When the temperatures get colder, there’s nothing like warm delicious comfort food to soothe the soul. My delicious Hearty Chicken Pot Pie is filled with layers of creamy mashed potatoes, chicken, vegetables and gravy, then topped with a golden flaky crust. It’s the perfect recipe for those stay at home cozy days.
Prep Time: 30 min. Bake Time: 30 min.
Ingredients:
- 3 - cups shredded rotisserie chicken
- 1 - 10 oz. bag frozen mixed vegetables (thawed)
- 1 - cup chicken gravy (store bought or homemade)
- 2 - pie crusts (store bought or homemade)
- 4 - medium russet potatoes (peeled and cubed)
- 4 tbsp. unsalted butter
- heavy cream
- salt + pepper
- glass pie plate
- medium pot (potatoes)
- large baking sheet
Directions:
- Cook potatoes, then add butter, cream and salt and pepper (if desired).
- Mash potatoes using either a hand held masher or electric mixer until creamy.
- Cover and set aside.
- Preheat the oven to 425 degrees.
- In a large bowl add chicken, vegetables and gravy and combine well.
- Gently press one of the pie crusts into an ungreased glass pie plate and trim excess dough around edges.
- Add the mashed potatoes and spread evenly to cover the bottom.
- Add chicken mixture on top of potatoes and spread evenly.
- Lay the second pie crust on top and tuck the edges underneath the first pie crust edges.
- Using the back of a fork press to seal the edges.
- Cut several slits in the top crust (towards the middle) to vent.
- Place the glass pie plate on top of a large baking sheet.
- Bake in the oven on the middle rack for 10 minutes, then cover the edges and bake for an additional 20 minutes.