Chicken Pot Pie

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  • 2 tablespoons oil
  • 1 medium onion, diced
  • 2 cups cooked, shredded chicken or turkey
  • 16 ounces frozen peas and carrots
  • 2 cups chicken or turkey gravy
  • 1 package pre-prepared pie crust


Preheat oven to 400°F.
Sauté onion in oil in a medium pan on medium heat until well browned.
Add chicken, vegetables and gravy to pot and heat thoroughly.
Place one pie shell in bottom of 9-inch pie plate; add chicken mixture and cover with top crust. Pinch crusts together to seal. Cut three or four slits in top crust to vent. Place on middle rack of oven and bake for 20-30 minutes or until crust is golden brown.

Alternative veggies:  Sliced mushrooms, diced potatoes, roasted zucchini, grilled corn, roasted red pepper


Recipe from Central Market Poulsbo - Culinary Resource Center
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