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
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FILLING FOR 2 (TWO) PIES:
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4 ccooked chicken, cut up
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1 can(s)peas
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1 can(s)whole kernal corn
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1 can(s)sliced carrots (use a sharp knife to cut them up in smaller chunks)
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4baking potatoes, cubed small
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1 tspcelery seed
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·salt & pepper to taste
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3-4 cchicken broth, thickened (or chicken gravy)
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4pie crusts (i make them with a top & bottom crust)
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1egg, beaten with water to make an egg wash
How to Make Chicken Pot Pie
- Preheat oven to 350.
- Par boil the potatoes in salted water. Drain & add to other filling ingredients. Mix well.
- Divide all filling ingredients into 2 equal amounts in bowls.
- Place bottom crust into 2 oven safe bowls or deep dish pie plates.
- Bake both crusts for 10 minutes. This will help keep the bottom crust from getting too soggy.
- Remove from oven. Fill crust with the filling ingredients.
- Pour the thickened broth over the ingredients.
- Cover pies with the top crust. Brush lightly with the egg wash. Using a fork, poke several holes in the crust.
- Bake for about 45 minutes, or until crust is golden browned.
