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!

 
Dec 08, 2014

I doubled the sauce portion of the recipe. This was a great dinner. I served it when we had guests for dinner.

 

5 Ratings

Dec 05, 2014

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!

 
Oct 25, 2014

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!

 
Oct 16, 2014

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..

 

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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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About the Cook

 
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