Chicken Pot Pie

Makes : 4 servings Preparation Time10 minsCooking Time45 mins
Ingredients List
  1. 2 Tbsp. I Can't Believe It's Not Butter!® Spread
  2. 1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces (about 2 cups)*
  3. 2 stalks celery, sliced
  4. 2 medium carrots, cut lengthwise in half and sliced
  5. 1 medium onion, chopped
  6. 1 cup frozen cut green beans, thawed
  7. 1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
  8. 1 cup milk
  9. 1 refrigerated pie crust or pastry for single-crust pie
Nutritional Information
Amount Per per serving

Directions

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1. Preheat oven to 400°.

2. Melt Spread in large skillet over medium-high heat and cook chicken, stirring frequently, 8 minutes or until thoroughly cooked. Remove chicken to 9-inch pie plate with slotted spoon.

3. Cook celery, carrots and onion in same skillet, stirring occasionally, 8 minutes. Stir in green beans and Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix blended with milk. Bring to a boil over medium-high heat.

4. Turn vegetables into pie plate with chicken; top with crust and seal edges tightly. Pierce crust with fork. Bake uncovered 25 minutes or until golden. Let stand 10 minutes before serving.