CHICKEN POT PIE VI

Chicken Pot Pie VI image

This is a simple and delicious recipe I received from a friend. Chock-full of tender veggies, gooey cheese, and moist chicken.

Provided by Angie Smothermon

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

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Ingredients

1 recipe pastry for a 9 inch double crust pie
4 boneless, skinless chicken breast halves
½ cup chopped onion
1 teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
2 cups frozen mixed vegetables, thawed
1 cup sliced fresh mushrooms
salt and pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 2 quart casserole dish.
Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken.
In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.
Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top.
Bake in preheated oven for 50 minutes, until pastry is golden brown.

Nutrition Facts : Calories 647.7 calories, Carbohydrate 44.5 g, Cholesterol 80.7 mg, Fat 37.3 g, Fiber 4.7 g, Protein 33.8 g, SaturatedFat 13 g, Sodium 1271.9 mg, Sugar 2.3 g