The Best Chicken Pot Pie

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Member since 2006
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Serves | Prep Time | Cook Time 75-85

Why I Love This Recipe

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

Ingredients You'll Need

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.

Questions, Comments & Reviews

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