Chicken Pot Pie



  • 2 cups cubed chicken breast
  • Salt & pepper
  • 1 tablespoon olive oil
  • Frozen diced mixed veggies, defrosted
  • 1 tablespoon chopped parsley
  • 1 tablespoon thyme
  • Defrosted frozen pie crust
  • 1/2 cup shredded cheddar cheese
  • 16 ounces turkey or chicken gravy
  • 1 egg mixed with 1 tablespoon of water egg wash


  1. Preheat the oven to 350º F.
  2. Season the chicken with salt and pepper and sauté it in the olive oil over medium-high heat until cooked through.
  3. In a large bowl, combine chicken, mixed vegetables, parsley, and thyme.
  4. Place the pie crust in a baking dish.
  5. In the base of the pie crust, spread the cheddar cheese.
  6. Over the cheese, place the chicken and vegetable filling.
  7. Carefully pour the gravy in. You may not need all of it. Fill to just below the brim.
  8. To glue the top, attach it to the bottom with egg wash and then apply egg wash the entire top. Trim any excess and crimp a border with a fork or your fingers.
  9. Bake for 45 minutes. If the top gets brown early you can cover it with some foil.