Cheesy Chicken Pot Pie

  • Prep Time 20 min
  • Total Time 1 hr 10 min
  • Servings 4

Ingredients

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 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

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.

Notes










Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
650
Calories from Fat
350
% Daily Value
Total Fat
39g
60%
Saturated Fat
15g
77%
Trans Fat
1/2g
Cholesterol
105mg
34%
Sodium
1500mg
63%
Potassium
540mg
15%
Total Carbohydrate
42g
14%
Dietary Fiber
3g
11%
Sugars
4g
Protein
32g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 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.