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Cheesy Chicken Pot Pie

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By Pillsbury Kitchens
Updated Jan 29, 2010
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Refrigerated pie crust easily tops a bubbling mixture of chicken and vegetables in a savory gravy. Delicious!

Cheesy Chicken Pot Pie

  • Prep Time 20 min
  • Total 1 hr 10 min
  • Ingredients 11
  • Servings 4
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Ingredients

Instructions

  • Step 
    1
    Heat 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.
  • Step 
    2
    Place pie crust over hot chicken mixture. Fold over edges to fit inside casserole. Cut small slits in surface of crust with paring knife.
  • Step 
    3
    Bake 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.

Nutrition

670 Calories
41g Total Fat
31g Protein
44g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
670
Calories from Fat
370
Total Fat
41g
63%
Saturated Fat
15g
77%
Trans Fat
1/2g
Cholesterol
105mg
35%
Sodium
1460mg
61%
Potassium
540mg
15%
Total Carbohydrate
44g
15%
Dietary Fiber
3g
11%
Sugars
4g
Protein
31g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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