UA Recipe Collection

McConnell’s Chicken Pot Pie


4 Servings
SourceAnn Moore, library director (2005)
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes


medium onion (diced)
1⁄2 t
olive oil
12 oz
shredded cooked chicken
1 lb
frozen mixed vegetables
1⁄2 cn
Healthy Request cream of celery soup
1⁄2 c
low sodium, fat-free chicken broth
1⁄8 t
1⁄2 t
black pepper
sheet of puff pastry (thawed)


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.