Cheesy Chicken Pot Pie

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

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Servings 4

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( 51 ) Ratings

51 Ratings

5 Stars 22%

4 Stars 12%

3 Stars

2 Stars 25%

1 Stars 16%

Member Reviews ( 17 )

38ec1817-aabd-4fcf-9e91-b79652b5ad57

ingredients 11
Prep Time 20 min
Total Time 1 hr 10 min

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® Valley Fresh 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

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Directions

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

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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; 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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

shpb111611f

report Posted Nov. 17, 2011 5:00 AM

It is great mixture of chicken and vegetables. I made it tonight and i loved it.I will make it again!

jennyrutan

report Posted Dec. 20, 2010 12:16 PM

Great Chicken Pot Pie recipe! My family loved it. Will definately make again! Its WONDERFUL on a cold night!

eve391

report Posted Nov. 9, 2010 2:44 PM

Question: I am not clear whether the recipe calls for one or two pie crusts. It says 1 box of pie crust. Does that mean I use all of it?

sararios4

report Posted Nov. 7, 2010 6:14 PM

I made this tonight and LOVED it! I was quite shocked it was rated so poorly...until I just read all the reviews. LOL I might, personally, cut back slightly on the celery, and I added garlic. It was easy and great! I will recommend it to family/friends!

KimWolfrum

report Posted Nov. 7, 2010 5:39 AM

I made this last night right after I found the recipe here online and read some of the reviews and let me say, IT IS WONDERFUL. I added my own touch to (putting other things in it)I didn't have the sage leaves so I have to use ground sage and it worked just as well, just be careful of how much you put in. I have to say this to everyone, if you haven't made it then make it first and then give your own review.