Chicken Pot Pie

This sounded like a good way to use some of our 30 pounds of frozen chicken, and it worked well to clean out a couple items from the cupboards and freezer. It turned out really well and is a recipe that goes into my cookbook of Kerry's creations.


Chicken Pot Pie
2-3 cups cubed chicken breast
1 tsp. poultry seasoning
1/4 tsp. oregano
1/8 tsp. pepper
1/2 small onion (or substitute 2-3 shallots)
1 can cream of chicken soup
1 can mushroom gravy
1 bag frozen mixed vegetables
Double pie crust (homemade or pre-made)

Preheat oven to 425ºF. Bake bottom pie crust 10 minutes. Meanwhile, cook chicken with seasonings through onion. Once chicken is thoroughly cooked, add soup, gravy and mixed vegetables. Stir together well.

Pour mixture into pie crust. Top with second pie crust. Pierce crust with a knife several times. Bake at 400ºF 15 to 25 minutes, and then cover with aluminum foil. Cook an additional 20 to 30 minutes until crust is cooked thoroughly and golden brown. Cool at least 5 minutes prior to serving. Serves 8.