Easy Chicken Pot Pie

Easy Chicken Pot Pie
by Jenny Wojcik

This is a very simple dish that tastes so good. Add a salad, and you've got dinner! Enjoy! Filling:
  • 1 medium onion, chopped
  • 1 cup thinly sliced carrots
  • 3 large ribs of celery, thinly sliced
  • 1 tablespoon olive oil
  • 1 10-ounce pkg. frozen chopped spinach (thawed and drained)
  • 3 cups cooked chicken, chopped
  • 1/2 cup chopped baked ham
  • 1 10 3/4 ounce can cream of chicken soup, undiluted
  • 1 cup milk
  • Freshly ground pepper, to taste
  • 1 1/2 cups all-purpose flour
  • 1/4 cup grated Parmesan cheese*
  • 2 teaspoons baking powder
  • 1 1/2 cups evaporated milk
  • 1/2 cup butter or margarine, melted

Preheat oven to 400 degrees. Spray a shallow 3 quart baking dish with nonstick cooking spray. Set aside.

Slice the onion, carrots and celery. Sauté the vegetables in a large skillet with the olive oil until tender. Meanwhile, chop the chicken and ham.

Turn the sautéed veggies into the baking dish and evenly top with the drained spinach. Distribute the chicken and ham evenly over all.

In a medium bowl, combine the undiluted chicken soup with 1 cup milk and ground pepper. Pour this sauce evenly over the meat.

For the "crust", measure flour into a bowl, stir in grated Parmesan and baking powder. Stir in the milk and melted butter; blend until smooth and pour evenly over the filling.

Bake at 400 degrees for 45 -50 minutes or until golden brown.

*I prefer to use fresh shredded cheese, but the "green box" kind works great too.
  • Yields: 6 servings
  • Preparation time: 1 hour and 15 minutes
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