I would never have a problem serving a sweet and fruity pie for dinner, and believe me, it has happened. But I do love to serve Chicken Pot Pie because it tastes so good, it looks so pretty on the table, it covers all the food groups in one dish, it's easy to make ahead and everybody loves it. I especially like to make one for dinner and one to share with a friend or neighbor. But then I've never been capable of only making one pie at a time! I would love to branch out and find more savory pie recipes. Do you have one to share?
Chicken (or Turkey) Pot Pie
1 1/2 cups cooked and cubed chicken
2 potatoes, peeled and diced
1 carrot, peeled and diced
1 onion, diced
1 chicken bullion cube
1/2 tsp garlic powder
2 tablespoons flour
1 package Turkey Gravy Mix
1 cup milk
salt and pepper to taste
prepared crust for a 2 crust 10" pie
1 can tomato soup, prepared as directed
Boil potatoes, carrot and onion in 1 1/2 cups water till tender. Save 1 cup of water, then drain vegetables. To the water, add bullion, garlic powder, flour and gravy mix. When well combined, add milk and salt and pepper.
Place meat and vegetables in the prepared crust. Pour gravy mix over all. Top with remaining crust and seal edges well. Slit the top crust to allow steam to escape. Place on a baking sheet to catch spills and bake at 425 degrees for 45 minutes, taking care that crust doesn't over brown.
Serve hot with warmed tomato soup as a topping.