Ingredients Jump to Instructions ↓

  1. 4 frozen pie crusts

  2. 354.88 ml cooked chicken (can use boiled, canned, leftovers from rotisserie chicken, etc)

  3. 118 1/59 ml shredded cheddar cheese

  4. 29 1/28 ml margarine

  5. 1 small onion , diced

  6. 118 1/59 ml celery , finely diced

  7. 78.07 ml canned carrots, chopped

  8. 78.07 ml canned garden peas

  9. 177.44 ml chicken broth

  10. 304 3/4 g can cream of chicken soup

  11. 9.85 ml dried parsley flakes

  12. 4.92 ml Worcestershire sauce

  13. salt & pepper

Instructions Jump to Ingredients ↑

  1. Place 2 pie crusts in oven on 350 degrees for about 7-8 minutes. These will be the bottom of your pot pies.

  2. Meanwhile, in a skillet, saute onion and celery in heated margarine until tender.

  3. Add all other ingredients (except for pie crusts) and mix well.

  4. Remove bottom pie crusts from oven and put half of mixture into each crust.

  5. Place one of the uncooked crusts upside down on top of each mixture. Gently remove aluminum pan from each. Press edges of top and bottom crusts to seal. Cut a few small slits into top of each pie crust.

  6. Put both pies in oven and bake for 30 minutes at 400 degrees or until crust is browned.

  7. Hint: If you want to use fresh carrots and peas, you'll want to saute them in step 2 with the onions and celery to tenderize.


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