Chicken Pot Pie

Ingredients:

Cooked Chicken, diced - 3 Cups
Sliced carrots - 2 Cups
Potatoes, diced - 2 Cups
Peas - 1 Cup
Onion, chopped - 1/2 Cup
Corn (optional) - 1 Can, drained
Green Beans (opt.) - 1 Can, drained

Leftover Gravy - 2 Cups (I used three cans of Campbell's Chicken Gravy)
Chicken Bouillon cubes, crushed into powder - 3
Onion Powder - 1/4 tsp.
Celery Salt - 1/4 tsp.
Pepper - 1/4 tsp.

Pastry for top, from a mix or homemade. (I used Pillsbury pie crust in a box, found in the baking section next to pre-made graham cracker crusts, you only add water.)

Directions:
This recipe makes enough for two round pies or two 8x8s. I made one pie for dinner and then one to freeze for later.

Start by cooking all your vegetables. I simmered mine until tender, and then drained.

After draining, stir in your cooked chicken cubes, and let cool a little bit.

Mix your gravy and all the seasonings, including the crushed bouillon cubes.

Divide your chicken-veggie mixture into your pans.

Then pour half your gravy mixture on each one, then lightly mix with a fork so that all the mixture is covered with the gravy.

Next, roll out your dough and cover your pie. I found that that Pillsbury pie box mix was not enough for both, but I also like the crust a bit thicker on top. If you like lots of crust I would suggest mixing up two boxes if you cook both in one night.

I got a little bit fancy with mine and added some fall leaf cutouts. (It's been raining for 2 days, it almost feels like Fall, almost!)

If you want the crust to bake glossy then brush with egg whites before cooking.


Once your pie is covered bake @ 400'F for 30 minutes or until heated through and light brown.