Chicken Pot Pie

Cheryl Jacobs

By
@mimijacobs

We love this on a cold winter day!


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Comments:

Serves:

4

Prep:

35 Min

Cook:

35 Min

Method:

Bake

Ingredients

4 c
chicken, cooked, deboned and chopped
1/2 c
chopped celery
1/2 c
chopped onion
3/4 c
carrots, chopped
3/4 c
potato, chopped
2 pt
chicken stock
1 pkg
chicken gravy mix
1 Tbsp
cornstarch
salt and pepper to taste
3/4 c
frozen peas
unbaked pie pastry for two-crust pie

Directions Step-By-Step

1
Combine celery, onion, carrot, potatoes, salt, pepper and stock in a heavy saucepan and bring to a boil; reduce to simmer and cook until vegetables are just tender.
2
In a small bowl, whisk together the gravy mix, cornstarch and a ladle full of the chicken stock from pot. Add to pot of stock/vegetables and continue simmering until slightly thickened. Gently stir in peas.
3
Lay one crust in deep dish pie plate, covering bottom with chopped chicken. Pour the stock/vegetable mixture over the top, and cover with second pie crust, sealing edges and cutting a couple of slashes in center. Bake at 375 degrees for 30-45 minutes or until bubbly and browned.

About this Recipe

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