Chicken Pot Pie - Master Cookbook Recipe # 522
This Chicken Pot Pie is pure Southern comfort in a dish. By using a deep cast-iron skillet, you get a crust that is exceptionally golden and flaky. The filling is rich and creamy, using Tammy’s signature white milk gravy to bind together tender chunks of chicken and garden vegetables. It’s a hearty, "stick-to-your-ribs" kind of meal that feels like a warm hug on a plate.
This is recipe #522 in Tammy’s Master Cookbook.
Ingredients
- 2 cups Cooked chicken (chopped,see Recipe #116)
- Master Cookbook Recipe # 613 White Milk Gravy (see below)
- 2 Refrigerated pre-made pie crusts
- 2 (14.5 oz.) cans Mixed vegetables (drained)
- Salt & black pepper to taste
- Equipment: Round casserole dish or 10-inch cast-iron skillet (3 inches deep)
Instructions
- Preheat: Set your oven to 375°F.
- Bottom Crust: Place one of the pie crusts into the bottom of your casserole dish or skillet, pressing it gently against the sides.
- Prepare Filling: In a large bowl, combine the white milk gravy, drained vegetables, and chopped chicken. Stir well to combine. Taste the mixture and add salt and pepper as needed.
- Fill: Pour the chicken and vegetable mixture into the bottom crust.
- Top Crust: Cover the dish with the second pie crust. Trim any excess and crimp the edges to seal.
- Vent: Cut at least five 2-inch long slits in the top crust to allow steam to escape.
- Bake: Bake for 45 to 60 minutes.
- Note: If using cast iron, it will likely be perfectly brown at 45 minutes. Glass dishes may take the full hour.
Notes
Tammy’s Tips: I love making this in my 3-inch deep cast-iron skillet because that crust gets so beautifully dark and crisp! If you decide to use frozen vegetables instead of canned, make sure you boil them first, otherwise they won't be tender by the time the crust is done. For the creamiest sauce, stick with all milk for your gravy, but you can always swap one cup of milk for chicken broth if you prefer a lighter taste.