2 Tablespoons butter
1 medium or small onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1 can cream of chicken soup
milk
2 cooked chicken breasts, shredded (can use leftovers or use a rotisserie chicken)
1 Pillsbury pie crust
1 8X8 baking pan (can be disposable foil one from grocery store)
Heat oven to 350.
Melt butter in large fry pan. Add onion, carrot and celery and saute over medium-low heat about 5 to 10 minutes,stirring occasionally (do not brown). Add can of soup, then add can of milk, stirring milk into soup until smooth. Mix well and heat until bubbling. Add cooked chicken and heat through. Pour all of mixture into pan.*** Put crust on top and trim as necessary. It's OK if crust doesn't entirely cover the surface. Bake 30 minutes.
*** If making ahead of time, stop here and refrigerate mixture (cover in foil). When ready to use, put crust on top. Extend baking time by 15 additional minutes.
1 medium or small onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
1 can cream of chicken soup
milk
2 cooked chicken breasts, shredded (can use leftovers or use a rotisserie chicken)
1 Pillsbury pie crust
1 8X8 baking pan (can be disposable foil one from grocery store)
Heat oven to 350.
Melt butter in large fry pan. Add onion, carrot and celery and saute over medium-low heat about 5 to 10 minutes,stirring occasionally (do not brown). Add can of soup, then add can of milk, stirring milk into soup until smooth. Mix well and heat until bubbling. Add cooked chicken and heat through. Pour all of mixture into pan.*** Put crust on top and trim as necessary. It's OK if crust doesn't entirely cover the surface. Bake 30 minutes.
*** If making ahead of time, stop here and refrigerate mixture (cover in foil). When ready to use, put crust on top. Extend baking time by 15 additional minutes.
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