Quick Chicken Pot Pie Recipe - Allrecipes.com
Quick Chicken Pot Pie Recipe
  • READY IN 1 hr

Quick Chicken Pot Pie

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    50 mins
  • READY IN

    1 hr

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.
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Reviews More Reviews

Aug 05, 2014

I've been on AllRecipes for years now and this is only the second time I've rated a recipe. OMG! This was fabulous! I've been married 45 years so I am no novice to the kitchen. I followed the recipe to the letter. The flavors blended beautifully. My "pinch" of cayenne pepper was 1/2 tsp. and my "seasoned salt" was Adobo. Hubby had 3 helpings humming all the way though dinner. I was worried that there wouldn't be enough gravy because I was serving it with mashed potatoes, (I sautéed onions and garlic and mixed it in the potatoes yummmmm!) but I decided to stick to the recipe and there was plenty of gravy. Definite keeper!!! Thank you Robin!

 

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Nutrition

  • Calories
  • 687 kcal
  • 34%
  • Carbohydrates
  • 40.6 g
  • 13%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 45.8 g
  • 71%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 983 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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