Cheesy Chicken Pot Pie
Ingrediënten
- 1 tablespoon vegetable oil
- ½ cup chopped onion 1 medium
- ½ 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 condensed cream of chicken soup (10¾ oz)
- 1 can chicken gravy (10½ oz)
- ½ teaspoon dried sage leaves
- 1 cup finely shredded sharp Cheddar cheese 4 oz
- 1 refrigerated pie crust softened as directed on box
Instructies
- 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 ¾ 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 ¼ cup cheese over crust; bake 5 to 6 minutes longer or until crust is deep golden brown and cheese is melted.
Notes / Tips / Wine Advice:
Time-saver:
A food processor makes quick work of slicing veggies. Use the slicing blade to slice the carrots and the metal blade to chop the onion and celery.Nutritional Information
Calories: 670 kcal
