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–+ servings

Cheesy Chicken Pot Pie

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 tablespoon vegetable oil
  • ½ cup chopped onion 1 medium
  • ½ cup chopped celery 1 medium stalk
  • 1 cup thinly sliced carrots 2 medium
  • 1 cup frozen cut green beans thawed
  • 2 cups chopped cooked chicken
  • 1 can condensed cream of chicken soup (10¾ oz)
  • 1 can chicken gravy (10½ oz)
  • ½ teaspoon dried sage leaves
  • 1 cup finely shredded sharp Cheddar cheese 4 oz
  • 1 refrigerated pie crust softened as directed on box

Instructions

  • Heat oven to 375°F.
  • In 10-inch skillet, heat oil over medium-high heat.
  • Add onion and celery; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
  • Stir in carrots, green beans, chicken, soup, gravy and sage.
  • Cook until bubbly.
  • Stir in ¾ cup of the cheese.
  • Spoon into ungreased deep 2-quart casserole.
  • Place pie crust over hot chicken mixture.
  • Fold over edges to fit inside casserole.
  • Cut small slits in surface of crust with paring knife.
  • Bake 40 minutes.
  • Sprinkle remaining ¼ cup cheese over crust; bake 5 to 6 minutes longer or until crust is deep golden brown and cheese is melted.

Notes & Wine Advice

Time-saver:

A food processor makes quick work of slicing veggies. Use the slicing blade to slice the carrots and the metal blade to chop the onion and celery.

Nutrition values

Calories: 670 kcal
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Course; One Pot Dinner