Real Recipes From Real Home Cooks ®

family chicken pot pie

Recipe by
janet kaskie
Lubbock, TX

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 !

yield 4 -6
prep time 30 Min
cook time 21 Hr 45 Min
method Bake

Ingredients For family chicken pot pie

  • 2
    deep dish, store bought piecrust, thawed
  • 2-3 lg
    chicken breasts, cooked and cubed
  • 2 lg
    russet potatoes, peeled, cubed
  • 1/2 md
    onion, diced
  • 1 lb
    mixed frozen vegatables (or leftover veggies of choice)
  • 1 pkg
    mushroom gravy mix,prepared as directed
  • 2 pkg
    swansons flavor boost concentrated chicken stock
  • 2 c
  • 1 1/2 tsp
  • 1 1/2 tsp
  • 1 tsp
    dried rosemary
  • 1 tsp
    dried parsley
  • salt and pepper to taste

How To Make family chicken pot pie

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