Easy Pot Pie Recipe!

I don't know about you, but as much as I love fish and veggies, winter time makes me want to eat heavier meals. Just something about a good hearty meal when it is cold is comforting. I stumbled upon this recipe on a whim. My family and I had leftovers and got creative to make a delicious pot pie! The cooking time does take a while, but the prep is easy. I never thought I could compare to Marie Callendar's Pot Pie, but for a quick version, this is pretty delicious. Once the pie and assembled, you leave it in the oven for about an hour! The nice thing is, everything is in a dish like this! Meats, veggies, and carbs. Add cheese or whatever! Make it yours.

Cook Time: 1 Hour

Prep Time: 20 minutes

Ingredients:

1/2 cup of peas (frozen)

1 box pillsbury pie crusts

1 packet of gravy

1/2 cup of raw carrots

1/2 cup of corn (frozen)

2 cups cooked chicken breast

Preheat Oven to 300 Degrees

The temperature needs to stay low so the pie crust doesn't burn, but it has time to cook thoroughly. While the oven is preheating, you will do the prep work with your veggies. Obviously, you may use whatever you would like in your pie and have on hand. They can be raw, frozen, or cooked depending on what have on stock or prefer. We just used what we had.

We cooked our frozen peas and corn in boiling water using a saucepan. If you are using canned, drain the water and set aside. Then, we peeled and chopped two fresh carrots. Each of the veggies should be around a 1/2 cup to go into the pie. For the chicken, we had a rotisserie chicken breast left over from Walmart. We shredded it and added it into the pie. You may cook chicken if you'd like, I'd say about 2-3 breasts depending on the size or use canned white chicken breast meat. I'd use 2 cans. Overall it should be about 16 oz of chicken or 2 cups.

Use a 8 inch pie pan and line with a bottom crust. Pinch the crust around the edges of the pan to secure the crust. Prepare the gravy per the instructions on the packet. Take off the burner and allow to cool.

Now, put all of your veggies into a mixing bowl along with the gravy and chicken. Mix together with spatula. This allows even distribution of the ingredients. Once mixed, pour filling into the pie. Grind pepper to your liking. Then, top your pie with the second crust. Make sure to cover it evenly and pinch again around the sides onto the pan and first layer of crust. Brush top crust with a thin layer of olive oil.

Bake in oven for about 60 minutes, periodically checking. Each oven cooks differently. Once golden brown on top, place on counter to cool. Allow 10-15 minutes to cool. The gravy will thicken! Once it thickens, cut and serve! Should provide about 6 decent sized pieces.