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Best-Ever Chicken Pot Pie
Make this pot pie from leftover in the fridge.


  • 2 cups creamed chicken (cooked & made with Country Style Cream Gravy Mix)
  • 3/4 cup bite-sized potatoes (cooked)
  • 1/2 cup green peas
  • 1 carrot cut into bite-sized pieces (cooked)
  • 1/2 medium-sized onion cut into bite-sized pieces
  • 1/2 cup Cream of Chicken soup
  • 2 tablespoons butter
  • 1 cup water (approximate)
  • Salt & pepper to taste
  • 1 pie crust (uncooked)


Preheat oven to 425 degrees
Grease the bottom of a 6" casserole or pie plate

  1. Sautee the onions in melted butter over medium heat. Cook until slightly tender.

  2. In a separate bowl, mix together the leftover creamed chicken, potatoes, green peas, carrot pieces, Cream of Chicken soup, and 1/2 cup water.

  3. Add cooked onions to the bowl with chicken mixture. Blend well.

  4. Add more water if needed to have a thick 'gravy' texture to the soup/water.

  5. Add salt and pepper.

  6. Pour mixture into greased pan.

  7. Cover with pie crust, sealing the edges, and cutting slits in top.

  8. Bake in the oven for 35-45 minutes or until top is golden brown.

  9. Remove baked pot pie and brush top with butter.

Note: I don't recommend freezing leftover pot-pie, as the crust and potatoes tend to become mushy. Also, would guess the fact that the potatoes had been oven-roasted with olive oil had something to do with the wonderful flavor and texture.

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