Ingredients and Weight:
- 2 pounds ground chicken
- 1 large onion, chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 cup frozen mixed vegetables (such as carrots, corn, and peas)
- 1 unbaked pie crust (9-inch)
- 2 tablespoons chopped fresh parsley (optional)
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
Difficulty Level:
Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375°F.
- In a large bowl, combine the ground chicken, chopped onion, minced garlic, mushroom soup, chicken soup, and mixed vegetables. Mix well.
- Pour the mixture into the unbaked pie crust.
- Place the pie crust in the preheated oven and bake for 45 minutes, or until the filling is bubbling and the crust is golden brown.
- Remove from the oven and let cool for 10 minutes.
- Garnish with chopped fresh parsley, if desired.
- Cut into 8 pieces and serve.
Nutritional Information: (per serving)
- Calories: Approx. 400-500 calories per serving (depending on ingredients used)
- Protein: 20-25 grams per serving
- Fat: 25-30 grams per serving
- Carbohydrates: 30-40 grams per serving
Dish Characteristics:
- Comfort food that is both hearty and flavorful.
- Great for a family meal or a gathering of friends.
- Easy to customize with different types of vegetables and meats.
User Comments:
- "This Pot Pie was a hit with my family! The flavor was outstanding and the crust was flaky and delicious."
- "I love how easy this dish is to make, yet it tastes like it came from a five-star restaurant."
- "This is a great dish to make ahead and then reheat for a quick meal on busy days."
Special Precautions and Tips:
- Be sure to use a pre-made pie crust or make your own ahead of time to save time during the preparation process.
- Feel free to add more vegetables or meats to customize the flavor profile and nutrition content.
- If desired, you can add a sprinkle of cheese on top before baking for an extra rich flavor.
