Homey Chicken Pot Pie
Serves: 4
Prep time: 30 minutes
Bake time: 45 minutes
1 box Trader Joe's Pie Crust, thawed
1 recipe of My Favorite Chicken Gravy
1 pound boneless skinless chicken, thawed and cut into chunks
1/2 cup sliced celery
1 1/2 cups sliced carrots
1 cup frozen peas
Preheat oven to 425 degrees.
In a large saucepan or pot, combine chicken, celery, carrots & peas. Add just enough water to cover and boil for 12 minutes. Remove from heat, drain, & set aside.
Make 1 recipe for My Favorite Chicken Gravy and set aside.
Place the chicken mixture in bottom of pie crust & pour chicken gravy over, stirring gently. Cover with top crust, seal the edges & make them look pretty, cutting any excess dough if needed. Make a few slits with a knife on top.
Bake for 15 minutes, then take out and put foil just around edge of pie crust. Put back in oven and continue to bake for 20-25 minutes or until pie crust is golden brown. Cool 10-15 minutes before serving.
NOTE: Make sure your pie dish is big enough. The pie crust should barely reach the top - I have tried this recipe with a pie dish that was too small, and the pot pie exploded over the edges, creating a mess that I wasn't prepared for. Needless to say, I almost burnt down our kitchen, and the night ended in tears and a run for pizza.
Prep time: 30 minutes
Bake time: 45 minutes
1 box Trader Joe's Pie Crust, thawed
1 recipe of My Favorite Chicken Gravy
1 pound boneless skinless chicken, thawed and cut into chunks
1/2 cup sliced celery
1 1/2 cups sliced carrots
1 cup frozen peas
Preheat oven to 425 degrees.
In a large saucepan or pot, combine chicken, celery, carrots & peas. Add just enough water to cover and boil for 12 minutes. Remove from heat, drain, & set aside.
Make 1 recipe for My Favorite Chicken Gravy and set aside.
Place the chicken mixture in bottom of pie crust & pour chicken gravy over, stirring gently. Cover with top crust, seal the edges & make them look pretty, cutting any excess dough if needed. Make a few slits with a knife on top.
Bake for 15 minutes, then take out and put foil just around edge of pie crust. Put back in oven and continue to bake for 20-25 minutes or until pie crust is golden brown. Cool 10-15 minutes before serving.
NOTE: Make sure your pie dish is big enough. The pie crust should barely reach the top - I have tried this recipe with a pie dish that was too small, and the pot pie exploded over the edges, creating a mess that I wasn't prepared for. Needless to say, I almost burnt down our kitchen, and the night ended in tears and a run for pizza.
