Chicken Pot Pie Made Easy

img_0107.jpgWhat comfort food this is! And what a breeze to make. Refrigerated pie dough by Pillsbury makes this worthy of serving to company. Sure homemade is always better than store-bought, but for a weeknight meal this is just fine! We had buttered egg noodles and broccoli with it.

2 Tbsp. vegetable oil or bacon fat
3 large boneless, skinless chicken breasts, cut into small chunks
2 medium or 1 large onion, peeled & diced
1 medium green bell pepper, diced
2-3 carrots, peeled & diced
1-2 celery stalks, diced
2 jars of Homestyle brand of chicken gravy – 12 oz. size each
1 cup sour cream
1/3 cup milk
2 tsp. paprika
2 Tbsp. cornstarch or other thickener
2 refrigerated pie crusts such as Pillsbury

Preheat your oven to 425 degrees. Heat the oil in a large skillet then add the chicken. Cook until no longer pink – about 15 minutes; add the vegetable and cook another 10 minutes on medium-high.

Meanwhile, spray a pan (9 x 13) lightly and in a separate bowl mix all the rest of the ingredients up to the pie crust, then scrape into the skillet; warm up in the pan about a minute or two. Take the pie crust boxes out of the fridge and set on the counter to come to room temperature – or follow the directions on pie packages. Place the pie crusts on your counter and as best as you can roll them into one large rectangle – this is not going to be a really nice looking rectangle – the object is to be able to fit it over the pan, that’s all we’re working towards here and your oven will do the rest.

img_0108.jpgPour contents of the skillet into the baking dish, then place the crusts over the top of the dish. They will probably overhang on the ends and just make it on the sides, and they will also lay across the filling but that’s okay, again, your oven will do the rest.

Make a few slits in the top, place in the oven and cook for about 35 minutes, take out and let rest for 10 minutes then dig in!


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