chicken pot pie

Name: chicken pot pie
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb chicken tenders; 1 small sweet onion, diced; 2 medium carrots, chopped; 1 stick celery, including leaves, chopped; 1 cup frozen peas, thawed; 1 packages reduced fat alouette garlic & herb spread; 1 salt & pepper to taste; 1 dash dry sherry; 2 tbsp olive oil; 2 each pie crusts

scbegonia @cook_3813147

try the broccoli & pepperjack version. fantastic!

scbegonia @cook_3813147

try the broccoli & pepperjack version. fantastic!

Saved

Ingredients

6 servings

1 lbchicken tenders
1 smallsweet onion, diced
2 mediumcarrots, chopped
1 stickcelery, including leaves, chopped
1 cupfrozen peas, thawed
1 packagesreduced fat alouette garlic & herb spread
1salt & pepper to taste
1 dashdry sherry
2 tbspolive oil
2 eachpie crusts

Saved

Steps

1

preheat oven to 400°F
2

line pie plate with 1 crust
3

sauté chicken in olive oil. season with salt & pepper. lightly brown, then remove from pan & chop.
4

deglaze pan with sherry & add onions. cook 2-3 min, then add celery, carrots, & peas. Cook 4-5 min, until carrots are just tender. stir in cheese spread & return chicken to pan. add a little milk if the mixture is too thick. heat until warmed through.
5

pour into crust lined pie plate. top with second crust, crimping edges & poking a few holes in top.
6

bake in 400 oven for 30 minutes, until crust is golden. let cool a bit before slicing. yum!
7

substitute lightly steamed broccoli florets for the peas & celery & add grated pepperjack for a fun twist!