Cheesy Chicken Pot Pie

Refrigerated pie crust easily tops a bubbling mixture of chicken and vegetables in a savory gravy. Delicious!

  • prep time 20 min
  • total time 1 hr 10 min
  • ingredients 11
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    670
    (
    Calories from Fat
    370),
    % Daily Value
    Total Fat
    41g
    41%
    (Saturated Fat
    15g,
    15%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    105mg
    105%;
    Sodium
    1460mg
    1460%;
    Total Carbohydrate
    44g
    44%
    (Dietary Fiber
    3g
    3%
      Sugars
    4g
    4%
    ),
    Protein
    31g
    31%
    ;
    % Daily Value*:
    Vitamin A
    120%;
    Vitamin C
    4%;
    Calcium
    20%;
    Iron
    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 Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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