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10 rhodes Texas rolls, thawed and risen
1 c sliced carrots
2 c cubed potatoes
2 chicken breast halves, cooked and cubed
2 pkg chicken gravy mix
1 1/2 c frozen peas
2 tbsp minced dried onion
1 tbsp parsley
Salt and pepper to taste

Boil carrots and potatoes until tender. Then drain. Add cooked chicken. Prepare gravy according to package directions. Add to chicken mixture along with peas, onion, parsley, salt and pepper. Then set aside. Press 5 rolls together and roll out to fit bottom and sides of a 9-inch deep dish pie pan sprayed with non-stick cooking spray. Bake at 350 degrees 5-10 minutes. Pour mixture into pre-baked crust. Press 3 rolls together and roll out to form top crust. Place over pie sealing edges. Roll 2 remaining rolls into 2 thin 23-inch ropes. Twist the 2 ropes together and place around the edge of the pie. Bake at 350 degrees 30-40 minutes.