Dice red potatoes, boil until tender. Steam vegetables by package directions. Cut chicken into small pieces.
Mix all ingredients in frying pan. Add gravy and seasoning to mixture. Cook on low for about 5 minutes until gravy is evenly textured, not too runny not too thick; add water if necessary.
Place bottom dough in pie dish; pour mixture in and seal top pie crust with a fork. Put an X on top of the pie crust to help it cook better. Wipe top of pie crust with 1 egg white for crispier pie. Put in 400F degree oven approximately 30 minutes or until crust is golden brown.
Originally Submitted
3/7/2009
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