One little round chicken pot pie from the freezer section is never enough to fill me up, much less one of my guys. One homemade 9” pot pie doesn’t cut it either. So, this time I made one in a 9x13 baking dish and it did the trick!
I got this recipe from a sweet friend, Mary, who makes it all the time for her clan. But she got the recipe from her mom, Carolyn. They were the two who inspired me to get over my fear and make a darn pie crust! Thanks you two!
A batch of my mom’s pie crust (recipe HERE) made enough for the pot pie and a single crust dessert pie, too.
Roll out about 1/2 the dough for the bottom crust and line the bottom of a 9x13 glass baking dish.
Fill with 6 cups diced cooked chicken, 1/2 bag of thawed frozen peas & carrots, 1 cup of thawed southern style hashbrown potatoes.
Make a gravy.
3/4 cup butter
3/4 cup flour
6 cubes or teaspoons of chicken bouillon
4 Tablespoons dried minced onion
salt & pepper, to taste
3 cups water
3 cups milk
Melt butter in small saucepan over medium high heat. Stir in onion and bouillon. Whisk in flour. When it bubbles, quickly whisk in water and milk. Continue to whisk until thick and bubbly.
Pour gravy over filling in crust.
Roll out top crust and place on top of your pie.
Bake at 425 for 25 to 30 minutes or until bubbly and golden brown.
Now this is comfort food!