Grease a 9-inch pie pan.

Add the bottom pie crust to the pan and set it aside.

Add the turkey or chicken gravy and the chicken bouillon in a large pot on low (I used my Instant Pot, with the lid off and on the ‘keep warm’ setting).

Once the bouillon has dissolved into the gravy, pour in the mixed vegetables (with their broth) and the heavy whipping cream.

Use a small mixing bowl, add the cold water and the cornstarch, mix until smooth, and then pour into the vegetable mixture for the pot pie.

Stir the pot pie filling to combine the ingredients.

Season the poultry with Famous Dave’s chicken seasoning, and add it to the pot pie filling.

Add the salt and pepper and stir to mix.

Pour the pie filling into the pie pan lined with the pie dough.

Top the filling with the second pie crust.

Seal the edges by crimping or fluting, and cut off any excess overhang. You can use a fork to crimp and seal the double pie crust.

Slit the middle of the top pie crust with an “X” for venting while baking.

Bake the pot pie at 425 degrees F for 25-30 minutes if you’re using a conventional oven. If you’re using the Instant Pot Omni Plus oven, bake for 17-20 minutes. Bake until the top crust is golden-brown and you see bubbling through the open vent in the center of the pie.

Remove the pie from the oven and let it cool for at least 10 minutes before slicing.

Serve this Black folks' Southern soul food chicken pot pie recipe warm, and enjoy!