Type what you have

Ingredients

• ✓ chicken gravy mix
• chicken breast
• chicken broth
• mixed vegetable
• onion flake
• garlic
• garlic
• salt
• potato flakes
• cooking spray
• biscuit dough
• egg

Instructions

1. 1 Place chicken in a large skillet over medium-high heat. Cover and cook, stirring halfway, until no longer pink in the center, 6 to 12 minutes.
2. 2 Pour half the chicken broth into the skillet with the chicken. Add frozen vegetables, dehydrated onion, granulated garlic, minced garlic, gravy mix, and salt. Stir and cover; reduce heat to medium and cook until flavors meld, about 8 minutes. Add instant potatoes and stir until incorporated. Add remaining chicken broth and stir. Cover and reduce heat to low; cook until thickened to your liking, about 8 minutes more.
3. 3 Remove skillet from heat and allow to cool, about 30 minutes. Pour into a container, cover, and refrigerate filling, 2 hours to overnight.
4. 4 Preheat the oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray.
5. 5 Open and unroll dough into one continuous sheet. Place on a prepared baking sheet. Pinch all seams together, sealing them. Stretch the dough to twice its size using a small rolling pin. Score the sheet into 8 squares using a knife. Repeat with the remaining dough on the other baking sheet.
6. 6 Place 1 heaping tablespoon of filling into the center of a dough square. Pull the side up and over the mixture. Seal the edge carefully with your fingers and then using a fork. Repeat with remaining dough and filling.
7. 7 Bake in the preheated oven, watching carefully until just starting to brown, about 13 minutes. Brush pies with beaten egg and cook until dried, about 2 minutes more. Allow to cool for a few minutes before eating.

By Roxbury-Brower

Ingredients

• ✓ chicken gravy mix
• milk
• egg
• butter
• chicken
• pie crust
• water
• black pepper
• salt
• thyme
• chicken broth
• potato
• onion
• corn kernel
• green bean
• pea
• celery
• carrot

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the a rack on which you'll bake the pie.
2. 2 Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside.
3. 3 Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. Set gravy aside and allow to continue to thicken as it cools.
4. 4 Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling; top with second crust. Seal the 2 crusts together and crimp with a fork.
5. 5 Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. Pierce the top crust several times to vent steam.
6. 6 Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.

By jenhusted

Ingredients

• ✓ chicken gravy mix
• chicken breast
• onion powder
• salt
• black pepper
• olive oil
• mushroom
• garlic
• water
• white wine

Instructions

1. 1 Sprinkle both sides of the chicken breasts with onion powder, salt, and pepper.
2. 2 Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side.
3. 3 Add garlic and mushrooms and cook until mushrooms have released their liquid and are reduced in size, about 5 minutes.
4. 4 Stir together water, white wine, and gravy packet in a small bowl and pour into the skillet.
5. 5 Bring liquid to a simmer, cover, reduce heat to medium, and cook for 5 minutes. Turn chicken breasts and continue cooking until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By FrackFamily5 CACT