Chemours.com

Chicken Pot Pie

Servings: 4
Pot pie topper is easier with bread cubes from sourdough and cornbread to challah so no crust-crimping. Quicker with packaged soup, pre-cut veggies. Heartier with pre-baked chicken, sautéed mushrooms.

Ingredients

  • 12 ounces condensed cream-of-chicken soup
  • ½ cup half-and-half
  • 2 cups frozen mixed vegetables
  • ¾ cup sautéed sliced button mushrooms
  • ¾ cup cauliflower “rice”
  • 2½ cups diced (skinned) rotisserie chicken
  • 1 teaspoon salt or to taste
  • ½ teaspoon ground black pepper
  • ¾ cup shredded Cheddar cheese
  • 3 cups 1-inch-cubed bread of choice 
  • ½ stick butter, melted
  •  Dried rosemary & thyme

Directions

  1. Preheat oven to 375°
  2. Add the soup to a medium mixing bowl
  3. Stir in the half-and-half.
  4. Add the veggies.
  5. Add the mushrooms.
  6. Stir in cauliflower "rice".
  7. Fold in the chicken.
  8. Season with the salt and pepper.
  9. Sprinkle in the cheese.
  10. Transfer filling into a 9.5-inch pie pan with Teflon™ nonstick coating; set aside.
  11. Mix bread with melted butter.
  12. Add herbs overtop, tossing with the bread.
  13. Arrange bread cubes over filling, covering completely.
  14. Bake 15 minutes or until bread is golden brown
  15. Rest 5 minutes before digging in and serving.