Cheesy Chicken Pot Pie

(51)
  12 reviews
  • 20|min prep time
  • 1|hr|10|min total time
  • 11 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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