Chicken Pot Pie with Vegetables

Previous RecipeNext Recipe
Add a picture
Rating:
(0 votes)

 

View comments on this recipeAdd a comment View picturesAdd a picture
Submitted by:
Kate Gosling		 Country: Canada
Quantity:
6 servings		 Preparation time: 0:30 hr.
Cooking time: 0:50 hr.
Specialties: Holidays, Kids, Quick & Easy

Ingredients

1 recipe pastry for a 9-in/22-cm double crust pie 1
4 boneless, skinless chicken breast halves 4
1/2 cup chopped onion 75 g
1 tsp poultry seasoning 5 mL
1 can (10.75-oz/284-mL) condensed cream of chicken soup 1 can
1 can (10.75-oz/284-mL) condensed cream of mushroom soup 1 can
1 cup shredded Cheddar cheese 115 g
1 cup shredded Mozzarella cheese 115 g
2 cups frozen mixed vegetables, thawed 300 g
1 cup sliced fresh mushrooms 75 g
  salt and pepper to taste  

Directions

Preheat oven to 350°F /180°C. Lightly grease and flour a 2 quart/2 L casserole dish.

Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken.

In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, Mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.

Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.

Bake in preheated oven for 50 minutes, until pastry is golden brown.

Chef's Note

This is a simple and delicious recipe I received from a friend. Chock-full of tender veggies, gooey cheese, and moist chicken.

Advertisement
eXTReMe Tracker Artistic Techworks