An easy and delicious recipe. Add or remove veggies however you want. You can also use this recipe to make homemade chicken soup. Just cut up the veggies, shred the chicken, and cook it in chicken broth.
6 carrots, chopped
6 stalks celery, chopped
1 cup peas, fresh or frozen
1 cup green beans, fresh or frozen
1 cup corn kernels
1 yellow onion, diced
1 cup red potatoes, quartered
3 cups chicken broth
1 teaspoon thyme
½ teaspoon salt
½ teaspoon ground black pepper
4 (0.87 ounce) packets dry chicken gravy mix
4 cups water
1 (15 ounce) package double-crust ready-to-use pie crusts
1 whole roasted chicken, bones and skin removed, meat shredded
¼ cup butter, cut into pieces
1 egg
¼ cup milk
- Preheat oven to 425 degrees. Place a baking sheet on the rack you’ll bake the pie on.
- Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside.
- Put dry chicken gravy mix into another saucepan and slowly whisk in the water until smooth. Bring the mixture to a boil, reduce to medium-low, and simmer until partially thickened, about 1 minute. Set the gravy aside (it will thicken more as it cools).
- Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling and top with second crust. Seal the two crusts together and crimp with a fork.
- Whisk the egg and milk together in a bowl. Brush the egg wash over the top crust. Pierce the top crust several times to vent steam.
- Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.
Share your favorite chocolate dessert for the Sept/Oct issue. Submit at mainandbroadmag.com/recipe-submissions.
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