This pot pie recipe is super easy, and it makes a great way to use up leftover turkey and chicken especially if you have pie crust on hand.Ingredients | Chicken Pot Pie Frozen
3 small potatoes, peeled and cut into small pieces
2 (10.5 ounce) cans chicken gravy
1 ½ cups frozen peas and carrots
1 ½ cups chopped leftover chicken
2 (9 inch) refrigerated pie crusts
1 egg, beaten
Directions
Preheat the oven to 350 degrees F (175 degrees C).
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Drain and season potatoes with salt.
Combine cooked potatoes, gravy, peas and carrots, and chicken in a bowl.
Press 1 crust into a 9-inch pie pan. Pour potato mixture into crust and cover with second crust. Pinch edges to close pie, and trim off any excess from edges. Make a small cut in the center of the crust. Brush the top with beaten egg.
Bake in the preheated oven until golden brown, about 35 minutes.
You can use leftover cooked turkey and turkey gravy in place of chicken. Use any mixed vegetables you like.
Info | Chicken Pot Pie Frozen
prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
6
Yield:
1 9-inch pot pie
TAG : Easy Pot Pie With Pie Crust
Main Dish Recipes, Savory Pie Recipes, Pot Pie Recipes, Chicken Pot Pie Recipes,
