November has definitely arrived here in New England. The wind is blowing and the ground is covered with red, orange, and yellow leaves. It’s rained every Thursday for the past three weeks. On the brighter side, Thanksgiving is in the air. The fall decorations are going up and the comfort food is cooking in the oven.
My homemade chicken pot pie is more like a Thanksgiving turkey dinner in a single dish. It’s easy to make and so delicious.
- 3 Boneless Children Breasts
- 3 Cans of Gravy (Chicken or Turkey)
- 1 Package Stove Top Stuffing Mix
- 1 Can Jellied Cranberry Sauce
- 1 Box of Pillsbury Pie Crust
- Frozen peas & carrots (optional)
This recipe will yield two pies. One with the cranberry and stuffing and one without since my kids prefer these on the side.
Boil the chicken until cooked through – approximately 20 minutes. Set aside 1 to 2 cups of this boiling water to prepare the stuffing mix according to the box directions – which simply involves adding boiling water to the seasoned bread crumbs. Chop the chicken into bite-sized pieces and divide into two glass pie baking dishes. Pour 1-1/2 cans of gravy into each of the baking dishes. If desired, add some frozen peas & carrots at this point.
For the first plain pot pie, unroll one pie crust and place it over the chicken & gravy. Pinch the dough around the edge to seal.
For the second pot pie, layer on the stuffing over the chicken & gravy. Then, layer on 1/4-inch thick slices of cranberry sauce over the stuffing. Unroll the second pie crust and place it over the pie ingredients.
Bake approximately 40 minutes on 350 degrees F or until the crust is light golden brown.
Serve & Enjoy!
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Thank you & Enjoy!