Chicken Pot Pie

A flavorful mix of chicken, vegetables, Yukon Gold potatoes and mushrooms, seasoned with fresh Thyme. This is one delicious one-dish meal.


1. 2 qts. Pioneer® Roasted Chicken Gravy Mix (94545), prepared
2. 2 lbs. Pioneer® Original Biscuit Mix (94013)
3. 1 stick Butter, divided
4. 3 cups Onion diced (¼”)
5. 2 lbs. Mushrooms, sliced
6. 3 cups Yukon gold potatoes, diced (¼”)
7. 3 lbs. Frozen mixed vegetables
8. 2 lbs. Chicken, cooked and diced (or shredded)
9. 2 Tbsp. Thyme, fresh, chopped
10. 2 cups Milk
11. 2 Eggs


Preheat convection oven to 375°F with high fan and prepare two half hotel pans with non-stick spray and set aside.
Prepare gravy according to package directions and set aside.
In a large stock pot, melt ½ stick butter. Sauté onions, mushrooms, and potatoes until potatoes are fully cooked. Add mixed vegetables, chicken, and thyme; stir to combine.
Add 2 quarts of Pioneer® Roasted Chicken Gravy and stir until combined. Pour evenly into two prepared half hotel pans.
Lay dough on top of chicken mixture in pans and fold in any edges of dough. Cut slits in top of dough, to allow steam to escape.
Bake for 12 to 15 minutes, or until golden brown.
Whisk eggs and milk together in a large bowl, then add Pioneer® Original Biscuit Mix until moistened. Turn dough out onto a floured surface and divide into two pieces. Roll each dough piece into a roughly 15 x 10 inch rectangle to cover each half hotel pan.
Melt remaining ½ stick of butter and brush the tops of the pies with butter after removing from oven.


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