Chicken Pot Pie
-Double pie crust (homemade or thawed store-bought variety)
-2 cups vegetables (frozen, refrigerated leftovers or fresh)
-2 cups cooked chicken (or beef or turkey)
-2 (10-oz) cans ready-made gravy (or 2 cups prepared gravy)
-1 to 1-1/2 cups diced potatoes (optional)
-1 teaspoon thyme
-1 teaspoon salt
Begin by preheating oven to 400 degrees. You can start with either a homemade double pie crust, or just use a refrigerated storebought one. (A frozen crust should thaw in about 5-10 minutes on the counter.)
In a large saucepan over medium heat, combine vegetables, shredded cooked meat, gravy, and diced potatoes (optional). Bring to a low boil; sprinkle in thyme and salt.
As the mixture heats, prepare your pie crusts. If using storebought, remove one of the two crusts from its pan and roll out into a flat circle for your top crust. (Be sure to use lots of flour when rolling the dough.)
Once mixture is bubbling and all ingredients are thoroughly heated, remove saucepan from burner.
Spoon the filling mixture into the bottom crust pan until filling is level with the top of the pan.
Next, take the rolled-out top crust and place it evenly over the filling, making sure dough edges line up with outer crust. Press the two crusts together to seal the top, fluting the edges if desired.
Using a very sharp knife or small cookie cutter, make several slices in the top crust to allow steam to escape from the cooking pie. This will also prevent the filling from cooking out and over the crust and looking ugly or burning.
Pop the pie in the oven and cook for about 30 minutes. I pulled mine out at the 20-minute mark and added some tin foil to the edges of the crust for the remaining 10 minutes of cook time so they wouldn’t burn or get too dark.
Once cooked, remove from oven, peel off foil edging, and allow to cool at least 10 minutes before slicing. Serve with hugs!