Before Ryley was born, Ryon and I moved in with his parents in Michigan in anticipation of him getting deployed to Iraq. Thankfully his orders were canceled, and we continued to live with his parents for a few months before moving to Texas. My in-laws are amazing and we are so blessed to have them in our lives.
Ryon’s mom makes cooking look so effortless and I was excited to pick up a few recipes from her while we were there. One of our favorites is her homemade chicken pot pie.. its out of this world! (She has to make two because everyone eats more then they should!) I made it for dinner last night but tweaked it a little bit by using sweet potatoes instead of white potatoes. OH MY! It was heaven! Its beyond easy to make, here is how we made it last night.
Boneless, skinless chicken breasts
Deep dish pie shell
Rollable pie crust
Frozen veggie mix
2 large sweet taters
Chicken gravy mix
- Preheat the oven to 350
- Cook your meat and boil taters, cut into slices when done
- Make gravy mix
- Combine veggies, cut taters and meat into pie shell. Pour gravy over top
- Cover pie with roll out pie crust, poke a few small holes in the top
- Bake for an hour or until pie crust is golden brown
Pie before cooking
Pie after cooking… and eating!