Cheesy Chicken Pot Pie

Friday, October 30, 2009

  • 2 cups cooked and cubed chicken
  • 1 can cream of potato soup
  • 1 cup milk
  • 1/2 cup Parmesan cheese
  • 1 small white onion, diced
  • 2 stalks celery
  • 1 Tbsp butter
  • 1 cup shredded cheddar cheese
  • 1 16oz bag frozen broccoli, cauliflower, carrots and peas
  • 1 tube refrigerated dough sheet.
  • salt and pepper to taste
In large saucepan, heat butter on medium high with celery and onion. Cook for about 4 minutes. Add can of soup and milk and stir until well mixed and bubbly. Add Parmesan cheese, salt, pepper, and cheddar cheese; heat until melted then remove from heat.

Add chicken and frozen veggies.

Preheat oven to 375. Pour filling into 13x9 pan. Unroll dough sheet and cut into strips. Create a lattice pattern on top of filling. Bake, uncovered for 25-30 minutes or until the lattice topping is golden brown and the filling is bubbly.

Everyone loved this meal, it was a real hit! All of the kids asked for more, and daddy shoveled his mouth full- something he doesn't do very much.


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