Leftover Roasted Chicken Pot Pie




1 field, two 9-inch refrigerated pie crusts, room temperature
2 tablespoons butter
Half onion chopped
2 massive carrots, diced
2 celery stalks, diced
1 potato diced
2 cups hen mushroom gravy
½ teaspoon salt
¼ teaspoon pepper
2 cups diced cooked hen
1 cup frozen peas or inexperienced beans thawed


Warmth oven to 425°F. Butter a 9-inch glass pie pan.
In a saucepan, soften butter over medium warmth. Add greens and cook dinner over low warmth stirring ceaselessly, till tender. Stir in salt and pepper. Regularly stir in hen gravy

And hen. Take away from warmth. Spoon hen combination right into a crust-lined pan. High with


second crust; seal edge and flute. Lower slits in a number of locations within the high crust.

Bake 45 minutes or till the crust is golden brown. Let stand 5 minutes earlier than serving.



Leave a Reply

Your email address will not be published. Required fields are marked *