Chicken Pot Pie

Pot pie is a family favorite in any family. Hot chicken with seasoned gravy topped with pie crust always a crowd pleaser. And oohh so easy to make and inexpensive.

Cook vegetable in microwave for 5 minutes

Prepare pie shell Pie Crust. If using a double crust line bottom of pan.

In pan combine chicken, soup, gravy and vegetables, stir to combine. Cover with top crust. Poke several holes with a sharp knife to vent steam

Bake in 350 degree oven for 1 hour until top is golden brown and sauce is bubbly hot.

Let cool 15 minutes before serving.

  • 2 cups chopped chicken
  • 1 can cream of chicken soup
  • 1 cup chicken gravy
  • 1 small frozen package of mixed vegetable without lima beans
  • 1 small onion diced
  • 1 pie double shell
  1. Cook frozen vegetables 5 minutes in microwave.
  2. Place bottom pie shell in pie pan.
  3. Combine remaining ingredients and pour into pie shell.
  4. Stir to combine.
  5. Cover with remaining crust, pinch edges, poke vent holes with sharp knife.
  6. Bake 350º for 60 min. Put on bottom rack in oven to assure bottom crust gets cooked. Cover edges of pie with tin foil to prevent burning.
  7. I save all the small tidbits when I serve vegetable and keep them in the freezer until I make this.