Saturday, November 26, 2011

Chicken Pot Pie

Tonight it is all about chicken pot pie. One of my favorite dishes and what makes it even better is it is simple to do and easy to add your own twist to it. I figure this is a good time to post this because the chicken can be replaced by turkey for that extra turkey from the big feast.

Pie crust
Frozen mixed vegetables
3-4 chicken breast or a rotisserie chicken (I used 3 fresh chicken breasts)
½ bag of frozen hashbrowns
2 small cans of chicken gravy
seasonings: salt, pepper, garlic salt, olive oil, butter

Start by taking on of the two crusts and putting it into the pan and cook it as the packages states I believe it is about 20 minutes at 400. While that is cooking if you decided to make the pot pie with fresh chicken breast then season them up and cook them in a pan until they are done, if you decided to use rotisserie chicken then go ahead and remove it from the bone. While the chicken breast cooks in another pan good the hash browns in some olive oil and butter.  I would add some garlic salt and pepper to the hash browns in order to incorporate the seasonings of the potpie throughout the whole dish.  Cook the vegetables as directed on the bag. Once the chicken is cooked… chop it up and add it to a bowl add the hash browns, mixed veggies, and 1-2 cans of chicken gravy. I prefer to only add 1 small can of gravy because I don’t like excess gravy… you will be able to tell from the mixture if you would like to add more. Mix all the stuff in the bowl together and add some pepper and garlic salt, pour the mixture into the cooked crust and topped with remaining uncooked crust and back for about 30 minutes at 375. Serve with a salad and you have a nice winter dinner.

Printable Recipe 

Right now we do not have any leftovers but I am going to make a turkey breast and some mashed potatoes, a twice baked candied yam, stuffing, cranberries and gravy. I love Thanksgiving so I am really sad this year we don't have any leftovers but I am going to make my own meal so we do! :)

I am excited to be home so that I can start on all the fun Christmas stuff I am making so that will be taking up some time in the next few weeks. I hope everyone has safe travels and enjoys any time off they get.


  1. trying it right now! (can you make the directions numbered next time :) THanks!
    I'm using real carrots and canned corn and frozen greens b/c that's what I had in the kitchen :) hopefully it'll look as good as yours!

    1. It should, it is all the same concept.

      I will work on numbering my recipe posts! :)


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