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Campbell's Peapod Meal Kit: Chicken Pot Pie by
Campbell's Peapod Meal Kit: Chicken Pot Pie by
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Details
Peapod Meal Kit: Chicken Pot Pie by Campbell's.
This homemade pot pie recipe features chicken and fresh vegetables in a velvety cream of chicken sauce all bubbling under a golden crust. It's a comfort food classic.
Ingredients
Ingredients:
1 Package (About 14 ounces) Refrigerated Pie Crust (2 Crusts), At Room Temperature.
1 Pound Skinless, Boneless Chicken Breast Halves, Cut Into 1-Inch Pieces.
1 Tablespoon Vegetable Oil.
1/2 Cup Diced Leek (From 1 Large or 2 Small - Use White Part Only).
1/2 Cup Diced Celery.
1/2 Cup Diced Peeled Carrot.
1/2 Cup Trimmed Cut Green Beans.
3/4 Cup Fresh Whole Kernel Corn.
1 Tablespoon Fresh Thyme Leaves.
1/4 Cup Dry White Wine.
1 Can (10 1/2 oz) Campbell's® Condensed Cream of Chicken Soup.
1 Cup Milk.
10 Leaves Fresh Italian Parsley.
Directions
Prep: 25 Minutes. Cook: 20 Minutes. Bake: 35 Minutes.
Makes: 6 Servings.
Directions:
1. Heat oven to 400ËšF. Line a 9-inch pie plate with 1 pie crust. Trim any excess. Season the chicken as desired.
2. Heat the oil in a 12-inch skillet over medium heat. Add the chicken and cook until well browned, stirring often. Add the vegetables and thyme and cook for 8 minutes or until the vegetables are tender, stirring occasionally. Add the wine and cook and stir for 2 minutes or until the wine is evaporated.
3. Stir in the soup and milk. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust. Arrange the parsley over the crust and brush with 1 tablespoon additional milk.
4.Bake for 35 minutes or until the crust is golden brown.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 553
- Total Fat 26.6g34%
- Saturated Fat 8.6g43%
- Trans Fat 0.1g
- Cholesterol 62mg21%
- Sodium 753mg33%
- Total Carbohydrate 52g19%
- Dietary Fiber 7g25%
- Sugars 5g
- Protein 25g
Details
Peapod Meal Kit: Chicken Pot Pie by Campbell's.
This homemade pot pie recipe features chicken and fresh vegetables in a velvety cream of chicken sauce all bubbling under a golden crust. It's a comfort food classic.
Ingredients
Ingredients:
1 Package (About 14 ounces) Refrigerated Pie Crust (2 Crusts), At Room Temperature.
1 Pound Skinless, Boneless Chicken Breast Halves, Cut Into 1-Inch Pieces.
1 Tablespoon Vegetable Oil.
1/2 Cup Diced Leek (From 1 Large or 2 Small - Use White Part Only).
1/2 Cup Diced Celery.
1/2 Cup Diced Peeled Carrot.
1/2 Cup Trimmed Cut Green Beans.
3/4 Cup Fresh Whole Kernel Corn.
1 Tablespoon Fresh Thyme Leaves.
1/4 Cup Dry White Wine.
1 Can (10 1/2 oz) Campbell's® Condensed Cream of Chicken Soup.
1 Cup Milk.
10 Leaves Fresh Italian Parsley.
Directions
Prep: 25 Minutes. Cook: 20 Minutes. Bake: 35 Minutes.
Makes: 6 Servings.
Directions:
1. Heat oven to 400ËšF. Line a 9-inch pie plate with 1 pie crust. Trim any excess. Season the chicken as desired.
2. Heat the oil in a 12-inch skillet over medium heat. Add the chicken and cook until well browned, stirring often. Add the vegetables and thyme and cook for 8 minutes or until the vegetables are tender, stirring occasionally. Add the wine and cook and stir for 2 minutes or until the wine is evaporated.
3. Stir in the soup and milk. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Trim any excess. Crimp the edges of the top and bottom crusts together. Using a sharp knife, cut several slits in the top crust. Arrange the parsley over the crust and brush with 1 tablespoon additional milk.
4.Bake for 35 minutes or until the crust is golden brown.
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