Being a small family, we always have half a pie left over (oh darn, lunch tomorrow) which is why I do not have a gravy inside my crust.
Keeping the pie drier while cooking makes for a better reheating the next day.
Ingredients:
1 Lb cooked chicken (cut up)
1-2 Cups mixed vegetables
½ Cup hot water
1 Chicken boullion
1 Pie crust
Garlic powder
Pepper
Italian Seasoning
Directions:
1. Preheat oven to 350
2. Put one crust on bottom of greased pie plate, poke holes with a fork
3. Bake bottom crust for 10-15 minutes
4. Add chicken and vegetables
5. Dissolve bouillon in hot water and pour over chicken mixture
6. Season to taste
7. Place top crust, crimp edges, and cut air holes
8. Bake for 45-60 minutes
9. Serve with gravy
Basic ingredients
I want some now!
This recipe looks delicious! BTW I'm following from the Friday Follow Along link-up.
ReplyDeletePlease fill my plate! I will be there soon. Looks yummy!
ReplyDeleteCathy
My husband would love this! Thanks so much for stopping by and sharing on Family Friday Link Up Party!
ReplyDeleteWe just had pot pie the other night - and had never really thought about keeping it drier for leftovers :) This sounds wonderful! Pinned! Thanks so much for linking up to Freedom Fridays! {hugs}
ReplyDelete