family chicken pot pie

28 Pinches
Lubbock, TX
Updated on Jul 16, 2014

One of the families all time favorites! This is a good "use up" for leftovers or you can start from scratch ... both are E-Z ! Please feel free to vary veggies according to your families tastes !

prep time 30 Min
cook time 21 Hr 45 Min
method Bake
yield 4-6 serving(s)

Ingredients

  • 2 - deep dish, store bought piecrust, thawed
  • 2-3 large chicken breasts, cooked and cubed
  • 2 large russet potatoes, peeled, cubed
  • 1/2 medium onion, diced
  • 1 pound mixed frozen vegatables (or leftover veggies of choice)
  • 1 package mushroom gravy mix,prepared as directed
  • 2 packages swansons flavor boost concentrated chicken stock
  • 2 cups water
  • 1 1/2 teaspoons flour
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • - salt and pepper to taste

How To Make family chicken pot pie

  • Step 1
    Boil potatoes and onions until potatoes are just tender.
  • Step 2
    Add frozen veggies to pot and drain (this should thaw them and cool potatoes.
  • Step 3
    In separate bowl add all other ingredients except crust and chicken. mix well.
  • Step 4
    to gravy mixture add chicken and fold in veggie mixture.
  • Step 5
    Pour filling into prepared piecrust, top with remaining piecrust, crimp edges to seal and vent top.
  • Step 6
    bake at 350* , on a foil lined pan, 45 min or until golden brown
  • Step 7
    great with a salad on the side..... ENJOY !

Discover More

Category: Chicken
Category: Savory Pies
Keyword: #leftovers
Keyword: #One Pot
Keyword: #pot-pie
Keyword: #e-z
Keyword: #Customize
Keyword: #chicken
Ingredient: Chicken
Method: Bake
Culture: Southern

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