CHICKEN POT PIE

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Chicken Pot Pie image

We love this on a cold winter day!

Provided by Cheryl Jacobs @mimijacobs

Categories     Chicken

Number Of Ingredients 11

4 cup(s) chicken, cooked, deboned and chopped
1/2 cup(s) chopped celery
1/2 cup(s) chopped onion
3/4 cup(s) carrots, chopped
3/4 cup(s) potato, chopped
2 pint(s) chicken stock
1 package(s) chicken gravy mix
1 tablespoon(s) cornstarch
- salt and pepper to taste
3/4 cup(s) frozen peas
- unbaked pie pastry for two-crust pie

Steps:

  • Combine celery, onion, carrot, potatoes, salt, pepper and stock in a heavy saucepan and bring to a boil; reduce to simmer and cook until vegetables are just tender.
  • In a small bowl, whisk together the gravy mix, cornstarch and a ladle full of the chicken stock from pot. Add to pot of stock/vegetables and continue simmering until slightly thickened. Gently stir in peas.
  • Lay one crust in deep dish pie plate, covering bottom with chopped chicken. Pour the stock/vegetable mixture over the top, and cover with second pie crust, sealing edges and cutting a couple of slashes in center. Bake at 375 degrees for 30-45 minutes or until bubbly and browned.

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