Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 Servings
Ingredients: 1 square chicken bouillon; 1 onion, medium, chopped; 1 potato, small, diced; 1 carrot, small, finely-chopped; 1/2 cup celery, diced; 1/4 tsp poultry seasoning; 1/4 tsp sage, dried; 1 can condensed cream of mushroom soup, undiluted; or; 2 cups leftover chicken gravy; 2 - 3 cups chicken, cooked, diced; 1/2 cup frozen peas, (optional garnish); 2 pie shells, frozen

Casseroles
Cooked Chicken
Quick 'n' Easy
Whole

Prepping15min

Cooking45min

Resting—min

Servings4

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Nutrition informationThis recipe contains 27 gr protein

Ingredients

Imperial

Metric

Showing ingredients in imperial

Chicken part(s)

1 square chicken bouillon
1 onion, medium, chopped
1 potato, small, diced
1 carrot, small, finely-chopped
1/2 cupcelery, diced
1/4 tsppoultry seasoning
1/4 tspsage, dried
1 can condensed cream of mushroom soup, undiluted
or
2 cupsleftover chicken gravy
2 - 3 cupschicken, cooked, diced
1/2 cupfrozen peas, (optional garnish)
2 pie shells, frozen

Step by step

Prepare chicken broth using chicken bouillon cube as directed on package.

Add onion, potato, carrot, celery, poultry seasoning and sage to chicken broth. Simmer until vegetables are tender crisp.

Add gravy or soup and chicken pieces. About ½ cup frozen peas can be added now if you wish.

Pour into unbaked pie shell and top with another crust. Bake at 350ºF (180ºC) for about 30 minutes.

Recipe notePuff pastry can be used for the top also. This recipe freezes well can also be made into small pies.

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