June 30, 2009

Chicken Pot Pie

Chicken or turkey, cooked and shredded (or a can of chicken, drained)
1/3 cup chopped onion (dried minced onions works fine)
1/2 cup diced carrots
2 potatoes peeled and cubed
1/4 cup celery cut small
1/4 cup peas
1 cup chicken broth
1 cup chicken or turkey gravy (gravy packet prepared works great)
1/4 tsp. pepper
Garlic to taste (dried garlic works fine)
2 refrigerated pie crusts (such as Pillsbury) or make your own
You can add or leave out any vegetables to suit your taste

1. In a skillet heat vegetables, pepper, garlic, chicken, and chicken broth. Bring to a boil and boil for about 5-10 minutes. Or until vegetables start to soften. Add gravy.

2. Pour into a crust-lined pie plate. (I spray my pie plate to vegetable oil spray before I put in crust.) Top with second crust; seal edges and flute. Cut slits in several places in top crust. Put pie pan of a cookie sheet to catch anything that bubbles out during baking.

3. Bake in a preheated oven at 400℉ for 40 to 45 minutes or until crust is golden brown. During last 15 minutes of baking you can cover edge of crust with foil strips to prevent excessive browning (I have never had to do this). Let stand 5 minutes before serving.

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