Favorite Chicken Potpie
Convenient frozen vegetables and prepared pie pastry make this old-fashioned favorite a weeknight possibility again.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1 1/2 tablespoons butter
- 1/2 cup frozen chopped onion
- 1/2 cup chopped celery
- 2 cups chopped cooked chicken
- 1 (16-ounce) package frozen peas and carrots, thawed and drained
- 1 (10 3/4-ounce) can cream of chicken soup
- 1 (2-ounce) jar chopped pimiento, drained
- 1/2 cup dry white wine or chicken broth
- 1 refrigerated pie pastry
- 1/2 tablespoon butter, melted
Directions
Preheat oven to 425°F.
Melt 11/2 tablespoons butter in a large skillet over medium-high heat. Sauté onion and celery in hot butter, stirring continually, for 2 minutes.
Add chicken, peas and carrots, soup, pimiento and wine and mix well. Cook, stirring frequently, until hot and bubbly, about 8 minutes.
Meanwhile, unwrap pie pastry. Cut several slits or decorative cutouts from pastry.
Remove chicken mixture from heat. Spoon into a pie plate. Top with prepared pie pastry. Brush with melted butter.
Bake for 11 minutes. Broil 4 to 5 inches from heat until crust is golden, about 1 minute. Let stand for 5 minutes before serving.
Secret Tip
Frozen precooked chicken fillets are the answer for speed and convenience in this potpie. Thaw them according to package directions, then chop or cut into bite-size pieces. For the quickest chopping, process the chicken briefly in a food processor.
