cheesy chicken pot pie

Name: cheesy chicken pot pie
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 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 frozen cut green beans, thawed; 2 cups chopped cooked chicken; 1 can (103⁄4 oz) condensed cream of chicken soup; 1 can (101⁄2 oz) chicken gravy; 1⁄2 teaspoon dried sage leaves; 1 cup finely shredded sharp Cheddar cheese (4 oz); 1 refrigerated pie crust, softened as directed on box

3 steps

Prep:20minCook:1h 10min

Updated at: Mon, 16 Oct 2023 19:14:40 GMT

Nutrition balance score

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Ingredients

4 servings

1 tablespoonvegetable oil

½ cuponion

chopped

½ cupcelery

chopped

1 cupcarrots

thinly sliced

1 cupfrozen cut green beans

thawed

2 cupschicken

chopped, cooked

1 x 25.75 ozcan condensed cream of chicken soup

1 x 50.5 ozcan chicken gravy

½ teaspoondried sage leaves

1 cupfinely shredded sharp cheddar cheese

1refrigerated pie crust

softened as directed on box

Instructions

Step 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.

Step 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 to allow steam to escape.

Step 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.