Chicken Vegetable Pot Pie Dinner
This is an easy-to-make chicken vegetable pot pie as the classic comfort food. Made from pastry, celery, peas, potato and others, this is the perfect dish to perk up those dreary days. A hearty meal kids and family members can all enjoy. Read on for the recipe.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people
Ingredients
- 1 medium potato peeled and cubed
- 1 medium onion chopped
- 2 medium carrots sliced
- 1 celery stalk chopped
- 1 cup water
- ½ cup frozen peas thawed
- 1 cup cooked chicken cubed
- 10 ¾ oz condensed cream of chicken soup undiluted
- Pastry for single-crust pie 9 inches
Instructions
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Switch on the oven to 350 degrees.
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Add water, potato cubes, celery, onion and carrots into a saucepan. Cook for at least 10 minutes or until they become tender.
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Drain the water. Add the chicken cubes, chicken soup and peas. Stir making sure the ingredients blend well.
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Grease the 1 1/2 qt ovenproof dish. Put the vegetables. Measure the pastry so it fits the top of the baking dish. Then, put the pastry on top.
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Use your fingers to work on the edges of the pastry and press in contrast to the inside of the rim of the pastry to secure.
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Bake it for about 50 minutes or up until the pastry is golden brown and crusty and the filling becomes bubbly and hot.
