Easy Chicken or Turkey Pot Pie

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    medium carrot, peeled and sliced
  • 1
    stalk celery, chopped
  • 1
    medium onion, finely chopped
  • 12 - 34
    teaspoon dried thyme
  • 1
    (10 ounce) can mushrooms, well drained (whole or sliced, squeeze out excess moisture with hands)
  • 1
    tablespoon fresh minced garlic
  • 3 -4
    tablespoons butter or 3 -4 tablespoons margarine
  • 2 12
    cups cubed cooked chicken (or turkey)
  • 1
    tablespoon all-purpose flour
  • 1
    (10 3/4 ounce) can condensed golden mushroom soup, undiluted
  • 1 12
    cups frozen cut green beans, cooked and drained
  • salt (to taste) (optional)
  • 1
    (9 inch) pastry for double-crust deep dish pie
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DIRECTIONS

  • In a large skillet melt butter over medium heat.
  • Add in carrot, celery, onion and thyme; cook stirring until just crisp-tender.
  • Add in mushrooms fresh garlic,and black pepper; cook stirring for 2 minutes.; remove skillet from heat.
  • Place the cubed chicken or turkey in a bowl sprinkle with 1 tablespoon plus 1 teaspoon flour and toss well to coat.
  • To the skillet add in the floured chicken or turkey, undiluted soup and green beans to the onion mixture; mix very well with a spoon to combine.
  • Line the bottom of the pie plate with pastry.
  • Add in the chicken or turkey mixture.
  • Place the remaining pastry on top; seal and flute.
  • Slice a couple of slits on top to allow steam to escape.
  • Brush lightly with table cream or milk.
  • Cover the edges loosley with foil.
  • Place the pie plate on a baking sheet.
  • Bake bottom-oven rack for 55-60 minutes or until golden brown.
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