CHEESY CHICKEN POT PIE RECIPE - PILLSBURY.COM
Refrigerated pie crust easily tops a bubbling mixture of chicken and vegetables in a savory gravy. Delicious!
Provided by Pillsbury Kitchens
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- Place pie crust over hot chicken mixture. Fold over edges to fit inside casserole. Cut small slits in surface of crust with paring knife.
- 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 Facts : Calories 670 , CarbohydrateContent 44 g, CholesterolContent 105 mg, FatContent 4 1/2 , FiberContent 3 g, ProteinContent 31 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 1460 mg, SugarContent 4 g, TransFatContent 1/2 g
CHEDDAR CHICKEN POTPIE RECIPE: HOW TO MAKE IT
Cheese soup is one of my favorites, but it’s a bit too rich for my husband’s taste. Now I make a variation of potpie we both enjoy. If I’m in a hurry, I’ll skip the crust, add extra milk and serve it as a chowder. —Sandra Cothran, Ridgeland, South Carolina
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 6 servings.
Number Of Ingredients 17
Steps:
- For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover and chill at least 30 minutes. , For filling, place broth in a Dutch oven; bring to a boil over high heat. Add vegetables. Reduce heat; simmer until vegetables are tender, 10-15 minutes. , In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. cast-iron or other ovenproof skillet. Set aside. , On a lightly floured surface, roll dough for crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape. , Bake at 425° until golden brown, about 40 minutes.
Nutrition Facts : Calories 603 calories, FatContent 31g fat (18g saturated fat), CholesterolContent 161mg cholesterol, SodiumContent 902mg sodium, CarbohydrateContent 38g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 42g protein.
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