McConnell’s Chicken Pot Pie
Contributed byAnn Moore
Ingredients
- 1/2 medium onion (diced)
- 1/2 teaspoon olive oil
- 12 ounce shredded cooked chicken
- 1 pound frozen mixed vegetables
- 1/2 can Healthy Request cream of celery soup
- 1/2 cup low sodium, fat-free chicken broth
- 1/8 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 sheet of puff pastry (thawed)
Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Instructions
Preheat oven to 350 degrees.
In a 10 x 10 or 9 x 9 deep baking pan, layer onion, vegetables, then chicken. Top with soup broth and seasonings.
Roll out pastry with a rolling pin and flour until pastry is large enough to cover baking pan. Place on top of chicken and vegetables. Cut a vent in top of pastry.
Bake for 20-30 minutes, or until pastry is browned and liquid bubbles around the edges.
© 2025 Upper Arlington Public Library
2800 Tremont Road, Upper Arlington, OH 43221 • (614) 486-9621