This is one of my favorite recipes for chicken pot pie that brings a healthy twist to your standard chicken pot pie recipe. Plus, it'll keep for about a week, making it a great dish to have on stock for the cold Fall nights when you don't feel like going out or cooking.
Refrigerated pie crust
2 tbsp olive oil
1 small onion, chopped
3 stalks celery, chopped
1 can, condensed, cream of chicken soup with herbs or cream of chicken with mushrooms
1.5 cups chicken broth
1/2 teas. thyme
1/2 teas. poultry seasoning
6 large mushrooms, quartered
2 1/2 cups diced cooked chicken (use rotisserie or poach 2-3 halves)
1 10-ounce package from vegetables (peas, corn, green beans, etc.)
1/2 teas. salt
1/2 teas. pepper
1/4 cup of white wine
1/2 tbsp. hot sauce
I'd recommend chopping up your ingredients first- onion, celery, chicken, and thyme and setting aside in separate bowls. You'll need to add ingredients quickly and there isn't much time in between. Also, let the vegetable sit on the counter so they can thaw. You can also cook them according to package, but when the bags says a timeframe like 8-10 minutes just do the lowest amount of time since they will cook slightly in the soup too.
Preheat oven to 450 degrees. Remove pie crust from refrigerator and let stand for 10-15 mins. Saute onion and celery in butter or oil in a large skillet or pot for 2 mins. Add mushrooms and continue sautéing until soft for about 5 mins or so. Stir in 1 soup can, thyme, and poultry seasoning. Heat to a simmer. Heat to a simmer means to bring it to the point right before boiling. You'll see some small bubbles, but don't let fully boil.
Add in thawed vegetables and heat to a simmer. Feel free to have any vegetables you've been meaning to cook to the mixture. Add 1 can of chicken broth and white wine. Heat to simmer. Add the other half cup of chicken broth. Add chicken and heat until hot.
For pie crust topping, use a large glass or bowl to cut dough into circles. Cook for 10-15 minutes.