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Cheesy Chicken Potpie

(2 Votes)
SERVES
6
COOK TIME
25 Min

Cheesy Chicken Potpie is great for a get-together or a quick meal on a harried weeknight. What could be tastier than homey chicken and cheese under a golden crust?

What You'll Need:
  • 1 tablespoon butter
  • 1 red bell pepper, chopped
  • 1 small onion, chopped
  • 1 (10-3/4 ounce) can condensed Cheddar cheese soup
  • 1/4 cup milk
  • 1 (15-1/4 ounce) can whole-kernel corn, drained
  • 1 (15-1/4 ounce) can whole potatoes, drained and quartered
  • 1/4 teaspoon ground red pepper
  • 2 cups cooked, chunked chicken
  • 1 (11 ounce) package refrigerated breadstick twists
What To Do:

  1. Preheat oven to 375 degrees F.  Coat an 8-inch square baking dish with cooking spray.
     
  2. In a large skillet, melt butter over medium-high heat and saute red pepper and onion 5 to 6 minutes, or until tender.
     
  3.  Add soup, milk, corn, potatoes, and ground red pepper; mix well and cook 4 to 5 minutes, or until heated through.
     
  4. Stir in chicken then pour into prepared baking dish.
     
  5. Separate breadsticks, twist, and place 6 lengthwise across chicken mixture. Twist remaining 6 breadsticks and place crosswise over other breadsticks, forming a checkerboard pattern.
     
  6. Bake 20 to 22 minutes, or until breadsticks are golden and potpie is bubbly.

 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This sounds delicious. However, with the canned soup, canned corn, canned potatoes and breadsticks it looks like it might contain a lot of sodium. I wish you would start putting the nutrition along with your recipes. LOVE all your recipes.

My Version... Cheesy Chicken PotPie Cheesy Chicken Potpie / Mr Food 20-22 Min. Preheat oven 350 Serves: 8 Ingredients 2x6x14 Baking dish * Envelop Italian Dressing Mix * 1 Chicken, * 1 tablespoon butter (melted) * 1 small onion, chopped * 1 Can English Sweet Peas (drained) * 1 Can Carrots (drained) * 1 can (15-1/4 ounces) whole-kernel corn, drained * 1 can (15-1/4 ounces) whole potatoes, drained and quartered * 1 can (10-3/4 ounces) condensed Cheddar cheese soup * 1 Large 20oz Can Condensed Cream Chicken Soup * 1 package (11 ounces) refrigerated breadstick twists Instruction: Boil chicken w/the envelope italian dressing powder in enough water to cover 3/4 of chicken. Boil until chicken starts coming away from bone. Pull chicken off bone & cut up in small pieces. (Keep broth to use for rice, dumplings, or etc) Preheat oven to 350F. Coat 2x6x14 baking dish with cooking spray. In a large skillet, melt butter over medium-high heat and saute red pepper and onion for 5 to 6 minutes, or until tender. Mix all ingredients in a large bowl & stir together until completely mixed together. Pour into baking dish. Separate breadsticks, twist, and place 6 lengthwise across chicken mixture. Twist remaining 6 breadsticks and place crosswise over the other breadsticks, forming a checkerboard pattern Bake 20 to 22 minutes, or until breadsticks are golden and potpie is bubbly Tried it & it is "OH SO GOOD!!!

Thanks for catching the omission of the small chopped onion. (We just added it to the ingredient list.) This is a single-crust variation of chicken potpie, so there's no bottom crust, making it really easy to throw together in no time.

It does sound good but I'm wondering about the bottom part. Shouldn't there be a crust?

Sounds yummy - but how much onion?

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