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healthy for your kids
and healthy for you

Chicken vegetable pot pie dinner

Fast comfort food to take advantage of leftover chicken roast or roasted chicken bought at the grocery store. Don't feel guilty. It is OK to use a can of soup now and then.

Ingredients

1 potato (medium sized, peeled and diced)
1 onion (medium sized, peeled and chopped)
2 carrot (small or baby carrots, peeled and sliced)
1 celery (1 rib, finely chopped)
1 c water
1⁄2 c peas (thawed if frozen)
1 c chicken (cooked chicken, diced)
1 cn soup (cream of chicken condensed soup, 10 3/4 oz can, undiluted)
  pastry (for 1 pie crust, 9 inch round, top and bottom)

Instructions

Preheat oven to 350º F.

Place water, carrots, potato cubes, onion and celery in a sauce pan and cook for about 10 minutes or until tender. Drain the vegetables. Then stir in the peas, the chicken cubes and chicken soup. Stir well.

Lightly grease a 1 1/2 qt deep oven-proof dish and add vegetables. Roll out the pastry to fit the top of the baking dish and place on top. With your fingers, build up the edge of the pastry and press against the inside of the pastry rim to seal.

Bake in the oven for about 50 minutes or until the filling is hot and bubbly and the pastry crust golden brown.

Yield
3 servings
Cooking time
60
Preparation time
13
Total time
1 hour, 13 minutes

Notes

This is a shortcut to bring dinner to the table with minimal fuss because we all have those extremely busy days with little time to cook and even less to think of a menu. To make it healthier, choose a soup ca low in salt and check the type of fat used in the pie crust.

Do you have the time and want to make it all natural? Use leftover chicken from your own roast, and home made chicken broth thickened with flour or cornstarch - or prepare a true chicken velouté. You can prepare good chicken broth from the roasted chicken carcass. Complete the task with home made pastry.

Source

Easy recipes.