Hillbilly Chicken Pot Pie Recipe. It’s Finger Lickin’ Good!
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You are going to love how easy this chicken pot pie is to make. Plus, as you’re cooking it, the scent in your home will be so intoxicating your neighbors will be stopping by asking to have dinner with you. LOL! I made this mesmerizing meal the other day for my pastor and his wife. we had them over for dinner. The casserole wa s amego hit and my pastor said that he hopes I bring this dish to the next church potluck. That was a pretty nice compliment!
Check out what my pals over at Group Recipes had to say about this recipe:
“Roasted chicken, ready made pie crusts, low sodium chicken broth, and fresh veggies makes a yummy Country Chicken Pot Pie! Comfort food at it’s finest.”
It doesn’t get any better than this, folks. Well, maybe it does, like, if you were handed over a check for one million dollars.
Ingredients
2 ready-made Pillsbury pie crusts
2 cups roasted chicken meat, chopped in bite size pieces
2 cups College Inn low-sodium chicken broth
2 Tbsp. Argo cornstarch
1 teas. McCormick poultry seasoning
1 cup carrots, chopped
1 celery, chopped
1 potato, peeled and chopped
1/2 cup Green Giant peas, frozen
Morton Salt and pepper to taste
1 Eggland’s Best egg yolk, beaten
Instructions
Steam carrots, celery, potato pieces until al dente. Drain and add frozen peas. Set aside to cool.
De-skin and de-bone roasted chicken. Chop meat into bite size pieces
In a medium saucepan, add chicken broth, cornstarch and poultry seasoning. Whisk to combine. Cook over medium heat until thickened. Remove from heat and cool.
Preheat oven to 425 degrees.
Roll out 1 pie crust to fit a deep dish 9″ pie dish. Brush with beaten egg.
In a bowl combine chicken, veggies and chicken broth mixture. Season to taste with salt and pepper. Pour into pie shell.
Roll out 2nd shell and cover pie. Crimp edges. Combine remain egg yolk with 1 teas. water and brush top crust. Cover edges of pie with foil to prevent burning.
Bake pie for 15 minutes. Lower heat to 350 degrees and bake for 45 minutes.
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Quick Tip: Serve this hillbilly chicken pot pie with homemade applesauce. Yum!
Thank you to Group Recipes for this delicious recipe and to Jeffreyw for this great picture!
3 Comments
Almost the same as the pot pit I’ve been making for well over 30 years. The main difference is that I make a half-broth/half-cream gravy and I do not put potatoes in my pot pie. My late husband and I are (were?) both diabetics, so I keep the carbs down to the crust and gravy. Also, an easy “hack” as they say these days is that I often buy frozen peas and carrots, pour out the amount I want for the pie and set it aside to thaw while I prepare the rest. Once everything is ready to go I pour off any water from the veggies thawing, mix everything together and put the pie in the oven. I usually either make a pot pie from Thanksgiving leftovers or make the filling with extra cream gravy and serve it over cooked white rice.
Thank you Lorraine. I plan to copy you? 🙂
How is this different then any other pot pie ? This is just almost identical to mine.but I use mix veggies.