Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 10 min
Cook time: 45 min
Yield: 4
Ingredients: 2 Tbsp. I Can't Believe It's Not Butter!® Spread; 1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces (about 2 cups)*; 2 stalks celery, sliced; 2 medium carrots, cut lengthwise in half and sliced; 1 medium onion, chopped; 1 cup frozen cut green beans, thawed; 1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix; 1 cup milk; 1 refrigerated pie crust or pastry for single-crust pie

Preparation Time10 mins Cooking Time45 mins Makes 4 servings

Ingredients List

2 Tbsp. I Can't Believe It's Not Butter!® Spread
1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces (about 2 cups)*
2 stalks celery, sliced
2 medium carrots, cut lengthwise in half and sliced
1 medium onion, chopped
1 cup frozen cut green beans, thawed
1 envelope Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix
1 cup milk
1 refrigerated pie crust or pastry for single-crust pie

Directions

1. Preheat oven to 400°.

2. Melt Spread in large skillet over medium-high heat and cook chicken, stirring frequently, 8 minutes or until thoroughly cooked. Remove chicken to 9-inch pie plate with slotted spoon.

3. Cook celery, carrots and onion in same skillet, stirring occasionally, 8 minutes. Stir in green beans and Lipton® Recipe Secrets® Savory Herb with Garlic Soup Mix blended with milk. Bring to a boil over medium-high heat.

4. Turn vegetables into pie plate with chicken; top with crust and seal edges tightly. Pierce crust with fork. Bake uncovered 25 minutes or until golden. Let stand 10 minutes before serving.