently toss 2 cups of that, with about 1 1/2 cups of cut up left over chicken and put it into a deep 1 1/2 quart casserole and cover with the gravy/sauce.
Top with a bisquit crust ( either make bisquits from scratch or use bisquick or in a real hurry open a package of frozen ones) Flatten the bisquit to about 1/4 inch, sprinkle with crumbled dry parsley and 1/4 tsp dried thyme leaves and cut a round to fit your casserole. It should fit right down on the the top of the chicken veggie gravy mix. Sprinkle grated parmesan cheese on top and bake at 375 until the top is browned and the gravy bubbley...about 20 to 30 minutes.
Linda C

Here's one I've made. I've frozen it, and it's good, but much prefer it freshly made.

* Exported from MasterCook *

Country Chicken Pot Pies

Recipe By :Southern Living Do-Ahead Cookbook
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
1/3 cup butter or margarine -- melted
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half and half
4 cups cooked chicken -- chopped
1 cup frozen peas -- thawed
1 teaspoon salt
1/2 teaspoon pepper

Saute first 3 ingredients in butter in a skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute stirring constantly. Add chicken broth and half and half; Cook, stirring constantly, until thickened and bubbly. Stir in chicken, peas, salt and pepper.

To prepare pastry mix flour and salt. Cut shortening into flour till the size of peas. Add water 1 tablespoon at a time and mix gently.

Divide basic Pastry into 8 equal portions. Roll 4 portions of pastry to 10 inch circle on a floured surface. Place in four 6 inch disposable pie pans. Divide chicken mixture over pastry in pans. Roll remaining 4 portions of circles over filling; fold edges under and flute. Cut slits in tops to allow steam to escape.

To Freeze; Cover tightly and freeze up to 1 month.

To Serve: Bake, uncovered at 400F for 1 hour or until crust is brown.

Source:
www.snider-mardox.com

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This is a favorite around my area of Piedmont North Carolina. It is really a simple recipe and can be frozen.

Moravian Chicken Pie

pie crust dough - for two crusts
or
2 Pillsbury All Ready Pie Crusts

Filling

3 cups cooked, chopped chicken (can use pieces or whole chicken)
1/4 cup flour
1 1/4 cups chicken broth (the richer the better)
salt and pepper
opt. dash of poultry seasoning

Put one crust in a deep pie plate.

Mix chichen, flour, broth, s&p, and poultry seasoning in a large bowl. Pour into the pastry lined pie pan. Cover with the second crust. Pinch edges together to seal and flute decoratively. Bake at 375-400 dgrees for 45 to 60 minutes. Serve hot.

Can be frozen before baking, then bake (frozen) at 400 for 1 to 1 1/2 hours.

If freezing, double wrap very well in Saran plastic wrap, then wrap again in heavy-duty foil or put into a large freezer zip bag.

The area Moravian churches make this and sell them to raise funds for their church. The always sell out.

Theresa, I like your chicken potpie recipe. It's just so simple. Question though, does the gravy thicken in the oven ok? If so, then I'm going to change how I've been making them for decades. Yours is just a much easier and faster way to reach the same place.

My thanks,
Tricia

Yes, Tricia - it does thicken up just fine. However, my sister said she likes hers just a bit more moist - to use 1 1/2 cups broth for her pies, please. I always add a spoonfull of Better Than Bouillon to my broth for a richer flavor.

These freeze great too! Who would have thought that something so simple could be so popular? You can actually cut a wedge of these after they're baked and it holds up well enough to serve.

My potpies usually turn out pretty good. Depending on my mood, I use either a double pastry crust, puff pastry, or simply topped off with biscuits. All are yummy, although DH prefers a top and bottom crust, as used with the pastry crusts.
I always use whatever chicken/turkey/beef I have leftover (usually around 2-3 cups) and leftover gravy (or make additional gravy using a mix - I probably use 2 to 3 cups gravy). To make the filling, I cube 3 or 4 potatoes, a small onion, and about 3 carrots, and parboil till tender. I then mix in 1 cup of frozen peas. Combine the veggies and chicken/turkey with the hot gravy, and turn into either the prepared crust, or a casserole sprayed with no-stick spray and top with whichever crust you desire. Bake at 400 degrees until nicely browned and done. Very tasty!
Barb