chicken-and-cheddar-pot-pie-2A delicious, cheesy pot pie filled with flavorful chicken and vegetables in a rich savory sauce. Marvelous!

1 tablespoon canola oil
1/2 cup chopped onion
1/2 cup chopped celery
3/4 cup thinly sliced carrots
1 cup frozen cut green beans, thawed
2 cups cooked chicken
1 (10 3/4 oz) can condensed cream of chicken soup
1 (10 1/2 oz) can chicken gravy
1/2 teaspoon dried sage leaves
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 cup finely shredded sharp Cheddar cheese
1 refrigerated pie crust, softened according to package directions

1.Heat the oil in a 10-inch skillet over medium-high heat. Add the onion and celery; cook until crisp-tender, stirring occasionally, about 5 minutes. Stir in the carrots, green beans, chicken, cream of chicken soup, gravy, sage, salt and pepper. Cook until hot and bubbly. Stir in 3/4 cup of the cheese.

2. Spoon mixture into an ungreased, deep, 2-quart, round casserole. Place pie crust over chicken mixture; fold over the edges to fit inside the casserole. Cut small slits in surface of crust with a knife.

3. Bake at 375 degrees F for 40 minutes. Remove from oven and sprinkle crust with the remaining 1/4 cup cheese. Bake an additional 5 minutes or until the crust is a deep golden brown and cheese is melted. Makes 4 to 6 servings.


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