Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Drain and season potatoes with salt. Show Combine cooked potatoes, gravy, peas and carrots, and chicken in a bowl. Press 1 crust into a 9-inch pie pan. Pour potato mixture into crust and cover with second crust. Pinch edges to close pie, and trim off any excess from edges. Make a small cut in the center of the crust. Brush the top with beaten egg. Bake in the preheated oven until golden brown, about 35 minutes. Cook's Note:You can use leftover cooked turkey and turkey gravy in place of chicken. Use any mixed vegetables you like. I Made It Print Nutrition Facts (per serving)543Calories29gFat52gCarbs19gProteinShow Full Nutrition Label Hide Full Nutrition Label Nutrition FactsServings Per Recipe 6Calories 543% Daily Value *Total Fat 29g38%Saturated Fat 7g37%Cholesterol 59mg20%Sodium 953mg41%Total Carbohydrate 52g19%Dietary Fiber 6g20%Total Sugars 1gProtein 19gVitamin C 21mg105%Calcium 55mg4%Iron 4mg21%Potassium 651mg14% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I made this last week one night after work and we fell in love with it. I followed the directions to the T except for adding 1/4 tsp sage & 1/2 tsp poultry seasoning. I fixed this in a round cassarole dish and the only thing that was wrong with it is I should have double it and made 2! It was just DH & myself and the little that was left over went in his lunch. Thanks Karen, we will be making this lots this winter. icons / ellipsis / ellipsis-horizontal Just Cher Reply 11 
This crust recipe is delicious! icons / ellipsis / ellipsis-horizontal Nikki R. Reply 4
We loved this! I cheated and used Grands biscuits for the top but other than that I followed the recipe, we did double it and glad we did.Oh I added some poultry seasoning a little cayenne. Baked in a 9x13 inch pan it came out perfectly. icons / ellipsis / ellipsis-horizontal Robyn Reply 2
Everyone ate way too much and sneaked more in the middle of the night...so there were no leftovers for following day's lunches. Tweaks: added sage & used half & half Cooked in a 9x13 pan with double-crust recipe to cover just the top. Aluminum foil for the base because easier to clean up and even store. Like the many other reviews...the crust is great ~ it's like a biscuit cookie, not sweet. icons / ellipsis / ellipsis-horizontal Julie K. Reply 1
Delicious! icons / ellipsis / ellipsis-horizontal Anne B. Reply 1 Added sage while cooking up the gravy; used 1.5 rotisserie chicken from Costco, remaining 1/2 was used to make a chicken sandwich for the cook :) ; instead of bouillon cubes / chicken broth i used "better than bouillon" roasted chicken; used half & half instead of milk. icons / ellipsis / ellipsis-horizontal Julie K. Reply 1 I loved this recipe! It was realy easy to make and it tasted wonderful. I had to make a couple of small adjustments due to what was one hand. I used cream of chicken soup and skipped the broth, milk, butter and flour mixture, and added garlic powder, onion powder. When cooking the chicken I seasoned it with a little creole seasoning. I also used a bag of corn, carrots and green beans instead of the peas and carrots and added a large chopped up cooked potato. I loved this and will be making it again! What is pot pie crust made of?The pie shell and crust can be made from scratch or can be fashioned from store bought pie crust or biscuit dough and includes ingredients such as butter, lard, olive oil, flour, and shortening. Once prepared and served, the pot pie leftovers can be stored in the freezer for later consumption.
What is the trick to making pie crust?Keep It Cold. Keep the Butter Cold. ... . Use Your Fridge To Keep Other Ingredients Cold. ... . Chill Thoroughly. ... . Handle Dough Gently. ... . Evenly Distribute Butter. ... . Roll Dough Away From You. ... . Don't Knead Too Much. ... . Don't Be Afraid To Leave Crumbles.. What can I use if I don't have a pie crust?Crispy Rice Cereal. A little peanut butter is all it takes to morph crunchy cereal into a moldable mix for a playful pie crust. ... . Waffle Cones. Scooping ice cream cones for a crowd might leave you wiping sweat (and ice cream drippings) off your brow. ... . Brownies. ... . Butter Crackers. ... . Shredded Coconut. ... . Puff Pastry.. How do you keep the bottom crust of chicken pot pie from getting soggy?Remove crust from oven and remove parchment and beans(set aside beans or rice to use the next time you need to blind bake a pie crust). 8. Immediately brush bottom and sides of hot crust with beaten egg. This will help create a moisture barrier, so the crust will not get soggy.
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Easy pot pie crust recipe from scratch
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