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Catholic Recipe: Chicken Pot Pie


  • 2 cans (12 oz. each) boned chicken
  • 1 can (16 oz.) green peas
  • 1 can (6 oz. sliced broiled mushrooms
  • 2 cans (10 1/4 oz. each) chicken gravy
  • instant mashed potatoes


Serves: 4-6

Prep Time: 1 hour

Difficulty: N/A

Cost: n/a

For Ages:n/a

Origin: USA


Food Categories (3)


Often Made With (1)


Feasts (1)

Also Called: Chicken Potpie

This traditional dish is baked in a deep bowl or casserole with a pie crust on top. Inside is chopped meat or poultry and vegetables in a rich sauce. This recipe uses instant mashed potatoes as the top crust.


Open 2 cans (12 ounces each) boned chicken; separate into large chunks; place in casserole. Drain 1 can (1 pound) green peas; add. Drain broth from 1 can (6 ounces) sliced broiled mushrooms; save broth; add mushrooms to casserole. Open 2 cans (10 1/4 ounces each) chicken gravy; stir in mushroom broth; pour into casserole. Prepare instant mashed potatoes; spoon over top. Bake at 425┬░ until potatoes are tipped with brown. Makes 4 to 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965