Down-Home Pot Pie (Chicken & Vegetarian Options)

Pot pie is one of our family's favorite cold-weather meals.
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
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Course: Main Dish
Cuisine: Home Cooking
Servings: 6 -8
Author: Renée ♥


  • 1/2 recipe Roasted Vegetables
  • 1/2 recipe Vegetarian Gravy
  • 1/2 Recipe Herbed Pie Crust
  • 1 cup roasted chicken breast


  • Follow directions to make vegetables, gravy and herbed pie crust. I usually try to make the gravy a little on the runny side if I have a lot of potatoes in the vegetable mix, as they will act as a thickener. (Faster alternative: Defrost frozen vegetable medley and use that instead.)
  • Combine gravy and vegetables. If you are making both vegetarian and omnivorous meals, divide the mixture at this time. Add chicken to desired portion.
  • Pour mixture into 8" pie pans. (I usually just choose a glass dish of a size that will fit the portions I am making.)
  • At his point, you can cover it with dough and bake it right away, or stick it in the refrigerator for up to 24 hours.
  • Bake for 40-50 minutes at 425 degrees, or until the crust is lightly browned and the filling is bubbly.
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