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Chicken Pot Pie - Quick Meal

A perfect comfort food full of flavor from a medley of vegetables, chicken breast and a crispy crust.

Ingredients

  • 2 chicken breasts (may substitute with store bought rotisserie chicken, shredded)
  • salt/pepper
  • 2 tbsp vegetable oil
  • 2 cans of cream of mushroom soup
  • 2 cups frozen peas and carrots
  • 1 cup celery, diced
  • ½ cup onion, diced
  • Frozen prepared pie crust

Directions

  1. Season chicken with vegetable oil, salt and pepper. (Alternatively, for convenience, may use store bought shredded rotisserie chicken for this recipe, and skip chicken breast cooking steps (steps 1-3).)
  2. Bake at 350F for 20 minutes or until cooked but tender.
  3. Once cooled, cut into bite sized pieces.
  4. Fry onions in oil until slightly browned.
  5. Add celery, peas and carrots and stir.
  6. Add cream of mushroom soup.
  7. Let simmer for few minutes.
  8. Add salt and pepper to taste for flavor.
  9. Add cooked chicken and mix well.
  10. Place filling into baking pan.
  11. Cover with crust. May brush crust with egg if desired to brown crust
  12. Bake at 350°F for 20 to 30 minutes or until crust is brown.

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