Easy Chicken Potpie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 chicken breast ( or 1 half of the breast pair, no bones or skin)1 tbsp of olive oil1 tbsp of poultry seasoning1 can of campbell's healthy request condensed cream of chicken soupsalt and pepper to taste1 10 oz package of frozen mixed vegetables1 box of Betty Crocker Pie Crust Mix (2, 9" crusts)
Makes one 9" potpie, serving size depends on who's eating it. You could also use left over cooked chicken or turkey and make your prep time even shorter.
Preheat the oven to 400. Cut up the chicken breast into small cubes and season with poultry seasoning or all purpose seasoning. Saute the chicken in medium size pot with 1 tbsp of olive oil on medium heat until fully cooked. While the chicken is cooking place the mixed vegetables in a strainer and run some water over them to defrost them. Add the condensed soup and vegetables to the pot with the cooked chicken, turn the heat to low and let the mixture warm through. Salt and pepper the mixture to your own preference. While the mixture is warming prepare the crust per box instructions. Place one of your two 9" crusts into the bottom of the pan. I use a disposable aluminum square cake pan for easy freezing and clean up but you could use any pie dish or square pan. Spoon the chicken and vegetable mixture into the pan and cover with the remaining 9" crust. Trim any excess crust and use a fork around the edges to join the two crusts and give it the signature potpie look and poke the middle of the pie to let it vent. Cover the edges of the pie with strips of aluminum foil to prevent them from burning. I put the pan on a cookie sheet to prevent it from bubbling over onto the bottom of the oven and make it easier to carry. Place in the oven at 400 degrees for approx 30 minutes or until the crust is golden brown. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user RACHELAD616.
Preheat the oven to 400. Cut up the chicken breast into small cubes and season with poultry seasoning or all purpose seasoning. Saute the chicken in medium size pot with 1 tbsp of olive oil on medium heat until fully cooked. While the chicken is cooking place the mixed vegetables in a strainer and run some water over them to defrost them. Add the condensed soup and vegetables to the pot with the cooked chicken, turn the heat to low and let the mixture warm through. Salt and pepper the mixture to your own preference. While the mixture is warming prepare the crust per box instructions. Place one of your two 9" crusts into the bottom of the pan. I use a disposable aluminum square cake pan for easy freezing and clean up but you could use any pie dish or square pan. Spoon the chicken and vegetable mixture into the pan and cover with the remaining 9" crust. Trim any excess crust and use a fork around the edges to join the two crusts and give it the signature potpie look and poke the middle of the pie to let it vent. Cover the edges of the pie with strips of aluminum foil to prevent them from burning. I put the pan on a cookie sheet to prevent it from bubbling over onto the bottom of the oven and make it easier to carry. Place in the oven at 400 degrees for approx 30 minutes or until the crust is golden brown. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user RACHELAD616.
Nutritional Info Amount Per Serving
- Calories: 325.3
- Total Fat: 17.7 g
- Cholesterol: 11.7 mg
- Sodium: 552.6 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 2.1 g
- Protein: 7.9 g
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