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Hearty Home-Style Chicken Pot Pie
Hearty Home-Style Chicken Pot Pie

Hearty Home-Style Chicken Pot Pie

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 package (15 oz.) refrigerated pie crusts
3 tablespoons butter or margarine
1/2 cup diced peeled potatoes
1/2 cup chopped onions
1/4 cup sliced celery
1/2 cup frozen peas and carrots
1 can (10-3/4 oz.) condensed cream of chicken soup
1/8 teaspoon ground white pepper
1/4 teaspoon each of ground sage and crumbled rosemary
1 can (10 oz.) Premium Chunk White Chicken, drained
1 egg, beaten
1 tablespoon of water
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Let's Make It
Thaw pie crust as per box instructions. Melt butter in large saucepan. Add all vegetables and sauté 5 minutes. Combine soup, herbs, spices, and chicken and stir into vegetable mixture.
Unfold one pie crust and fit into pie plate. Fill and cover with second pie crust. Trim crust if necessary and press edges with fork. Brush top with 1 egg beaten with 1 tablespoon of water to create a nice, glossy crust, if desired.
Bake 10 minutes at 400°F, and then reduce heat to 350°F for an additional 40 minutes. Cover crust with foil for the last 15 minutes to prevent excessive browning.
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