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!" :)


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Rating:

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

Directions Step-By-Step

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