DEEP DISH CHICKEN POT PIE

DEEP DISH CHICKEN POT PIE
 ...another great chicken pot pie recipe ! Try this one !

INGREDIENTS

• 2 pkgs. chicken breasts with bones
• 3 carrots, sliced
• 1 c. celery, sliced
• 1 onion, diced
• 1 c. mushrooms, sliced
• 4-5 potatoes, pared and diced
• 1 pkg. deluxe green peas
• 1/2 tsp. pepper
• 1/2 tsp. marjoram
• 1 tsp. poultry seasoning
• 2 chicken bouillon cubes
• Water
• Salt
• 1 3/4 c. half and half
• 1 c. plus 2 tbsp. shortening
• 1 egg yolk

CHICKEN POT PIE INSTRUCTIONS
First of all in 5-quart Dutch oven over high heat, heat chicken, pepper, marjoram, 4 cups water, and 2 teaspoons salt to boiling. Reduce heat and simmer 1 hour. And then remove chicken reserving 3 cups of broth. Skin and cut meat into 1-inch pieces.

Next in 3-quart pan over high heat, heat celery, carrots, potatoes, onion, poultry seasoning, chicken bouillon, and reserved broth to boiling. Reduce heat and simmer 10 minutes.Remove vegetables with slotted spoon to a large bowl. Mix 1/3 cup flour with 3/4 cup half and half; gradually stir into broth in saucepan. Stir in remaining half and half.

Over low heat cook, stirring until slightly thickened. Stir in chicken, veggies, peas, and mushrooms. Spoon mix into a 13x9 baking dish.

PASTRY:

In bowl stir 3 cups flour and 1 1/2 teaspoons salt. With pastry blender cut shortening into flour to resemble coarse crumbs. Sprinkle 1/2 cup water a tablespoon at a time into flour mix, mixing
with a fork until moist enough to hold together. Shape into a ball.
On lightly floured surface, with a floured rolling pin, roll 2/3 of dough into 15x11 rectangle. Cut several small slits in pastry. Place pastry loosely over pan, trim edges, leaving 1 inch overhang. Fold under and press.

Decorate with remaining dough. In cup beat egg yolk with 1 teaspoon water. Brush mix over pastry. Bake at 350 degrees for 1 hour or until golden brown. The chicken pot pie recipe is ready to serve ! Delicious !

beer-cracker-chicken-pot-pie.

SOUTHWESTERN CHICKEN POT PIE RECIPE

SOUTHWESTERN CHICKEN POT PIE RECIPE

Chicken Pot Pie Recipe Ingredients:
• 1 tablespoon vegetable oil
• 1 1/2 pounds boneless, skinless chicken breast, cut into 1/2-inch pieces
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (11 ounces) whole kernel corn, drained
• 1 can (15 ounces) tomato sauce
• 2 teaspoons McCormick® Chili Powder
• 1 teaspoon McCormick® Ground Cumin
• 1/2 teaspoon McCormick® Garlic Powder
• 1/4 - 1/2 teaspoon McCormick® Gourmet Collection® Chipotle Chile Pepper
• 2 cups shredded Monterey Jack and Cheddar cheese blend, divided
• 1 package (8 to 8 1/2 ounces) corn muffin mix

Chicken Pot Pie Recipe Instructions :
First of all preheat oven to 375°F. Heat oil in large skillet over medium-high heat.
And then add chicken and sauté 5-7 minutes or until done.
Add beans corn, tomato sauce, and seasonings to skillet.
Next is to bring to a boil over medium heat.
Remove from heat; stir in 1 cup shredded cheese.
And then pour into a 2 1/2-quart casserole. Top with remaining cheese.
Prepare corn muffin mix batter as directed on package. Spoon dollops of prepared corn muffin batter over chicken mixture.
Bake 25-30 minutes or until corn bread is golden brown...and the chicken pot pie is ready to serve..enjoy it !

Chicken-pot-pie-with-rice.

