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Cheesy Chicken Pot Pie

(51)
  12 reviews
  • 20 min prep time
  • 1 hr 10 min total time
  • 11 ingredients
  • 4 servings
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Refrigerated pie crust easily tops a bubbling mixture of chicken and vegetables in a savory gravy. Delicious!

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 Green Giant™ Steamers™ frozen cut green beans, thawed
2
cups chopped cooked chicken
1
can (10 3/4 oz) condensed cream of chicken soup
1
can (10 1/2 oz) chicken gravy
1/2
teaspoon dried sage leaves
1
cup finely shredded sharp Cheddar cheese (4 oz)
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Steps

  • 1 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 3/4 cup of the cheese. Spoon into ungreased deep 2-quart casserole.
  • 2 Place pie crust over hot chicken mixture. Fold over edges to fit inside casserole. Cut small slits in surface of crust with paring knife.
  • 3 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.
  • 1 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 3/4 cup of the cheese. Spoon into ungreased deep 2-quart casserole.
  • 2 Place pie crust over hot chicken mixture. Fold over edges to fit inside casserole. Cut small slits in surface of crust with paring knife.
  • 3 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.

Expert Tips

Use small canapé cutters to cut out fun shapes in the crust.

If you have a food processor, use the slicing blade to slice the carrots. Use the metal blade, and pulse to chop the onion and celery.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
670
Calories from Fat
370
% Daily Value
Total Fat
41g
63%
Saturated Fat
15g
77%
Trans Fat
1/2g
Cholesterol
105mg
35%
Sodium
1460mg
61%
Total Carbohydrate
44g
15%
Dietary Fiber
3g
11%
Sugars
4g
4%
Protein
31g
31%
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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