Pot Pie

This has been on my “make” list for a long time.  The last time I went to Natural Grocers, I picked up Immaculate (brand) refrigerated pie crust.  It’s slightly salty, and tastes a little like there’s cream cheese in it.  It’s the best refrigerated pie crust I’ve tasted, and perfect when you want to convert leftovers into a yummy pot pie filling.  I used the dove breast recipe, but with chunks of chicken instead of dove, added a few ingredients, slapped a crust on it – and there you have it!

Pot Pie

Pot Pie

Ingredients

Instructions

  1. While the chicken is cooking in the gravy, add the rest of the ingredients. Thin with milk, broth, or cream, if it gets too thick. Cook until the potatoes are just tender.
  2. Heat oven to 350.
  3. Place chicken mixture in greased small oven-proof bowls. Top with a piece of pie crust. Make some slits in the crust.
  4. Bake about 1/2 hour or until crust is golden.
  5. *I used chunks of chicken instead of dove breasts.
http://www.centexcooks.com/pot-pie/