Chicken Pie - MY WAY

Beth M.


This was so easy! I had prepared "Chicken Any Way", and I had decided to freeze it. There were two containers of it. Then when I got closer to supper-time, I decided to use one half of the prepared chicken and gravy to make a pie.

There was a package of prepared/refrigerated pie crust and I had frozen peas and fresh carrots.

When I suggested chicken pie along with scalloped potatoes, to my husband for supper, he said "sure that sounds good"!

Wow, and I thought he would say
"whatever, without enthusiasm"!

pinch tips: Flour, Eggs & Breading Techniques






15 Min


55 Min




pie crusts, one refrigerated package
pieces of cooked chicken breast (1 whole breast split and cooked)
1 c
of the gravy;
1 c
frozen peas
1 medium
carrot, peeled/sliced and diced
1/2 c
chicken broth, low salt

Directions Step-By-Step

Remove the pie crust from packaging and leave out for about fifteen minutes. When softer unroll and line a 9" pie plate with one crust.
Preheat the oven to 425 degrees. Cut the chicken into bite size pieces and place in a bowl.Cook the diced carrots and peas for about four minutes with a little salt. Drain and combine with chicken and gravy and broth. Adjust seasonings to your taste.
Pour all into the pie crust, and put the second crust on top. With a crimping motion turn the edge of the top crust over and under the bottom crust,about one inch, and evenly make a standing crust all around.
Bake for about 30 minutes, and turn oven down to 350 degrees. Cover the edge all around with a narrow strip of aluminum foil, to keep it from burning. Bake for about 20-25 minutes longer until nicely browned.

About this Recipe

Course/Dish: Chicken, Gravies, Savory Pies
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy