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chicken pot pie / ninja cooker

Nanny_Napkins avatar
Recipe by
Margaret Daviet
@Nanny_Napkins
Chewelah, WA

This is the lighter version ...instead of using a full pie crust . If you prefer more pie like pot pie a full crust on bottom of the dish...filling...and top (with slits cut in top shell) and back for 40 - 60 min or until crust is to your liking.

►
yield 4 - 6
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For chicken pot pie / ninja cooker

  • 4 c
    chopped chicken
  • 1 can
    cream of mushroom or cream of celery soup
  • 1 pkg
    frozen mixed vegetables
  • 1/2 pkg
    stuffing mix, herb-seasoned
  • 1 pkg
    phyllo dough

How To Make chicken pot pie / ninja cooker

  • 1
    Slow cook a whole chicken in the Ninja Cooker on the Crock Pot setting. If frozen set on high setting with 4 cups of water in the bottom of the cooker. Place chicken on wire rack and let it do its thing. When cook time is finished remove wire rack and de-bone the chicken an place the cut up chicken in the water remaining in the cooker.
  • 2
    Add cream of mushroom soup (do not add additional water), package of frozen vegetables, stuffing mix. Change setting to Med cook stove setting. Stir gently until soup, vegetables and stuffing are mixed.
  • 3
    Pour mixture into a 9 x 8 cooking dish or large glass pie plate. Layer 4 sheets of crust, ( parsley flakes in between each layer this step is (optional)
  • 4
    Place in preheated 350 degree oven. Cook until golden brown (usually 15 - 20 min). Remove from oven and enjoy!
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