chicken pot pie served on an antique plate with an embossed rim

The Chicken Pot Pie That Raised Us

From the Kitchen

I almost didn't share this recipe because really, is it even a recipe? My jury is still out on how it qualifies, but I do know this: this humble dish filled our bellies as kids being raised by a single, working mom and it has done the same for my own children too. In fact, my family loves it (possibly more than I do at this point) and I would put money down that someday my future grandchildren will be eating it too.

My parents divorced when I was in high school and my mother, who had been a stay at home mom for almost 16 years went back to work. There were four kids in an ingredient household and once Mom was working, the tone of meals shifted. She avidly sought quick and easy dinners that made her life easier while keeping us satisfied.

As a working mom who was determined to raise my own kids in an ingredient household, this recipe saved mealtime regularly.Literally. In fact, I had a meal system where once or twice a month I would roast a whole chicken and make 5 pounds of mashed potatoes for Sunday dinner and then during the week used the leftover chicken to make this. (And those mashed potatoes? The top of a quick and easy shepherds pie.) To this day this remains a default meal whenever there's roasted chicken on hand.

Ingredients

  • 1 lb of roast chicken, shredded or cubed
  • 1 can of sliced white potatoes, drained
  • 1 10-12 oz bag of frozen peas & carrots blend
  • 1 jar (or can) of chicken gravy
  • 1 Pillsbury refrigerated pie crusts (this is a non negotiable element ~ the taste makes this what it is and I will die on that hill)
  • Salt & Pepper to taste

Instructions

  1. Preheat oven to 375 degrees
  2. In a large mixing bowl, add all of the ingredients and season to taste with salt and pepper. Mix well.
  3. In an oven- proof pie plate, (I use a deep- dish pie plate) unroll and place one of the refrigerated pie crusts in the bottom.
  4. Pour filling on top of the pie crust.
  5. Place the remaining pie crust on top and crimp the edges to create a seal. Vent the top by slicing an X in the center or by making two or three horizontal slices.
  6. Bake in the oven for about 45 minutes or until top crust is golden brown.
  7. Remove from oven and let rest for at least 5 minutes.
  8. Slice and serve