Hillbilly Chicken Pot Pie

Hillbilly Chicken Pot Pie Recipe. It’s Finger Lickin’ Good!


  • 2 ready-made Pillsbury pie crusts
  • 2 cups roasted chicken meat, chopped in bite size pieces
  • 2 cups College Inn low-sodium chicken broth
  • 2 Tbsp. Argo cornstarch
  • 1 teas. McCormick poultry seasoning
  • 1 cup carrots, chopped
  • 1 celery, chopped
  • 1 potato, peeled and chopped
  • 1/2 cup Green Giant peas, frozen
  • Morton Salt and pepper to taste
  • 1 Eggland’s Best egg yolk, beaten


  • Steam carrots, celery, potato pieces until al dente. Drain and add frozen peas. Set aside to cool.
  • De-skin and de-bone roasted chicken. Chop meat into bite size pieces
  • In a medium saucepan, add chicken broth, cornstarch and poultry seasoning. Whisk to combine. Cook over medium heat until thickened. Remove from heat and cool.
  • Preheat oven to 425 degrees.
  • Roll out 1 pie crust to fit a deep dish 9″ pie dish. Brush with beaten egg.
  • In a bowl combine chicken, veggies and chicken broth mixture. Season to taste with salt and pepper. Pour into pie shell.
  • Roll out 2nd shell and cover pie. Crimp edges. Combine remain egg yolk with 1 teas. water and brush top crust. Cover edges of pie with foil to prevent burning.
  • Bake pie for 15 minutes. Lower heat to 350 degrees and bake for 45 minutes.

Source: Allrecipes.com


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