The holiday festivities are over and you’re faced with a kitchen full of leftovers. You’re tired of the same plate of turkey and dressing. Before you send the rest of the leftovers to the trash, consider transforming them into new, delicious meals.
One idea for repurposing those leftovers comes from Andrea Snyder, co-owner of Urban Cookhouse and Farm Bowl + Juice Co. Her recipe for chicken pot pie can easily be substituted with leftover turkey.
The meal itself serves as a reminder of community during hard times–specifically, the Covid 19 pandemic. “This recipe belonged to the founder’s mother, Sherry Snyder,” she says. “It was served as a takeaway meal during Covid when we were unable to have dine-in guests.”
She recommends enjoying with a sweet dessert–like Urban Cookhouse’s famous brown sugar brownies, another staple recipe from Sherry Snyder.
Mrs. Snyder’s Chicken Pot Pie
1 whole chicken (or leftover turkey), boiled and pulled from bone
1 cup drained peas
1 cup diced and drained carrots
3 boiled eggs, chopped
2 cans cream of chicken soup
1 can cream of celery soup
¾ cup chicken broth
3 cups crushed ritz crackers
1 stick butter
Place a chicken (or turkey) in a stock pot with 1/4 cup of salt, add water and boil for approximately 1 hour. Reserve the broth and set the chicken aside to cool. Once cooled, remove the skin and bones from the chicken. Layer the bottom of a deep 9×13 pan with 1lb of pulled chicken. Spread the peas and carrots evenly over the chicken, then do the same with the eggs. In a separate bowl, mix the cream of chicken and cream of celery with the chicken broth and stir until combined. Pour the mixture evenly over the top of the pan. Using a spoon, gently spread the mixture out until everything is cooled.
For the topping, melt 1 stick of butter and mix with 3 cups of crushed Ritz crackers. Sprinkle the mixture evenly over the top of the pot pie.
Bake uncovered at 350 degrees for approximately 30 minutes or until the top is golden brown and the liquid is bubbling and warm in the center.
