Speedy Chicken and Vegetable Pot Pie

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Speedy Chicken and Vegetable Pot Pie

Speedy Chicken and Vegetable Pot Pie
2¼ cups water
2 (.87- oz.) packages Raley's Turkey Gravy Mix
2 cups coarsely shredded rotisserie chicken
1 cup frozen mixed vegetables, thawed
1/2 cup diced yellow onion
1 tsp. dried thyme OR
1 tsp. dried basil
1 R Everyday refrigerated pie crust

Prep: 10 minutes, Cook: 30 minutes, Serves: 4

1. Preheat oven to 425°F and spray 4 (1½ cup) oven-safe bowls with nonstick cooking spray.

2. Whisk together water and gravy packets in a large saucepan and place over medium-high heat. Stir in chicken, vegetables, onion and herbs. Bring to a boil and reduce heat to medium-low. Cook for 10 minutes, stirring occasionally

3. While filling cooks, cut pie crust into 1/2-inch strips, cutting larger strips in half crosswise (reserve leftover dough for another use.) Spoon equal amounts of filling into prepared dishes and lay strips of pie crust over the top. Bake for 15 minutes or until pastry is golden brown.  


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