Top-Crust Chicken Pot Pie
Recipe: #8015
February 05, 2013
Categories: Casseroles, Chicken, Fathers Day, Game/Sports Day, Sunday Dinner, Oven Bake, Frozen Vegetables, Chicken Dinner, more
"Yeah another chicken pot pie recipe, I like this this one though it's quite tasty and made in a casserole dish topped with a crust"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (288.5 g)
- Calories 318.4
- Total Fat - 13.4 g
- Saturated Fat - 5.5 g
- Cholesterol - 406.8 mg
- Sodium - 399 mg
- Total Carbohydrate - 8.6 g
- Dietary Fiber - 2.4 g
- Sugars - 3.4 g
- Protein - 39.3 g
- Calcium - 375.7 mg
- Iron - 4.5 mg
- Vitamin C - 12.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oven to 375ºF. Grease a round deep 2-quart baking or casserole dish (make sure the casserole is small or large enough to fit the pie crust on top).
Step 2
In large 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, flour, sage and pepper. Cook until bubbly. Stir in 1 cup shredded the cheese. Spoon into baking dish.
Step 3
Place pie crust over hot chicken mixture. Fold over edges to fit inside casserole. Cut small slits in surface of crust with paring knife.
Step 4
Bake 40 minutes.
Step 5
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.
Tips
No special items needed.
0 Reviews
You'll Also Love
