Chicken Pot Pie

I love this recipe for chicken pot pie. It uses envelopes of turkey gravy and Hollandaise mix which really helps to thicken up the filling and gives it a really rich flavor. I also use store bought pie crusts. I can’t make a pie crust to save my life ,so I am thankful these things are around. Make sure you pull the crusts out of the freezer when you start. Turn the pans for the top crusts upside down so they will come out of the tin without breaking.

Chicken Pot Pie
8 slices bacon, chopped
1 large onion chopped ( 1 cup)
2 medium carrots, chopped(1 cup)
2 medium celery ribs, chopped ( 1 cup)
2 envelopes chicken or turkey gravy mix
2 envelopes hollandaise sauce mix
3 cups cold water
4 cups chopped cooked chicken or turkey
1 can corn with peppers, drained
1/2 t. poultry seasoning
2 – 2 crust deep dish pie shells

Fry bacon in a 4 quart dutch oven until crisp, drain. Drain fat, reserving 2 Tablespoons in the pan. Cook and stir the carrots, onion, and celery until carrots are crisp tender, about 5 minutes. Stir in gravy and sauce mixes, gradually stir in water. Heat to boiling the reduce heat. Stir in chicken, corn, poultry seasoning and reserved bacon. Simmer for 5 minutes.Divide mixture between two pie pans.

Gently place top crust on top of each pie. Crimp edges with a fork and cut away excess dough off the edges. Poke a few holes in the top with a fork. Place pie pans on a cookie sheet. Cover edges with aluminum foil. Bake in a 425 oven for 35 – 40 minutes. Remove foil halfway through cooking. Let stand 10 minutes before serving. ( if you can wait that long, I never can)

To Freeze: Place unbaked pie in freezer for about an hour until crust is just firm. Then wrap, label and freeze for no longer than 3 months.
To serve after frozen, remove from freezer about 1 1/2 hours before cooking. Cover edges with aluminum foil to prevent excess browning then bake at 450 for about an hour and 15 minutes.