Chicken 'N Rhodes Pot Pie: The Best Chicken 'N Rhodes Pot Pie Recipe from Cook'n

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	Chicken 'N Rhodes Pot Pie

Serves: 10

Print this Recipe

Serving: 1 wedge

   10 Rhodes texas rolls thawed and risen
   1 cup sliced carrots
   2 cups cubed potatoes
   2 cups chicken breasts halves, cooked and cubed
   2 20-ounce bottles chicken gravy mix
   1 1/2 cups frozen peas
   2 tablespoons dried minced onion
   1 tablespoon 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. Combine 5 rolls and roll out to fit bottom and sides of a 9-inch deep sprayed dish pie pan. Bake at 350°F for 5-10 minutes. Pour mixture into pre-baked crust.

Combine 3 rolls and roll out to form top crust. Place over pie, sealing edges. Roll 2 remaining rolls into two thin 24-inch ropes. Twist the 2 ropes together and place around the edge of the pie. Bake at 350°F for 30-40 minutes.

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