Chicken Pot Pie
By
Lauren Conforti
@Hutt5asl
1
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!" :)
Ingredients
- 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
FILLING FOR 2 (TWO) PIES:
How to Make Chicken Pot Pie
- 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.
