Sunday, October 19, 2008

Pot pies


This is a pretty versatile recipe I discovered while I was making it. And they freeze too! The recipe made about 12, which surprised me! I wasn't expecting that many. Good thing they freeze!

You start with pie crusts, ground chicken, potatoes, carrots, and chicken gravy. The egg i fr an egg wash, if you choose to do so. I decided to just use water to seal everything up. Works just fine. A lot like the wontons.

Dice up about 1 1/2 cups of carrots.

and then about 3 1/2 cups of potatoes.

and start browning up your chicken, with your favorite seasonings. Mine are onion salt, and pepper. nice and basic

Mix up one of the packets of gravy. Just follow the directions on the package. Easy as that! Save the other package for when you serve these.

Add the gravy with the cooked chicken and let it get thickened. This only takes a few minutes, don't worry.

Mix the carrots and potatoes together as well. Use a big bowl since this will be the bowl everything gets combined into.

Ok, within your package of pie crusts, there are two crusts. Roll one of them out, and save the other. We'll use it in just a minute here.

Take a pizza cutter, or a knife, and cut the dough into thirds. One crust=three pies!

now we're going to roll it out on a floured surface. I always use my cutting board, because I have hardly any counter space to roll out stuff like this. my cutting board has to suffice until I have my grand dream kitchen.

now, if your gravy's all thickened up with the chicken, mix it with the veggies.

(ps-you want your pie crust rolled about 10 inches)

put a heaping 1/2 cup of the mixture into the center of the crust, and seal it up!

Just fold the top over, and use water to seal it up. Take a fork and make those fancy edges if you want. Only if you want though. Whatever floats you boat!

You can cook them all if you want, or freeze them! Yay for food that freezes!!

Yum. You can eat these as they are, or you can mix up some more gravy to serve over the top.


  • 1 lb ground chicken
  • 2 large potatoes, diced small (about 3-4 cups)
  • about 1 1/2 cups diced carrots
  • salt
  • pepper
  • 2 packages refrigerated pie crusts (4 crusts total)
  • 2 chicken gravy mixes

Brown up your chicken with your seasonings. Mix together one package of gravy and add to the chicken when it's all cooked. Once the gravy is thickened, mix the chicken with the veggies. Roll out one pie crust and divide into three sections. Roll one section out to about a 10 inch circle and place a heaping 1/2 cup into the center. Fold the dough over the mixture, use water to help seal the edges. You can then freeze at this point.

If not freezing, cut slits into the top to help with venting (or they'll explode all over your oven! ok, maybe not, but let's not take chances) and bake for about 20-25 minutes or until browned. Serve with some more gravy.

If they're frozen, extend cooking time to 35-45 minutes.

Option: Use ground beef instead of chicken, and brown gravy mix.


  1. Oh, I am going to have to try these!!! I love homemade pot pies! These sound good. And for me, freezable food is good food!

  2. I used diced premium stew meat, a jar of Campbell's brown gravy with onions and instead of dicing the potatoes and carrots, I bought a 16 oz bag of frozen "Birdseye Vegetables for Soup" which contains diced potatoes, carrots, peas, corn, celery, green beans and lima beans. I froze them and they are absolutely delicious when baked with some more gravy on top.


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