Love Chicken Vegetable Pot pie? Try a meaty chicken soup with a puff pastry topper for the same great flavors. It’s so simple and flavorful. Check it out Chicken Vegetable Potpie recipe here!!
[one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 50 minutes[/one_third] [one_third_last] Servings: 2[/one_third_last]
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- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup cooked chicken, cubed
- 1/2 cup frozen peas, thawed
- 2 carrots, sliced
- 1 celery rib, chopped
- 1 potato, peeled and cubed
- 1 onion, chopped
- Pastry (9 inches), for single-crust pie
[/tab] [tab]Yield: 2 servings
Amount per serving.
- Calories: 903
- Fat: 42 g(saturated fat:16 g)
- Cholesterol: 95 mg
- Sodium:1,702 mg
- Carbohydrate: 96 g
- Fiber: 7 g
- Protein: 33 g
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Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Step 1
In a large saucepan, add carrots, potato, onion and celery. Cover with water and bring to a boil. Reduce heat to low. Cover the saucepan and cook for 20 minutes or until vegetables are tender. Drain.
Step 2
Stir in chicken, peas and soup. Pour this mixture into a greased 1-1/2-qt. baking dish. Roll out pastry to fit top of dish.
Step 3
Place pastry over the filling. Trim, seal and flute edges. Cut slits in pastry.Bake (350 degree F) for 50 minutes or until filling is bubbly and crust is golden. Chicken Vegetable Potpie is ready to serve.
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- Serve Crunchy Macaroni Salad.
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