Can you believe that I have NEVER made a chicken pot pie? Ever? It’s just not something I grew up eating and so never served it to my family. Well the other day I decided I wanted to try one and after several attempts (ahem…failed attempts) I finally got a batch that was so good I had to share it!
The best part is you can add or remove anything you don’t like. Don’t like peas? Leave them out. Want potatoes? Add them in. This is a forgiving dish. Plus they are SUPER easy to freeze and heat later! Like it more “soupy”…add more gravy. Like it thicker? More veggies…less gravy!
Ingredients:
2 cups shredded chicken
2 cups veggies of choice (peas, corn, carrots, celery)
8 oz chicken gravy
1 Box refrigerated pie crusts (or homemade)- thawed.
Directions:
Mix chicken, veggies and gravy in a large bowl.
Preheat oven to 400 F.
Cut circles out of pie crust to fit inside the pie pan, leaving a half inch or so overlap to pinch edges.
Place a scoop of the chicken mixture inside the crust
Place a smaller circle of dough on top of the mixture, pinching edges of crust to seal it.
Poke holes or make a cut in the top to allow the steam to vent.
Bake 20-30 minutes (depending on the size of your muffin tin) until golden brown and hot. The mixture inside will bubble.
Serve hot & enjoy.
*Tip: You can even make these into MINI bites using a smaller muffin tin. You can freeze them unbaked or baked- which ever works better for you! If you like a crispier crust- then pre-bake the bottom shell before adding the chicken mixture. Cool, fill and follow the rest of the steps.
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- Cut Circles out of dough
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- Mix chicken, veggies & gravy
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- Place mixture in cups
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- Place dough on top and pinch edges
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