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Home Assembled Chicken Pot Pie

It's 2020, the Year of Covid. No one is going anywhere and we all want comfort food. The Emory Cottage Recipe for chicken pot pie is extermely good, but it's a lot of work. Herewith home assembled chicken pot pie, instead of home made. It's not quite as good, but it's a lot easier.

Assemble the following:

You will also need one 12 oz. individual pie plate per pie. The ones I use seem to be out of stock at Amazon, but a search for "individual pie plate" will find what you need.

On a floured surface, roll out the pie crust a bit. Put a pie plate facedown about 1-1/2" from the edge and cut a circle about 1-1/2" larger then the pie plate. Dust off the flour and line the pie plate with the crust. Dust the flour off the remaing crust and fold it into a rough square.

Cut the chicken into pot-pie-sized pieces and put about 2 oz. into the bottom of the pie plate, Season with seasoned salt or perhaps salt and chile powder. Don't overdo it. Pour about 3 oz. of canned turkey gravy evenly over the chicken.

Add a thin layer of frozen vegetables, the rest of the chicken, and another 3oz of gravy.

Roll the remaining crust into a square larger then the pie plate. It'll be a little thin, and that's OK. Plop the crust on top and trim around the edge so that top and bottom crusts overhand the pie plate by about 1/2". Fold the top crust under the bottom crust and press to seal all the way around. Make four small cuts in the top crust to allow steam to escape. If company is coming (As if!) you might glaze the top with an egg wash.

Put the pie plates on a baking sheet in case of overflowing gravy and bake in a preheated oven at 375° for about 30 minutes. Beware: The pies will be full of boiling gravy when they come out of the oven. Allow them to cool for about ten minutes before you dig in.

Last updated: 2020-10-15 19:40
Orignially posted: 2020-10-15