Homemade Chicken Pot Pie
Prep time: 1 hour 15 mins Cook time: 45 mins Total time: 2 hours
Serves: 2 Pies
2 cups cooked shredded chicken (I use boneless, skinless chicken breasts roasted for one hour @350 in oven covered)
Homemade Gravy made from homemade chicken stock preferred or use (2) Campbells chicken/turkey gravy in jar
(2) Top & Bottom piece Pie Crust (I purchased pre-made ones in the tins for my freezer cooking, but you can make this homemade too)
Frozen Hashbrowns (diced) 16 oz. bag
Frozen Peas & Carrots combination 12 oz. bag
Onion, ¼ cup diced small (optional )
salt & pepper to taste
Preheat oven to 350 degrees.
Take pie crusts out of package. If you have purchased the ones in the tins take one tin out and thaw on counter. Turn the second tin upside down as it thaws.
While that is thawing mix together in a large bowl the shredded chicken, hashbrowns, peas & carrots, onion (opt) and gravy.
Add salt & pepper to taste.
When pie crust has thawed (15 minutes usually) add pot pie ingredients into pie tin with crust.
Then take the upside down crust and gently place it on top of the pie carefully. Spread it out and pinch the two pie crusts together on the seams.
Poke a few holes with a knife or fork on top of pie.
Cover and FREEZE if you want this as a freezer meal, or place in oven at 350 degrees and cook for 35-45 minutes
Credit: Recipe is property of COPYRIGHT HAPPY MONEY SAVER © 2014 |