One of my favorite things about Fall is the change in menu! I love the hearty and warm meals that remind me of my mom’s cooking. This is a very easy recipe that you can easily adjust to your own liking.
Chicken Pot Pie
1 Small Onion, diced
1 Tablespoon Olive Oil
1 lb. Boneless Skinless Chicken Breast, cubed
1 tsp. ground sage
1/2 Cup Frozen Peas
1/2 Cup Frozen Corn
1 Can Chicken Gravy (14.5 oz.)
1 (9″) Pie Crust (refrigerated or homemade pie crust)
Preheat oven to 350 degrees.
in a large skillet heat olive oil over medium heat. Add diced onions and saute for about 5 minutes or until soft. Add cubed chicken and sage to onions. Cook until chicken is done- about 7 minutes.
Spray a 9 inch pie plate with cooking spray. Combine chicken, peas, corn and gravy and add to pie plate. Top the mixture with the pie dough. Make cuts in the middle of the dough to vent. Bake for 35 minutes or until gravy is bubbling and crust is golden brown.
- Add whatever vegetables you have on hand. Celery, carrots and broccoli would be good as well. If using fresh vegetables like carrots you will want to saute in a pan prior to baking to ensure they get cooked.
- If you are making your own pie crust, make the recipe for the 2 pie crusts. With the second pie crust make another dish or freeze the dough for future use.
Looking for a different dinner idea? Check out the rest of my easy recipes!