February 14, 2017

1 Chicken, 3 Meals (Crock Pot Chicken, Pot Pie, & Salad)

Below is just one sample of many different ways to utilize a whole chicken throughout the week. 

For Meal #1, you can use any crock pot, oven, or grilling recipe where you are cooking the whole chicken. How far you are able to extend your chicken depends on how many people you are feeding and what size chicken you are using.

We used a 4.5lb chicken and fed:
Three people for Meal #1, Four people for Meal #2, and Three people for Meal #3.

TIP:  Don’t forget you can use the leftover carcass (bones) to make broth. Freeze some of the broth in ice cube trays, that way you can defrost and use small amounts in soups, water for cooking veggies, or anything you want to add extra flavor too. 

Crock Pot Honey Lemon Chicken
Original Recipe Found Here 


  • 2 tablespoons olive oil
  • 1 whole roast chicken
  • 4 tablespoons butter, softened
  • 1 to 2 teaspoons lemon pepper
  • 1 whole lemon
  • 2 tablespoons lemon juice
  • ½ cup honey
  • ½ cup orange juice
  • salt, to taste

  1. Heat olive oil in a large nonstick skillet over medium-high heat.
  2. Rinse chicken and dry thoroughly.
  3. Clean out the chicken cavity.
  4. Using the handle of a wooden spoon, carefully insert it underneath the skin, beginning at the neck. Slowly separate the skin from the meat without tearing through the skin. Set aside.
  5. In a small bowl, combine butter and lemon pepper; mash and mix with a fork until completely incorporated.
  6. Rub the prepared butter under the skin, around the entire bird, out to the thighs and legs, and on top of the skin. I find it easier to spoon a large chunk of the butter under the skin; then I use my fingers to spread it around by rubbing the chicken on top.
  7. Add chicken to the skillet and cook 8 minutes per side.
  8. Remove from heat.
  9. Pierce the lemon all over with a fork and place it inside the cleaned out cavity.
  10. Combine lemon juice, honey and orange juice in a small bowl; whisk well.
  11. Transfer chicken to the crock pot, pour the prepared honey sauce over it, and cook on LOW for 6 to 7 hours, or on HIGH for 4 to 5 hours.
  12. Carefully remove the lemon from the cavity and squeeze the juice out all over the chicken. You may want to put the lemon in a bowl and squeeze the juice out with a spoon or fork.
  13. Serve

Homemade Chicken Pot Pie

After the left over chicken has cooled from meal #1. Pull all the meat off the bones.
This recipe can easily be altered to your taste. You can replace the frozen veggies for raw, and add or cut back on any of the seasonings.

This is a great recipe to freeze leftover pieces of pot pie and thaw out for a quick weekday meal. 

Note: It's best to use a deep dish pie plate to cook the Pot Pie in.

  • 1lb rotisserie chicken meat
  • 2 cups frozen mixed veggies
  • 1 cubed potato (optional:  put the potato in the microwave for a couple minutes to slightly cook – you still want potato to be firm)
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 to 1 tsp poultry seasoning
  • 1 egg white
  • 1 3/4 cup chicken broth + just enough additional broth to cover veggies for cooking.
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crust

  1. Preheat oven to 375 degrees F
  2. In a saucepan, combine frozen veggies and cubed potato. Add enough broth to cover and boil for 10 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, poultry seasoning, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Taste test....if not salty or seasoned enough add a small amount more until satisfied– this will be the base flavor of the pot pie. Remove from heat and set aside.
  4. Brush the bottom pie crust with egg white and then bake 6 minutes in the oven
  5. Mix the Chicken, Veggies, and Sauce mixture together in large bowl.  
  6. Pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  7. Bake in the preheated oven for 40 to 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving. 

If you have any let over chicken from the previous meals, it makes a great topping on any salad.