I’m from the South and I learned to cook at my Granny and Mama’s side. Now, they did everything from scratch but I don’t have time for that on weeknights when I need to feed my fam after a day at work and before kiddo activities. This chicken pot pie is a modern adaptation (with ready-made substitutions) of my Granny’s recipe and everyone loves it – so much that I have to make two at a time to make sure we have leftovers!
Granny Ray’s Chicken Pot Pie – Bert’s* edition
Preheat oven to 400 degrees
2 packages of Purdue Short Cuts Chicken (or a rotisserie chicken)
McCormick’s Original Country Gravy Mix
14.5 ounces of chicken stock
½ teaspoon of garlic powder
Frozen mixed veggies
Pillsbury refrigerated pie crusts
Combine the gravy mix and the chicken stock in a large skillet and whisk constantly until the gravy is thick. Add chicken, frozen veggies and garlic powder to the gravy and coat. Place one of the crusts in the pie tin and fill it with the mixture. Top it all off the other pie crusts, crimp the edges and cut vents in the top.
Bake at 400 degrees for 40-45 minutes.
(*In my family, they all call me Bert. I have no idea and neither do they!)
And what am I reading as I kick back and wait for the pot pie to be ready? RIVEN by Roan Parish!!!
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