Homemade Chicken Pot Pie

Homemade Chicken Pot Pie

Ingredients

• 2 cups cooked shredded chicken
• (2) Campbells chicken/turkey gravy in jar
• (2) Top & Bottom piece Pie Crust
• Frozen Hashbrowns (diced) 16 oz. bag
• Frozen Peas & Carrots combination 12 oz. bag
• Onion, ¼ cup diced small (optional )
• salt & pepper to taste

Instructions

1. Preheat oven to 350 degrees.
2. Take pie crusts out of package. If you have purchased the ones in the tins take one tin out and thaw on counter. Turn the second tin upside down as it thaws.
3. While that it thawing mix together in a large bowl the shredded chicken, hashbrowns, peas & carrots, onion (opt) and gravy.
4. Add salt & pepper to taste.
5. When pie crust has thawed (15 minutes usually) add pot pie ingredients into pie tin with crust.
6. Then take the upside down crust and gently place it on top of the pie carefully. Spread it out and pinch the two pie crusts together on the seams.
7. Poke a few holes with a knife or fork on top of pie.
8. Cover and FREEZE if you want this as a freezer meal, or place in oven at 350 degrees and cook for 35-45 minutes until top is golden brown and you can hear the inside is bubbling.                                  Label: Thaw pie crust in fridge for 24 hours. Do not thaw veg/chicken mixture. Add gravy to frozen ingredients. Place one pie shell in 9 inch pie pan, pour in gravy/veg/chicken mixture,add salt and pepper to your liking,  add top pie crust. Bake in 350 degree oven for 35 to 45 minutes until top is golden brown and inside is bubbling. Jan 2014