Chicken Pot Pie / Ninja Cooker

Margaret Daviet

By
@Nanny_Napkins

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.


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Rating:

Comments:

Serves:

4 - 6

Prep:

20 Min

Cook:

40 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

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!

About this Recipe

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Dairy Free
Other Tags: Quick & Easy, For Kids