The cheesy chicken pot pie recipe prep time: 20 minutes start to fi nish: 1 hour 10 minutes 4 servings
Ingredients:
1 tablespoon vegetable oil
1⁄2 cup chopped onion (1 medium)
1⁄2 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 (103⁄4 oz) condensed cream of chicken soup
1 can (101⁄2 oz) chicken gravy
1⁄2 teaspoon dried sage leaves
1 cup finely shredded sharp Cheddar cheese (4 oz)
1 refrigerated pie crust, softened as directed on box
Method:
1 Heat oven to 375°F. In 10-inch skillet, heat oil over mediumhigh heat.
2 Add onion and celery; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
3 Stir in carrots, green beans, chicken, soup, gravy and sage. Cook until bubbly. Stir in 3⁄4 cup of the cheese. Spoon into ungreased deep 2-quart casserole.
4 Place pie crust over hot chicken mixture. Fold over edges to fit inside casserole. Cut small slits in surface of crust with paring knife to allow steam to escape.
5 Bake 40 minutes. Sprinkle remaining 1⁄4 cup cheese over crust; bake 5 to 6 minutes longer or until crust is deep golden brown and cheese is melted.
Notes and Tips:
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.
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| cheesy chicken pot pie recipe |
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