Chicken Pot Pie


For thanksgiving I brought chicken pot pies to work for all of the teams working; including mine. I’ve always been a lead by example / if my team is going to do something It is never beneath me to do what they are doing, so I’m here working on thanks giving. In a past job where I managed night teams I would work a night shift a week and cook for the team. Double win, I get to cook, spend time with the team, and who does not love team boss serving you food.

The cooking for the team experience has always stuck with me as a good thing. I’ve brought food to work almost every major holiday I’ve worked at Microsoft. The Pies are something my momma taught to make many moons ago. They are super simple, amazing, comfort foods. Below is the recipe as laid down from on high / momma’s cook books. The recipe is based on cooking two pies at once. To cook two pies you will need the following ingredients:

  • 2 cans of chicken gravy
  • 1 can cream of chicken
  • 2 boxes (a total of 4 crusts for top and bottom) of pie crust (yes I bought the crust, it is good, it is simple, and I be known to be lazy)
  • Most of a store bought roasted chicken (pulled from the bones) I go for Costco
  • Some mixed veggies (carrots and peas, how every much you want) – frozen bag from Costco
  • 4 medium sized potatoes. I normally go for Yukon golds.

It cost about 50$ to make 6 pies for the crew. To assemble the pies, follow these steps:

  • Take the pie crusts out of the box. They should sit for about to hour to make them simpler to work with when you put them in pie pans
  • Pull the meat off the chickens. I normally toss out most of the skin for the dog, but that is up to you
  • Dice up the potatoes and put them in a pot of water on High heat
  • Bring the potatoes to a roaring boil for 2 minutes then add the frozen peas and carrots
  • Boil for 6-11 minutes or until potatoes are moderately soft, not soft enough to mash but just right to eat.
  • Drain the water from the pan, and add the cans of gravy and cream of chicken to the pot. Stir, and spice if desired. I always add some Montreal steak seasoning
  • Cover the bottom of the pie pans with the crust, then cover the crust with the pulled chicken
  • Cover the chicken with the veggies and gravy slop looking stuff
  • Cover the slop with a pie crust and tucking in the sides. I don’t put any holes in the top of the pie
  • Bake in the oven at 350 for about an hour, or until the crust is golden around the edges and the pie is cooked and pretty
  • Let sit for about 30 minutes then eat the pie goodness.

Your finished Pie product should look something the one closest to Maddex and I

Pies being finished up and toped

Maddex “murdering” chickens obtaining shredded rotisserie chicken good ness

Meat all up in the pies ready to be covered in slop

Maddex and Mila dicing up poo-tatoes to boil

Loading the pies up with slop

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