I've mentioned before that John is a huge pot pie freak. It's his favorite food of all time. In our eight years I've made a few varieties for him, a lighter version, an easy version, a pot pie soup, and even a pot pie pasta. However in all these years I never made his favorite version- the kind with crust on top and on bottom.
After forcing John to eat baked ziti AND roasted veggie lasagna over the course of two weeks I decided to throw him a bone and make him his favorite. Boy was he pleased. I have to say that this was the first time I not only tolerated a pot pie but actually loved it. This recipe was awesome. All of us, including Landon, loved it. The leftovers were just as good as the original which was great since John took it to lunch for a few days. I don't know if I'll ever make another version again... this was for me is just the best pot pie!
Source: Stephanie Cooks Original
2 pie crusts (I used Pillsbury)
1 tbsp butter
1 cup mushrooms
1.5 cups cooked chopped chicken
2 yukon gold potatoes, cooked and diced
1 cup peas/carrots
2 cups gravy
Salt and pepper
1/3 cup half and half
1- Preheat the oven to 350.
2- Roll out one of the pie crusts into a pie pan. Set aside.
3- In a skillet melt the butter. Add the mushrooms and cook until soft. Stir in the chicken, potatoes, peas/carrots, gravy, salt & pepper, and half and half. Stir well and heat over low heat for about 5 minutes.
4- Pour filling into crust. Roll second crust over top, pinching the sides to seal the crust. Cut slits into the top for ventilation.
5- Bake about 40 minutes, until the crust is golden. After 20 minutes cover the edges with foil if needed to prevent burning.
6- Allow to sit 10 minutes before slicing.