The Best Chicken Pot Pie
CATEGORIES
INGREDIENTS
- Cooking Time: 75-85
- 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
DIRECTIONS
- 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.