My Favorite Chicken Pot Pie Recipe
This chicken pot pie recipe is easy to make because it starts with a store bought precooked chicken. You can make two very large pies from one chicken, but this recipe uses half a chicken and makes one pie.
3 medium potatoes
2 medium carrots
1 medium onion
3/4 cup peas
1 1/2 cup water
1/2 small rotisserie chicken
1/2 tsp poultry seasoning
1 pkg turkey gravy mix
1 can cream of chicken soup (or mushroom)
Salt and pepper to taste
Wash, peel and cut up the potatoes and carrots into little cubes.
Place in a large pot, with the peas, diced onion and 1 1/2 cups of water.
Place on medium heat until the water boils, then turn to low and cook until the potatoes are soft about ten minutes.
While the potatoes are cooking, cut up the rotisserie chicken.
Line a large pie plate with either homemade pie crust or purchased pie crust.
Do not strain the cooked vegetables, add the cream of chicken soup (or cream of mushroom), and the turkey gravy mix.
Stir until the gravy mix is blended in, add the chicken and poultry seasoning. Stir together well.
Pour the mixture into the pie crust.
Layer with the second crust and seal the edges. For a chicken pot pie I like to make little slices in the top of the pie that look similar to bird foot prints. You can make any type of slits in the pie you like.
Bake at 400 until golden brown about half an hour.
Note: Chicken pot pie can boil over in the oven making an icky mess. I like to line a cookie sheet with parchment paper first and then place the pie on top. That way if it does boil over, no mess.
Serving Chicken Pot Pie
You need to let the pie cool for ten minutes or so before serving. This gives the sauce inside the pie time to cool and thicken. When feeding a hungry family they often do not want to wait for the pie to cool. If thats the case I just serve it up, and don’t worry about how “pretty” the slice of pie is.
This pie is good served with a plain salad or cole slaw.