Friday, November 22, 2013

Chicken Pie

We love chicken pie. It's a comfort feel good food.
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.

1 Lb cooked chicken (cut up)
1-2 Cups mixed vegetables
½ Cup hot water
1 Chicken boullion
1 Pie crust
Garlic powder
Italian Seasoning


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 was shared on: Love Bakes Good Cakes, Sweet Bella Roos, Sugar and Dots, Crafty Allie, Livin the Mom Life,  Thirty Handmade Days, Cooking with Curls, Simply Gloria, A Peek into my Paradise, The Chicken Chick, Kathe with an E, Inside Bru Crew Life, Frugal Foodie Mama, Pioneer Momma, Anyonita's Nibbles, Pint Sized Baker, Mandy's Recipe Box, Chef in Training, Our Table for Seven, Wine and Glue, Mom's Test Kitchen, Lambert's Lately, Buns in my Oven, Sweet Haute, Saving 4 Six, Will Cook for Smiles, and My Personal Accent


  1. This recipe looks delicious! BTW I'm following from the Friday Follow Along link-up.

  2. Please fill my plate! I will be there soon. Looks yummy!


  3. My husband would love this! Thanks so much for stopping by and sharing on Family Friday Link Up Party!

  4. We 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}