Cheesy Chicken Pot Pie

Cheesy Chicken Pot Pie

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

Prep Time

20

Minutes

Total Time

1:10

Hr:Mins

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 650
    • (Calories from Fat 350),
  • Total Fat 39g
    • (Saturated Fat 15g,
    • Trans Fat 1/2g),
  • Cholesterol 105mg;
  • Sodium 1500mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 32g;
Percent Daily Value*:
    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 Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.