Recipe: Chicken Pot Pie… Oh My!
One of our favorite meals is chicken pot pie. Not only is a quick and easy meal to pull together at the last minute, it’s delicious too!
A few weeks ago I was able to pick up 6 boxes of Albertsons refrigerated pie crusts on clearance for $.50 a box. I knew immediately I was going to use one of the pie crusts for a chicken pot pie. The recipe is pretty straight forward and I have included a bunch of pictures. If you happen to have a few bottles of Heinz gravy left in your stockpile, this would be a FAB way to use it. 😉
3-4 Chicken Breasts, cooked and shredded
1 Box Refrigerated Pie Crust
2 Carrots, chopped
2 Potatoes, chopped
1 Onion, chopped
2 Tbs Olive Oil
2 Tea. Mc Cormick Italian Seasoning
2 Bottles Heinz Gravy
1 Can Corn, drained
Preheat oven to 350 degrees. Roll out 1 pie crust a place in pie plate. Set aside. In a frying pan saute carrots, onions and potatoes in olive oil until softened. In a large mixing bowl combine shredded chicken, vegetables, gravy, seasonings and combine. Pour filling into pie crust. Cover filling with second pie crust and crimp edges. Brush top of pie crust with egg wash. Bake at 350 degrees for about 40 minutes or until the filling is bubbling and the crust is golden brown. Cool slightly and serve warm.