Chicken Pot Pie

Lauren Conforti

By
@Hutt5asl

Threw together this pot pie recipe from a leftover rotisserie chicken. I had enough to make 2 pot pies! We had one for dinner and I froze the other. My daughter made the pie crust from scratch, but pastry & I don't usually get along, LOL So, you can always use a store bought crust (but homemade, from scratch, is so much better!) My husband loved it so much, he said, "This is what wins contests!" :)

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8-12 (makes 2 pot pies)
Method:
Bake

Ingredients

FILLING FOR 2 (TWO) PIES:

4 c
cooked chicken, cut up
1 can(s)
peas
1 can(s)
whole kernal corn
1 can(s)
sliced carrots (use a sharp knife to cut them up in smaller chunks)
4
baking potatoes, cubed small
1 tsp
celery seed
salt & pepper to taste
3-4 c
chicken broth, thickened (or chicken gravy)
4
pie crusts (i make them with a top & bottom crust)
1
egg, beaten with water to make an egg wash

Step-By-Step

1Preheat oven to 350.
2Par boil the potatoes in salted water. Drain & add to other filling ingredients. Mix well.
3Divide all filling ingredients into 2 equal amounts in bowls.
4Place bottom crust into 2 oven safe bowls or deep dish pie plates.
5Bake both crusts for 10 minutes. This will help keep the bottom crust from getting too soggy.
6Remove from oven. Fill crust with the filling ingredients.
7Pour the thickened broth over the ingredients.
8Cover pies with the top crust. Brush lightly with the egg wash. Using a fork, poke several holes in the crust.
9Bake for about 45 minutes, or until crust is golden browned.

About this Recipe

Course/Dish: Chicken, Casseroles, Savory Pies
Main Ingredient: Chicken
Regional Style: American
Hashtags: #freezer, #Poultry, #Turkey