Deep-Dish Chicken Pie
This savory chicken and vegetable pie has pastry on just the
top. It's just right for a casserole or quiche dish, so it
comes to the table with the prettiest fluted crust for all
Prep: 20 Min - Ready in: 1 Hr 20 Min
1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.)
2 tablespoons margarine or butter
1/4 cup chopped celery
1/4 cup chopped onion
1 (10 3/4-oz.) can condensed cream of chicken soup
1 cup milk
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
1 (1-lb.) pkg. Green Giant Select® Frozen Broccoli, Carrots
and Cauliflower, thawed, drained
1. Let pie crust pouch stand at room temperature for 15 to
2. Meanwhile, heat oven to 400°F. Melt margarine in large
saucepan or Dutch oven over medium heat. Add celery and onion;
cook and stir until tender. Add soup, milk, poultry seasoning,
salt and pepper; cook until thoroughly heated. Gently stir in
chicken and thawed vegetables. Pour mixture into ungreased
2-quart casserole or 10-inch quiche pan.
3. Remove pie crust from pouch. Unfold crust; remove plastic
sheets. Place crust over chicken mixture. Roll up edges of
crust to fit top of casserole; flute edges. Cut slits in
4. Bake at 400°F. for 40 to 50 minutes or until golden brown.
Let stand 10 minutes before serving.
Makes 6 servings
Nutritional Info Per Serving:
Calories 460, Calories from Fat 220, Total Fat 24 g,
Saturated 8 g, Cholesterol 100 mg, Sodium 800 mg,
Total Carbohydrate 29 g, Dietary Fiber 3 g, Sugars 6 g,
Protein 32 g
Diet Exchange: 1 1/2 Starch, 1 Vegetable, 3 1/2 Lean Meat,
2 1/2 Fat OR 1 1/2 Carbohydrate, 1 Vegetable, 3 1/2 Lean Meat,
2 1/2 Fat
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Pillsbury.