Tuesday, September 16, 2014

Chicken Pot Pie

1 cup cooked cup up chicken 
1 cup cooked sliced celery
1 cup cooked sliced carrots
1 cup cooked potatoes
1 cup frozen peas
1/2 cup cooked chopped onion
3 packs of gravy (2 cups)
1 chicken bouillon cubes
1/4 tsp onion powder
1/4 tsp celery salt
Pillsbury Pie Crust deep dish

Seasoning for the chicken:
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
1 tsp rosemary
1 tsp pepper
dash of salt

Boil the vegetables so they are soft but still tender. Bake the chicken at 350F for 15-20 minutes make sure you cut into chicken to double it is done.
Mix the vegetables and chicken together. 

Make gravy as per packet instructions add bouillon cubes and fully dissolve. Stir onion powder and celery salt in. Pour over meat and veggies lifting with fork to let gravy run through. Don’t make gravy too thick.  (I found that it might be easier to mix the gravy and vegetable mix in a separate bowl before putting it in the pie shell.
Cover pie bottom with pie top. Cut slits in pastry top. 
Bake at 400F for 30 minutes or until heated through and light brown. 

By Alyssa Bell

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