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chicken pot pies


Pie Crust:

Pie Filling:

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 1/2 cup diced celery
  • 1 cup diced carrots
  • 2 cloves garlic minced
  • 1 cup frozen peas thawed
  • 1 teaspoon salt
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/4 teaspoon turmeric
  • 2 cups 1/2 & 1/2
  • 1 cup water
  • 1 packet McCormick Gluten-Free Turkey Gravy Mix
  • 3 cups cooked chopped chicken

To Assemble:

  • 1 large egg lightly beaten


To make pie crust:

  • Mix flour and salt in the container of a food processor. Add butter; pulse until mixture resembles coarse meal. Gradually blend in enough ice water to form moist clumps. Gather dough into a ball. Roll dough between two lightly-floured parchment paper into needed sizes, whether using individual pie dishes or a 13- x 9-inch baking dish. Chill dough in the parchment for 30 minutes or until ready to use.

For Filling:

  • Melt butter in a large skillet over medium-high heat. Add onion, celery, carrots, and garlic; cook for 5 minutes or until onions begin to become translucent. Add peas; stir well.
  • Stir in salt, thyme, pepper, and turmeric.
  • Meanwhile, combine 1/2 & 1/2, water, and the contents of the McCormick Gluten-Free Turkey Gravy Mix packet; stir well with a wire whisk.
  • Add 1/2 & 1/2 mixture to pan; stir well to combine.
  • Add chicken to mixture; stir well to combine. Bring mixture to a simmer; cook for 5 minutes or until thickened.

To Assemble:

  • Preheat oven to 400°.
  • Transfer filling mixture to a 13- x 9-inch baking dish or individual ramekins. Peel parchment from pie crust(s); place crust(s) on top of filling. (To make crusts stick to ramekin tops or sides of baking dish, brush ramekin tops or baking dish sides with egg before placing crusts on top.) Brush tops of crust with lightly beaten egg.
  • Bake at 400° for 30 minutes or until crusts are golden and mixture is bubbly.