Chicken Pot Pie
10 ingredients
12 steps
Ingredients
- 1 whole chicken (5 to 6 lb.)
- 1 bag carrots
- 4 stalks celery
- 5 large potatoes
- 1 to 2 cans chicken gravy
- 3 bouillon cubes
- pie crusts (4 frozen or homemade for two 2 crust pies)
- pinch of onion powder
- pinch of garlic powder
- 2 bay leaves
Directions
-
1Place chicken in a large stock pot.
-
2Cover with water, bouillon cubes and spices.
-
3Peel and chop veggies.
-
4Add to stock pot and cook until chicken is tender, 1 to 1 1/2 hours.
-
5Remove chicken and place on platter to cool.
-
6Place veggies in a separate bowl.
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7After chicken is cool, debone and cut into bite size pieces.
-
8Line each pan with crust.
-
9Put veggies in crust with gravy and chicken. Cover with top crust and pinch edges together.
-
10Make slits in top of crust.
-
11Makes two 9-inch pies.
-
12Bake at 350° until golden.
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