Ingredients:
1 tablespoon vegetable oil
1⁄2 cup chopped onion (1 medium)
1⁄2 cup chopped celery (1 medium stalk)
1 cup thinly sliced carrots (2 medium)
1 cup frozen cut green beans, thawed
2 cups chopped cooked chicken
1 can (103⁄4 oz) condensed cream of chicken soup
1 can (101⁄2 oz) chicken gravy
1⁄2 teaspoon dried sage leaves
1 cup finely shredded sharp Cheddar cheese (4 oz)
1 refrigerated pie crust, softened as directed on box

Method:
1 Heat oven to 375°F. In 10-inch skillet, heat oil over mediumhigh heat.

2 Add onion and celery; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.

3 Stir in carrots, green beans, chicken, soup, gravy and sage. Cook until bubbly. Stir in 3⁄4 cup of the cheese. Spoon into ungreased deep 2-quart casserole.

4 Place pie crust over hot chicken mixture. Fold over edges to fit inside casserole. Cut small slits in surface of crust with paring knife to allow steam to escape.

5 Bake 40 minutes. Sprinkle remaining 1⁄4 cup cheese over crust; bake 5 to 6 minutes longer or until crust is deep golden brown and cheese is melted.

Notes and Tips:
A food processor makes quick work of slicing veggies. Use the slicing blade to slice the carrots and the metal blade to chop the onion and celery.

cheesy chicken pot pie recipe