Top-Crust Chicken Pot Pie
Created by foodiegal on February 5, 2013
- Servings: 4
- Prep Time: 20m
- Cook Time: 70m
- Recipe #8015
Ingredients
- 1 tablespoon oil (vegetable oil or margarine or butter)
- 1 small onion (chopped, around a 1/2 cup)
- 1 celery rib, chopped
- 1 carrot, thinly sliced
- 1 cup cut string beans, frozen (thawed or a mixed vegetables)
- 2 cups cooked chicken (chopped)
- 1 can (10 3/4 ounce) condensed cream of chicken soup, undiluted
- 1 can (10 ounce) chicken gravy
- 1 1/2 teaspoons all-purpose flour
- 1/2 teaspoon dried sage leaves
- 1/2 teaspoon pepper
- 1 1/4 cups shredded cheddar cheese, divided (use sharp cheddar cheese)
- 1 (9-inch) pie pastry
How to Make
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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).
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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.
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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.
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Step 4: Bake 40 minutes.
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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.
Nutritional Facts
- 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