Chicken Pot Pie


Chicken Pot Pie

To lower fat, I only use the top crust, plus the bottom one usually ends up getting too soggy to really taste anyway.


What you’ll need:
  • 2 packages turkey gravy mix
  • 1 cup milk
  • 1 can cream of chicken soup *or* Cream of Potato.
  • 1 tsp. onion powder, or tbsp dried onion flakes
  • 1 thawed Pillsbury 9 in” pie crust
  • 2 or 3 cooked and shredded chicken breasts
  • 1 16 oz can of mixed veggies, or 1 16 oz. bag frozen mixed veggies.
  • *optional*- 2 medium potatoes, cubed, and cooked until tender
Heat gravy mix, soup, milk, water and onion over med-hi heat until it boils, then add veggies, cook until thawed. Add chicken, blend well. Pour into greased 9 in” pie dish or equivalently sized baking dish, cover with crust. Press crust edges against pan, then cut 3 or 4 1 in. slits, for vent holes.
Cook at 450 for 20-25 minutes, depending on your oven--just until crust is golden.

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