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the best chicken pot pie i ever had/move over maire calender

★★★★★ 2
a recipe by
Judith Smith
Lockport, NY

I didn't have a recipe for this I just used what I thought sounded right and OMG it was so good .my oldest son was here ,my other son & his girlfriend and I and everyone had seconds except me I had to put the last slice away so that when my daughter got home from work she could eat dinner bottom line everyone loved it .This will become a regular dish in my home

★★★★★ 2
serves 4-5 people
prep time 1 Hr
cook time 40 Min

Ingredients For the best chicken pot pie i ever had/move over maire calender

  • 1 pkg
    pie pastry, prepared for 2 crust
  • 1 can
  • 1 can
    small can potato
  • 1 can
    cream of chicken soup
  • 1 can
    cream of mushroom soup
  • 1 pkg
    turkey gravy mix
  • 2-3
    celery stalk chopped
  • 1
    medium size onion
  • 1 tsp
    minced garlic
  • 4-5 Tbsp
    olive oil
  • 1/2
    bag frozen boneless skinless chicken tenderloin partly defrosted
  • seasoning,salt,pepper,parsley,sage thyme and poultry

How To Make the best chicken pot pie i ever had/move over maire calender

  • 1
    season chicken with salt,pepper,thyme,sage,poultry,and parsley and let marinade
  • 2
    heat both creamed soups,and gravy mix in a pan with 2 cans water once heated and mixed together then put aside
  • 3
    heat a separate pan with olive oil and place minced garlic,onions,and chopped celery cook until soft and tender
  • 4
    heat another pan with oil about 1-2 Tablespoons chopped chicken into bite size pieces or smaller then place into heated pan and cook until no longer pink (I find that the Chicken is easier to cut when partially frozen
  • 5
    drain corn and potatoes set aside.
  • 6
    take pie crust and place in to 9 or 10 inch pie plate fallow direction on box.and start filling with cooked chicken,potatoes,corn,celery,onions,and garlic and gravy very carefully there will be more gravy than you need just put it aside.
  • 7
    then reason with a little salt,parsley,pepper.thyme,sage and poultry and cover with top crust and bake at 350 -400 for 30 to 40 min or until golden brown remember too fallow pie crust direction.

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