More Great Recipes: Main Dish | Oven | Poultry | Savory Pie

The Best Chicken Pot Pie


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Member since 2006

Serves | Prep Time | Cook Time 75-85

Ingredients

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


Notes

I got this recipe from my new mother-in-law. It's my husband's favorite!

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