Chicken Pot Pie With a Twist!

Recipe by cfletcher
READY IN: 50mins




  • Heat the oil in a pan over medium heat.
  • Add salt and pepper to the chicken.
  • Fry on medium or lower until cooked through. You might have to reduce the heat so that the chicken will NOT brown - just cook.
  • While the chicken is cooking slowly, chop the onions and celery.
  • Add onions and celery to the same pan as the chicken
  • Cover the chicken and vegetables so that they become tender.
  • While this is cooking, chop the potatoes and carrots - cubed.
  • Boil potatoes and carrots until fork tender.
  • Add frozen peas about 5 minutes before the potatoes and carrots are done.
  • In a separate bowl, mix chicken soup, milk, chicken boullion and mustard -- consistency should be loose (you might have to add a bit more milk to make it a sauce).
  • Drain vegetables and add to a large casserole dish.
  • Remove chicken and chop into bit size pieces - add to casserole.
  • Add softened onions and celery on top of casserole.
  • Pour soup mixture on top of casserole.
  • Roll out pie dough on top of casserole.
  • Bake at 350 F for 35 - 45 minutes until pie dough is golden brown.