Homemade (kinda) Chicken Pot Pies

Ingredients:

2 unbaked pie crusts

1 family size rotisserie chicken (again from Walmart), chopped or shredded into bite size pieces

1/2 (12-16 oz.) bag of frozen peas and carrots or mixed vegetables, thawed

1 onion, minced

butter

5 medium-small red potatoes diced, or 2-3 baking potatoes peeled and diced

2 cans cream of chicken soup

1 McCormick chicken gravy packet

1/2 tsp. Kosher salt (more or less, to taste)

Ground black pepper to taste

Instructions:

Preheat oven to 400. Bring a large pot of water (salt optional) to a boil. When ready, add potatoes and boil until tender. Meanwhile, heat about 1 Tbsp. butter in a medium skillet. When the butter is bubbly, saute the onion until it’s translucent and fragrant. Set aside. Prepare the chicken gravy packet normally. Set aside.

In a mixing bowl, combine cream of chicken soup, gravy, chicken, vegetables, onion, and potatoes. Season to taste.

Now…the pie can be done a couple of ways. You can make one family-sized chicken pot pie or little individual mugs/ramekins of chicken pot pie. The baking directions are exactly the same, except that the mug pies ONLY have a crust on top (which cuts down on the fat.)

ANYWAY. If you’re making one whole pie, place one pie crust on the bottom of a pie plate, transfer the filling to the pie plate, and then top with the other pie crust. Crimp the edges and then cut a few vent holes on top.

If you’re making individual pies in oven-safe jars, mugs, or ramekins, fill the dishes with the chicken mixture

and then top with a piece of pie crust slightly larger than the opening of the dish. Crimp the edges and cut some vent holes.

Place pie plate/individual pies on a baking sheet and bake for 40-45 minutes or until the crust is golden brown. Remove from oven and allow to stand for a few minutes before serving.