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Chicken Pot PIe

Chicken Pot PIe


2 Frozen Pie Crusts, thawed

1 Deep Dish Pie Pan

2 Large Potatoes Peeled, Cubed And Boiled To Just Barely Done And Drained.

2/3 Cup Of English Peas, I find these at my local Trader Joe' too

2 Cans Cream Of Chicken Soup

2 Tablespoons Finely Diced Sweet Purple Onion

2 Cups Cooked Cubed Chicken Breast

1 Level Teaspoon Salt

Dash Of Black Pepper

One Teaspoon of Dried Powdered Sage.

1 Cup Diced Cooked Carrots


1. Preheat your oven to 375 degrees. Take one of the thawed pie crusts and place it in the pie dish and push it down and around the bottom of pie pan. If there is any extra hanging over trim it away with a sharp knife and discard. With a fork place several holes around the bottom of the pie crust.

2. In a large bowl, mix all your ingredients very well. Pour into your prepared piecrust and then take your other thawed pie crust and cover the top of your pie and crimp it around the top of the pie pan with a fork. If you have crust hanging over trim it away with a sharp knife. Take a fork and poke fork prong size holes around in the top of your pie crust.

3.Take a pastry brush and brush melted margarine over the top of your pie. Set your pie pan in a larger pan and bake your pie 30-35 minutes until golden brown.