The Best Chicken Pot Pie
2 chicken breasts (skin and bones left on)
2 pie crusts
1 large baking potato
1 envelope chicken gravy mix
1 can cream of chicken soup
frozen peas and carrots
Boil the chicken breasts until cooked through. Remove from water and let cool.
Reserve 1 cup of the water.
Shred chicken by hand, discarding the skin and bones.
Preheat oven to 400.
Pierce the potato with a fork a few times and microwave for 4 minutes.
After the potato has cooled off, remove the skin and chop into bite-sized pieces.
Heat chicken, potato, cream of chicken soup and a couple of handfuls of peas & carrots in a medium saucepan.
Salt and pepper to taste.
Make the gravy in a small saucepan, using the reserved cup of water from the chicken.
Add the gravy to the other ingredients.
Roll out one pie crust into a 10-inch glass pie pan.
Add the filling.
Roll out the top crust and cut three slits to allow the steam to vent.
Place on a cookie sheet and bake until the top crust is golden brown, about 50-60 minutes.
Let cool about 10 minutes before cutting and serving.
Pairs Well With
I got this recipe from my new mother-in-law. It's my husband's favorite!