Recipe by Robin5791
"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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1 (12 ounce) package
frozen mixed vegetables (carrots, corn, peas)
cubed cooked chicken
seasoned salt, or to taste
cayenne pepper, or to taste
ground black pepper to taste
shredded mozzarella cheese
prepared pastry dough
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!
Delicious with my little twists to the original recipe! I used chicken thighs because that's what I had and leftover homemade creamed corn made with cream cheese, in addition to carrots, celery and onions. I figured that would only add to the creaminess. It did! I also added sage and thyme throughout the process and on top of the crescent roll crust. Delicious! My hubs and kids loved it! "Mom this is so good! " With every bite! Love it! Thanks for sharing!
I have made this several times. Every time I make this recipe. I get "Oh we are having Chicken Pot Pie" hugs and grins. I like because nothing is processed but it tastes really good and not too difficult to make.
This was a wonderful recipe. I didn't change any ingredients. I did lessen the salt since I used packaged broth and because of aesthetics I used white pepper instead of black. It is by far the best chicken pot pie I have ever made in the 45 years I've been cooking. My husband who is not a big pot pie lover ate 2 helpings. No little twists or doubled gravy. Perfect the way it is. Note for beginner cooks: if you are making with skinless chicken pieces especially breasts, cook your chicken in a stock made from chicken broth, carrots, onions, celery & pepper corns. It will enhance the flavor of the chicken. I forgot to mention that I used a 3 qt 9" round casserole. I think a larger casserole would make it a shallower casserole but that wouldn't affect the taste at all.'
Loved this! I served rice with it and garlic bread...with four boys, it was gone in a hurry! Next time I'm doubling this!
I doubled the sauce portion of the recipe. This was a great dinner. I served it when we had guests for dinner.
This was a great recipe. Instead of using peas and carrots, I threw in frozen mixed veggies. It was wonderful. The family can't wait for me to make this again. Also used others' tips and used Grands biscuits on top. I'm sure it would be great with leftover turkey too!
I put my favorite veggies in, doubled cheese as out of sour cream, doubled veggies, rue, chicken stock to make two pot pies.used homemade pie crust (really easy to make)delicious...in my permanent file...never rated anything before..
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Chicken Pot Pie
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 413
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