Jack O' Lantern Chicken Pot Pie
Ingredients
- ¼ cup plus 1 Tbsp butter, divided
- 1½ lb boneless, skinless chicken breasts, cut into bite-size pieces
- 1½ tsp garlic salt
- 1 tsp pepper
- ¼ cup all-purpose flour
- 1 (14.5-oz) can chicken broth
- 1 (10.75-oz) can cream of celery soup
- 1 (16-oz) pkg frozen mixed vegetables
- 1 cup frozen diced hash browns
- 1 (14.1-oz) pkg refrigerated piecrusts
Instructions
- Preheat oven to 400°F. Melt ¼ cup butter in a large skillet over medium heat. Add chicken, garlic salt, and pepper; cook, stirring, 8 minutes.
- Add flour; cook, stirring, 2 minutes. Stir in broth and soup; cook 5 minutes or until slightly thickened. Add vegetables and hash browns. Spoon filling into two 9-inch round pans.
- Unroll piecrusts on a lightly floured surface. Cut out a Jack O' Lantern face in each crust, if desired.
- Carefully transfer crust onto filling in each pan. Turn edges under, and crimp. Brush with 1 Tbsp butter. Wrap and freeze one pot pie for another meal.
- Bake 1 pot pie 25 to 30 minutes or until crust is browned and filling is hot.
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