Savory Chicken Potpie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbsp. butter1/4 cup chopped onion1 red bell pepper, deseeded and chopped2 stalks celery, trimmed and chopped1 lb. cooked chicken, chopped1 lb. frozen mixed vegetables1/2 cup chicken broth1 can cream of chicken soup1 package refrigerated pie crust
1. Preheat oven to 425.
2. Melt butter in a large saucepan over medium heat. Add onion, pepper, and celery. Saute, stirring occasionally, until softened, about 5 minutes.
3. Add chicken, mixed vegetables, broth, and soup to pan. Bring mixture to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
4. Lay one pie crust in a deep dish pie plate. Pour mixture into crust. Cover with remaining crust.
5. Seal edges with back of fork. Cut slits in crust using a sharp knife. (brush with 1 tbsp. butter, if desired) Bake until crust is golden brown, about 10-12 minutes. Let stand for 5 minutes before serving.
Serving Size: makes 1 pie
Number of Servings: 6
Recipe submitted by SparkPeople user EPPRUITT.
2. Melt butter in a large saucepan over medium heat. Add onion, pepper, and celery. Saute, stirring occasionally, until softened, about 5 minutes.
3. Add chicken, mixed vegetables, broth, and soup to pan. Bring mixture to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
4. Lay one pie crust in a deep dish pie plate. Pour mixture into crust. Cover with remaining crust.
5. Seal edges with back of fork. Cut slits in crust using a sharp knife. (brush with 1 tbsp. butter, if desired) Bake until crust is golden brown, about 10-12 minutes. Let stand for 5 minutes before serving.
Serving Size: makes 1 pie
Number of Servings: 6
Recipe submitted by SparkPeople user EPPRUITT.
Nutritional Info Amount Per Serving
- Calories: 474.1
- Total Fat: 26.8 g
- Cholesterol: 31.7 mg
- Sodium: 830.2 mg
- Total Carbs: 51.2 g
- Dietary Fiber: 2.8 g
- Protein: 14.6 g
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