Quick Chicken Pot Pie recipe

All Recipes Best Recipe Meat and Poultry Recipes Chicken Baked and Roasted

Ingredients

1 (12 ounce) package frozen mixed vegetables (carrots, corn, peas)
2 tablespoons butter, divided
½ onion, chopped
½ cup sliced celery
1 tablespoon all-purpose flour
1 cup chicken broth
2 cups cubed cooked chicken
1 teaspoon seasoned salt, or to taste
1 pinch cayenne pepper, or to taste
ground black pepper to taste
1 cup sour cream
½ cup shredded mozzarella cheese
1 sheet prepared pastry dough

Nutrition Info

683.1 calories
carbohydrate: 40.4 g
cholesterol: 104.2 mg
fat: 45.7 g
fiber: 5.8 g
protein: 28.9 g
saturatedFat: 19.2 g
servingSize: -
sodium: 743.3 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetable mix, cover, and steam until tender, 2 to 6 minutes.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Melt 1 tablespoon butter in skillet over medium heat, cook and stir onion and celery in hot butter until soft and translucent, 5 to 10 minutes.

  4. Melt remaining butter in a pot over medium-high heat. Whisk flour into butter to form a thick paste. Slowly add chicken broth to flour-butter mixture, whisking constantly, until mixture is hot and slightly thickened, about 5 minutes.

  5. Stir chicken, steamed mixed vegetables, and onion-celery mixture into broth mixture, season with seasoned salt, cayenne pepper, and black pepper. Remove from heat and let mixture cool slightly, about 5 minutes.

  6. Fold sour cream and mozzarella cheese into chicken mixture, pour into a casserole dish.

  7. Spread pastry dough over the top of the chicken mixture and pierce the dough several times with a fork.

  8. Bake in the preheated oven until crust is browned and chicken mixture is bubbling, about 30 minutes.

Recipe Yield

4 servings

Recipe Note

Chicken and veggies in a creamy sauce. I created this as an alternative to using canned cream soups. I had a tube of Pillsbury® crescent roll dough, so I used that as a crust. It was okay, but I will use a regular pie crust (store-bought or scratch) the next time. My husband loved the chicken/veggie filling;it's a keeper.

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