CHICKEN POT PIE WITH EDAMAME

CHICKEN POT PIE WITH EDAMAME
A great chicken pot pie recipe to try !
CHICKEN POT PIE INGREDIENTS
• 1 sheet (8½ oz) Frozen puff pastry (1/2 of 17.3 oz pkg.), thawed
• ½ cup All-purpose flour
• 2 tsp Poultry seasoning, ground
• 1½ tsp Salt
• ½ tsp Black pepper, ground
• 1 lb Chicken breasts, boneless, skinless, cut into 1-inch cubes
• 2 TBL Butter or margarine
• ½ cup Shallots, finely diced
• 2 cloves Garlic*, minced
• 1½ cups Chicken broth
• 1 cup Soymilk, unsweetened
• 1 cup Potatoes, peeled and cut into 1/2-inch cubes
• 1 cup Edamame (whole green soybeans), shelled and cooked
• 1 cup Carrots, peeled and cut into 1/4-inch rounds

CHICKEN POT PIE INSTRUCTIONS
First of all preheat oven to 375°F. Roll out pastry into 9x9-inch square or round to match baking dish shape. Place on baking sheet and chill.

Next Stir flour, poultry seasoning, salt and pepper in large bowl until blended. Add chicken and stir until coated.

And then melt butter or margarine in large skillet. Sauté shallots and garlic until translucent. Add chicken mixture (including left over flour). Sauté 10 to 12 minutes or until chicken is cooked.

Stir chicken broth and soymilk slowly into chicken mixture until blended. Add potatoes, edamame and carrots. Bring to boil, reduce heat and simmer 10 minutes or until vegetables are tender.

Pour into buttered 2½-quart baking dish. Place pastry over vegetable mixture. Bake at 375°F 30 to 35 minutes or until golden. Let stand 10 minutes before serving. Makes six servings.

* May substitute ½ teaspoon garlic powder for the fresh garlic, if desired.
The chicken pot pie recipe is ready...nice one ! Enjoy the meal !
chicken-pot-pie-3.

EASY CHICKEN POT PIE RECIPE

EASY CHICKEN POT PIE RECIPE
Try this easy CHICKEN POT PIE recipe... a must try !

CHICKEN POT PIE RECIPE INGREDIENTS

• 1 can chicken
• 2 cans mixed vegetables
• 1 can cream of chicken soup
• 3 dashes sage
• salt and pepper to taste
• 2 deep dish frozen pie crusts

CHICKEN POT PIE RECIPE INSTRUCTIONS
Drain chicken and vegetables. In a large bowl, mix the first five ingredients. Place mixture into pie crust and top with second. Crimp edges together. Make 2 or 3 slits in top crust and bake
according to pie shell directions. The chicken pot pie is ready to serve...hmm..nice ! enjoy it !
chicken-pot-pie-2

CHICKEN POT PIE RECIPE 2

CHICKEN POT PIE RECIPE-2
...another classic chicken pot pie recipe to try !

CHICKEN POT PIE RECIPE INGREDIENTS

• 2 c. chicken, cubed
• Pastry for 9-inch pie crust
• 1/2 c non-dairy creamer
• 2 T. butter
• 2 T. flour
• 10 oz. frozen peas and carrots
• 1 tsp. salt
• 1 onion, chopped
• Pepper

CHICKEN POT PIE RECIPE INSTRUCTIONS
Preheat oven to 425F. Line pie pan with pastry and refrigerate until ready.Melt butter, and saute onions until golden.Blend in flour, salt, pepper and thyme. Cook over low heat for 1 minute. Remove from heat.Stir in chicken broth and non-dairy creamer. Heat to boiling and boil 1 minute, stirring constantly. Stir in chicken and vegetables. Allow to cool 10 minutes.Pour into pastry-lined pan. Cover with pastry top, and seal edges.Bake 35-40 minutes or until golden brown. The chicken pot pie is ready for a great feasts...nice one !
southwestern-chicken-pot-pie-recipe

CHICKEN POT PIE-1

Another great CHICKEN POT PIE recipe to try.... !

CHICKEN POT PIE RECIPE INGREDIENTS

• 1 cup cooked chicken
• 10 ounces frozen mixed vegetables
• 1 small potato, cooked & diced
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups chicken broth
• 1 cup Bisquick baking mix
• 1/2 cup milk
• 1 egg

CHICKEN POT PIE RECIPE INSTRUCTIONS
Melt butter in a medium size saucepan. Add flour and cook over medium heat, about five minutes. Add chicken broth and heat until mixture just begins to boil. Reduce heat; add chicken, potato and mixed vegetables until heated through. Pour into a 2 quart casserole dish. Combine Bisquick, milk, and egg; pour over chicken mixture. Bake at 400 F. for 30 minutes or until golden. The chicken pot pie is ready to serve...bon apetit !
chicken-pot-pie-recipe-with-rice

Chicken Pot Pie

CHICKEN POT PIE RECIPE
Try this nice chicken pot pie recipe....a great one !

Chicken Pot Pie Recipe Ingredients

* 1 cup potato, diced
* 1 cup chopped onion
* 1 cup celery, diced
* 1 cup chopped carrot
* 1/3 cup melted margarine
* 1/2 cup all-purpose flour
* 2 cups chicken broth
* 1 cup half-and-half
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 4 cups chopped cooked chicken
* 2 pie crusts (either store bought or your own recipe)

CHICKEN POT PIE RECIPE INSTRUCTIONS

1.Preheat oven to 400°F.
2.Saute onion, celery, carrots and potatoes in butter for 10 minutes.
3.Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
4.Combine broth and half and half
5.Gradually stir into vegetable mixture
6.Cook over medium heat stirring constantly until thickened and bubbly
7.Stir in salt and pepper; add chicken and stir well
8.Pour into shallow 2 quart casserole dish and top with pie shells
9.Cut slits to allow steam to escape.
10.Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through. The chicken pot pie is ready to serve..hmm..great taste ! Enjoy !
chicken-pot-pie-with-potatoes

CHICKEN POT PIE WITH POTATOES

CHICKEN POT PIE WITH POTATOES
A great chicken pot pie recipe to try !
Chicken Pot Pie RecipesIngredients
• 1/2 recipe basic crust
• 1 large potato, peeled and cut into small cubes
• 2 carrots, peeled and cut into small chunks
• 2 tbsp. salted butter
• 1 chicken stock cube
• 2 tbsp. all-purpose flour
• 2 1/4 cups whole milk
• 1/2 cup frozen peas
• 2 cups cooked chicken
• freshly ground black pepper, to taste


Chicken Pot Pie Recipe Instructions :
Preheat the oven to 375°F (190°C).

Place the potato and carrots in a saucepan filled with water. Bring to a boil and cook the vegetables for 5 to 10 minutes, until tender but not soft. Remove from heat, drain, and set aside.

In a medium saucepan, melt the butter with the chicken stock cube. Use a wooden spoon to break up the cube. When the butter has melted and the mixture is smooth, add the flour, stirrin to form a smooth paste. Cook over low heat for a minute. Remove from the heat and add the milk, stirring constantly. When the mixture is smooth, cook over medium-low heat for 10 minutes, until the sauce thickens. Remove from the heat.

Stir in the cooked vegetables, frozen peas, and chicken, and season with pepper.
Butter a 9-in. (23-cm.) pie plate and pour in the chicken mixture.
Roll out the pastry dough into a 10-in. (25-cm.) round. Moisten the edge of the pie plate with milk or water. Place the crust over the chicken mixture, pressing the edge down on the pie plate to seal, crimp decoratively, and make 4 to 6 slits in the crust.

Bake for 30 minutes or until the filling is hot and the crust is golden brown.
Refrigerate any remaining pie for up to 3 days.The chicken pot pie recipe is ready..enjoy it !
chicken-pot-pie-with-edamamel

CHICKEN POT PIE with RICE

CHICKEN POT PIE with RICE
A great chicken pot pie recipe to try !
Ingredients
• 2 tablespoons butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3/4 teaspoon dried thyme leaves
• 1/2 teaspoon sage
• 1/4 teaspoon ground black pepper
• 1/3 cup flour
• 2 14-1/2-ounce cans chicken broth
• 1 16-ounce package mixed frozen vegetables
• 3 cups cooked rice
• 2 cups cooked chopped chicken
• 1/2 cup chopped fresh parsley
• 1 1/2 cups baking mix**
• 3/4 cup buttermilk**
• 1/2 cup finely chopped green onions


INSTRUCTIONS
Heat butter in Dutch oven over medium-high heat until hot. Add onion, garlic, thyme, sage and pepper. Cook and stir 3 to 5 minutes until onion is tender. Add flour, cook and stir 1 to 2 minutes. Whisk in broth; cook, whisking 4 to 6 minutes or until sauce boils and thickens. Stir in vegetables; cook 5 to 7 minutes or until vegetables are tender. Stir in rice, chicken and parsley; cook, stirring 2 to 3 minutes more. Place in 2-1/2-quart casserole.

Combine baking mix, buttermilk and green onions in medium bowl. Genty stir, just until dough comes together. Form dough into 9-inch long log on lightly floured surface; cut crosswise into 6-1/2-inch rounds. Or roll out dough on lightly floured surface to 1/2-inch thickness and cut with different shaped cookie cutters. Or top casserole with biscuits, spacing evenly. Bake in 425-degree oven for 20 minutes until filling is bubbly and biscuits are golden brown. Serve immediately.

May be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.
The chicken pot pie recipe is ready...enjoy it !
pepperidge-farm-chicken-pot-pie recipe

Curry Chicken Pot Pie

Curry Chicken Pot Pie
An amazing chicken pot pie recipe to try ! Nice !
INGREDIENTS

• 4 cups frozen vegetable mix, peas, carrots
• 1 to 2 tablespoons canola oil
• 3 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 1/2 cups low sodium chicken broth
• 1/2 cup milk
• 3 tablespoons flour
• 1 teaspoon curry powder
• 2 tablespoons dried parsley
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 cups cubed cooked chicken
• 1 package puff pastry

INSTRUCTIONS

Preheat oven to 400 degrees F.

Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.

In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes. The chicken pot pie recipe curry is ready to serves 6 to 8 persons. Enjoy it !

SAVORY CHICKEN POT PIE

SAVORY CHICKEN POT PIE ..a nice chicken pot pie recipe to try.....amazing !

INGREDIENTS

• 4 1/2 tbsp. butter
• 4 1/2 tbsp. flour
• 1 1/2 c. milk
• 1/2 c. chicken broth or bouillon
• 2 1/2 c. cubed cooked chicken
• 1/4 to 1/2 tsp. thyme leaves, crushed
• 1/4 to 1/2 tsp. paprika
• 1 1/4 tsp. salt
• 1/8 tsp. black pepper
• 2 1/2 c. sliced celery
• 1 c. sliced carrots
• 1/4 c. chopped onion
• Pastry for 2 crust 9 inch deep dish pie

INSTRUCTIONS
In large skillet melt butter. Blend in flour until smooth. Add milk and chicken broth; cook, stirring constantly, about 3 minutes, or until thickened and bubbly. Add seasonings and blend, then add chicken. Cool. Meanwhile, cook celery, carrots, and onion in 1 inch boiling water until crisp-tender, about 7 minutes; drain. Preheat oven to 425 degrees. Add hot drained vegetables to chicken mixture - mix well. Pour mixture into 9 inch pastry lined pie plate. Place top crust over filling, turning edges under; press to seal. Cut slits in top crust to allow steam to escape. Bake about 30 minutes, until golden brown. Serve hot. The chicken pot pie recipe is ready to serve....great taste ! Enjoy the feasts !

chicken-pot-pie-with-cornbread-crust.

PEPPERIDGE FARM CHICKEN POT PIE

PEPPERIDGE FARM CHICKEN POT PIE ...a great chicken pot pie recipe ! Try it...nice !

INGREDIENTS

• 1 chicken cooked and deboned
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 stick butter, melted
• 1 1/2 c. chicken broth
• 1 lg. can evaporated milk
• 1 pkg. Pepperidge Farm Stuffing Mix

INSTRUCTIONS
Combine 2 cans soup with evaporated milk. Place chicken, shredded, in 13 x 9 pan and pour in soup mixture adding (optional) : carrots, peas, (1 can of each) and 2 cups of parboiled, cubed potatoes.
Sprinkle with one package stuffing mix. Over top pour chicken broth. Drizzle with melted butter. Bake at 300 degrees for 30 minutes. The chicken pot pie recipe is ready to serves 6-8 person. Enjoy it !

easy-chicken-pot-pie.

FAMILY FAVORITE CHICKEN POT PIE

FAMILY FAVORITE CHICKEN POT PIE Recipes...try this one !

INGREDIENTS

• 1/2 (10 oz.) pkg. assorted frozen vegetables
• 1/2 c. chopped onion
• 1/2 c. mushrooms
• 1/4 c. butter
• 1 3/4 c. water
• 2/3 c. milk
• 1 tbsp. instant chicken bouillon granules
• 2 c. cooked chicken, chopped
• Pastry for double crust pie

INSTRUCTIONS
Cook vegetables. Drain. In saucepan cook onions and mushrooms in butter until tender. Add water, milk, bouillon all at once. Cook and stir until thick. Stir in drained vegetables and chicken. Season.
Turn chicken mixture into pie crust. Add top crust. Flute. Bake in 450 degree oven for 10-12 minutes. The chicken pot pie recipe is ready to serve....nice one ! Bon apetit !
deep-dish-chicken-pot-pie.

CHICKEN OR TURKEY POT PIE

CHICKEN POT PIE RECIPES

INGREDIENTS

• 2 pie crusts
• 2 whole chicken or turkey breasts, skinned and boned
• 1 (10 oz.) pkg. frozen peas and carrots
• 1/2 pkg. frozen corn
• 1 can cream of mushroom soup
• Seasoned salt

INSTRUCTIONS
Preheat oven to 375 degrees. Line 9-10 inch pie pan with 1 crust.
Cube chicken, lightly brown in Teflon pan. Layer over crust:
chicken, peas and carrots, corn, seasoned salt to taste and cream of mushroom soup. Top with second crust. Bake for 35-40 minutes.VARIATION: Use 2 cans turkey gravy instead of soup. The chicken or turkey pot pie recipe is ready for a great feasts...enjoy it !
family-favorite-chicken-pot-pie.

QUICK CHICKEN POT PIE

QUICK CHICKEN POT PIE RECIPE

INGREDIENTS

• 2 c. cooked chicken
• 1 can veg-all
• 3 boiled eggs
• 1/2 c. butter
• 1 tsp. salt
• 1 1/2 tsp. pepper
• 2/3 c. evaporated milk
• 1/4 c. self-rising flour
• 2 c. chicken broth
• 1 can of biscuits

INSTRUCTIONS
Place cubed chicken in 9 x 3 inch pan. Drain veg-all, sprinkle over chicken, spread over chopped boiled eggs, set aside. Preheat oven to 425 degrees. On top of stove melt butter, blend in flour, seasoning.
Stir in chicken broth and cream. Boil for 1 minute. Pour over chicken mixture. Top with biscuits. Bake until brow. The chicken pot pie recipe is ready to serve....enjoy the meal !
chicken-or-turkey-pot-pie.

HOMESTYLE CHICKEN POT PIE

HOMESTYLE CHICKEN POT PIE RECIPES

INGREDIENTS

• 2 cans cream of broccoli soup
• 1 c. milk
• 1/4 tsp. dried thyme leaves, crushed
• 1/4 tsp. pepper
• 4 c. cooked cut up vegetables (16 oz. frozen plus 1 c. cooked, cubed potatoes)
• 2 c. cubed, cooked chicken or turkey
• 1 can (10 oz.) Hungry Jack refrigerated flaky biscuits

INSTRUCTIONS
1. In 3 quart oblong baking dish, combine soup, milk, thyme and pepper. Stir in vegetables and chicken.
2. Bake at 400 degrees for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters.
3. Remove dish from oven, stir. Arrange biscuit pieces over chicken mixture. Bake 15 minutes or until biscuits are golden brown. The chicken pot pie recipe is ready to serve...enjoy it !
quick-chicken-pot-pie.

HADRIAN'S CHICKEN POT PIE

HADRIAN'S CHICKEN POT PIE RECIPE

INGREDIENTS

• 1 (16 oz.) can mixed carrots and peas
• 1 cooked boneless chicken
• 1 can cream of chicken soup
• 1 c. milk
• 1 c. self-rising flour
• 1 stick melted butter
• 1 can chicken broth

INSTRUCTIONS
Pour carrots and peas in bottom of sheet cake pan. Then sprinkle chicken over vegetables. Mix the can of broth with the cream of chicken soup and pour over chicken layer. Mix milk, self-rising flour and melted butter together and pour over all ingredients. Cook in 350 degree oven until crust is golden brown. Flour mixture will rise to top for crust. The chicken pot pie recipe is ready to serve...enjoy !

CHICKEN POT PIE WITH CELERY SEED CRUST

CHICKEN POT PIE WITH CELERY SEED CRUST

INGREDIENTS

• 1/3 c. butter
• 1/3 c. flour
• 1/3 c. chopped onion
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 3/4 c. chicken broth
• 2/3 c. milk
• 2 c. cut up cooked chicken
• 1 (10 oz.) frozen peas & carrots

PASTRY:

• 2 c. flour
• 2 tsp. celery seed
• 1 tsp. salt
• 2/3 c. plus 2 tbsp. shortening
• 4-5 tbsp. ice water

INSTRUCTIONS
In saucepan, melt butter over low heat. Blend in flour, onion and seasonings. Cook, stirring, until mixture is bubbly. Remove from heat and stir in chicken broth and milk. Heat to boiling, stirring
constantly. Boil; stir 1 minute. Gently stir in chicken and frozen vegetables; set aside.
Prepare pastry by measuring flour, celery seed and salt in bowl. Cut in shortening. Sprinkle in water 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans side of bowl. Gather dough into ball.
On lightly floured board, roll 2/3 of the dough into a 13 inch square. Ease pastry into a 9 x 9 inch square pan. Pour filling into pan. Roll remaining dough into square; place over filling. Cut slits
in center to allow steam to escape. Bake at 425 degrees for 30-35 minutes.The chicken pot pie recipe is ready...enjoy it !

PENNSYLVANIA DUTCH CHICKEN POT PIE

PENNSYLVANIA DUTCH CHICKEN POT PIE RECIPE
A great chicken pot pie recipe to try !
Boil 1 (4 to 5 pound) stewing chicken until tender (usually 2 to 3 hours). Remove chicken; reserve broth. Pick meat from chicken and cut into chunks. (Discard skin and bones.) Put chicken meat and pot pie noodles back in boiling broth and cook on low heat for about 1 hour.

INGREDIENTS
POT PIE NOODLES:

• 2 c. flour
• 1 tsp. butter (cut into flour)
• 1 tsp. salt
• 1 tsp. baking powder
• 2 eggs
• Milk (enough to moisten, about 1/4 c.)

INSTRUCTIONS
Mix all ingredients. Knead dough several times, not too often! Roll out dough on floured surface. Cut into square noodles (about 1 1/2 to 2 inch square). Drop into broth. The chicken pot pie recipe is ready !...enjoy it !

GIANT CHICKEN POT PIE

GIANT CHICKEN POT PIE

Try this great chicken pot pie recipe...!
INGREDIENTS

• 3 (5 oz.) cans chicken
• 2 c. frozen vegetables, cooked (any combination of vegetables can be used)
• 1 box tuna pot pie Tuna Helper

INSTRUCTIONS
Follow directions for bottom crust and filling on box. Add chicken and cooked vegetables. Pour into crust. Follow directions for top crust. Bake per box directions. The chicken pot pie recipe is ready to serve...nice ! Enjoy it !