STYLE

Modern take on traditional chicken pot pie ready to serve in an hour

09/27/2012 10:00 EDT | Updated 11/27/2012 05:12 EST
Looking for a traditional pot pie recipe that can come together quickly? This updated recipe takes 10 minutes to prepare and about 50 minutes to cook, so it can be ready for dinner in a snap.

Chicken Pot Pie

1 frozen pie shell

250 ml (1 cup) frozen mixed vegetables (corn, carrots, peas, beans)

50 ml (1/4 cup) finely chopped onion

500 ml (2 cups) cooked chicken breasts, chopped into 1-cm (1/2-inch) pieces, or leftover chicken

5 ml (1 tsp) minced garlic

1 can (284 ml/10 oz) cream of mushroom soup

125 ml (1/2 cup) milk

Coarse ground black pepper, to taste

Heat oven to 190 C (375 F). Remove pie shell from freezer and let thaw for 10 minutes. Meanwhile, defrost frozen vegetables in microwave, draining excess water.

Saute onion. In a large bowl, mix chicken, vegetables, sauteed onion, garlic, soup and milk. Season with pepper.

Pour into pie shell; bake for 30 to 40 minutes or until crust is golden brown and filling is bubbling.

Makes 6 servings.

Tip: Make a double-crust pot pie by using a second pie shell; follow package directions for a double-crust pie.

Source: Tenderflake.

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