Easy Pot Pie with Pie Crust

This pot pie recipe is super easy, and it makes a great way to use up leftover turkey and chicken especially if you have pie crust on hand.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 543 Calories

Ingredients

• 1 egg, beaten
• 2 (9 inch) refrigerated pie crusts
• 1 ½ cups frozen peas and carrots
• 3 small potatoes, peeled and cut into small pieces
• 2 (10.5 ounce) cans chicken gravy
• 1 ½ cups chopped leftover chicken

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until golden brown, about 35 minutes.

Step 3

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Drain and season potatoes with salt.

Step 4

Combine cooked potatoes, gravy, peas and carrots, and chicken in a bowl.

Step 5

Press 1 crust into a 9-inch pie pan. Pour potato mixture into crust and cover with second crust. Pinch edges to close pie, and trim off any excess from edges. Make a small cut in the center of the crust. Brush the top with beaten egg.