When time is of the essence, our Hurry Up Chicken Pot Pie delivers homey comfort in a hurry. This classic dish is filled with tender chicken, vegetables, and a creamy sauce, all encased in a delicious pastry crust.
1 pkg Williams Country Gravy
3 1/4 cups milk
1 cup shredded cheddar cheese
1/2 tsp dried tarragon leaves
2 cups diced cooked chicken
2 cups frozen mixed vegetables
1 can mushrooms, stems and pieces (4 oz), drained
1/2 pkg refrigerated pie crust, 1 round
Preheat oven to 450°F. Combine Williams Country Gravy and milk in large saucepan. Cook until heated through and slightly thick. Stir in cheese and tarragon, stirring until blended. Add chicken, frozen mixed vegetables and mushrooms and simmer over low heat 5 minutes. Pour into greased deep, straight-sided, 2-quart baking dish.
Place pie crust over chicken mixture; fold edges under and flute, pressing crust to side of casserole dish. Cut a 1/2 inch hole in center of pastry to allow steam to escape.
Bake 15 minutes; reduce oven temperature to 375° and bake an additional 10 minutes or until crust is browned and mixture is thoroughly heated. (Cover edges of pie with aluminum foil after 15 minutes of baking to prevent over browning, if desired.) Makes 6 servings.
Note: If desired, substitute 2 (5-ounce) cans chunk chicken, drained, for diced, cooked chicken.
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