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Cheesy Chicken Pot Pie

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Cheesy Chicken Pot Pie
  • Prep 20 min
  • Total 1 hr 10 min
  • Ingredients 11
  • Servings 4
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Refrigerated pie crust easily tops a bubbling mixture of chicken and vegetables in a savory gravy. Delicious!
Updated Jan 29, 2010

Ingredients

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Use small canapé cutters to cut out fun shapes in the crust.
  • tip 2
    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

670 Calories, 41g Total Fat, 31g Protein, 44g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
670
Calories from Fat
370
Total Fat
41g
63%
Saturated Fat
15g
77%
Trans Fat
1/2g
Cholesterol
105mg
35%
Sodium
1460mg
61%
Potassium
540mg
15%
Total Carbohydrate
44g
15%
Dietary Fiber
3g
11%
Sugars
4g
Protein
31g
% 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.
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