Cheesy Chicken Pot Pie

Name: Cheesy Chicken Pot Pie
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Cuisine: American
Ingredients: 1 tbsp Vegetable Oil (1 tablespoon vegetable oil); 1 cup Yellow Onion (1⁄2 cup chopped onion (1 medium)); 1 cup Celery (1⁄2 cup chopped celery (1 medium stalk)); 1 cup Carrot (1 cup thinly sliced carrots (2 medium)); 1 cup Green Beans (1 cup frozen cut green beans, thawed); 2 cup Chicken (2 cups chopped cooked chicken); 1 can Cream of Chicken Soup (1 can (103⁄4 oz) condensed cream of chicken soup); 1 can Chicken Gravy (1 can (101⁄2 oz) chicken gravy); 1 tsp Dried Sage (1⁄2 teaspoon dried sage leaves); 1 cup Sharp Cheddar Cheese (1 cup finely shredded sharp Cheddar cheese (4 oz)); 1 piece Pie Crust (1 refrigerated pie crust, softened as directed on box)

An American-style cheesy chicken pot pie with a creamy filling of chicken, vegetables, and gravy, baked under a flaky pie crust and topped with melted sharp Cheddar cheese.

90 minAmerican

Servings4

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Steps

1Heat 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.
2Place 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.
3Bake 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.