Prepared with refrigerator pie crust and rotisserie chicken, this speedy take on pot pie is comforting, homey and delicious.
Recipe tags: chicken base, moderate difficulty, main, chicken, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| ¼ cup | butter |
| 1 cup | sliced mushrooms |
| 1 | onion, diced |
| 1 stalk | celery, diced |
| 1 carrot | carrot, diced |
| ½ tsp | dried oregano |
| 1 can | no salt added condensed cream of mushroom soup |
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base (Reduced Sodium) |
| 1½ cups | cubed rotisserie chicken |
| 1 cup | shredded Cheddar cheese |
| 1 | refrigerator rolled pie crust |
Directions
Preheat oven to 425°F. Melt butter in large skillet set over medium-high heat; cook mushrooms, onion, celery, carrot and oregano for 5 to 7 minutes or until softened and slightly browned. Stir in soup and Roasted Chicken Base; bring to boil. Remove from heat; stir in chicken. Transfer mixture to pie plate.
Sprinkle cheese over chicken mixture. Top with pie crust, tucking in edges. Cut slits in top to vent.
Bake in lower third of oven for 15 to 20 minutes or until pastry is golden brown and filling is bubbling.
Add frozen peas or corn to filling if desired.