Chicken Pot Pie on the Run

Chicken Pot Pie on the Run

Gail Cobile 139

"We have a favorite chicken pot pie recipe, but it's a long, drawn-out process. I knew I had to re-work it until it was just as tasty but twice as fast to make. This is the result and we love it."
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1 h 15 m servings 364 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 831 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Melt the butter in a saucepan over medium-low heat, and cook and stir the onion with butter until translucent, about 5 minutes. Stir in the flour, salt, and pepper to make a paste. Whisk in the chicken soup and milk, and cook and stir the sauce until smooth and thickened, about 5 minutes. Lightly mix in the cooked chicken and mixed vegetables, and pour the chicken and sauce into a 2-quart deep casserole dish.
  3. Unroll the pie crust, lay it on the casserole dish, and fold and press the edges of the crust down to seal the crust to the dish. Cut several small slits in the crust.
  4. Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 35 to 40 minutes. Cool 10 minutes before serving.


  • Cook's Notes
  • Cooked chicken meat equals half a supermarket rotisserie chicken. Save the other half of the meat for another favorite dish.
  • This recipe makes more than enough for 2 generous servings for adults and 2 or 3 children, with enough leftovers for a packed lunch the next day.


  1. 36 Ratings

Most helpful positive review

Delicious and easy! Put 1 crust on bottom of pie plate and 1 on top. Yumm!

Most helpful critical review

I think this would be quite a bit better with some vegetables to round it out.

Delicious and easy! Put 1 crust on bottom of pie plate and 1 on top. Yumm!

This is just perfect for a fast, easy meal and I'm so glad your recipe was accepted SG. I only used the smaller can of veg all and also added just about 1/2 cup of thawed hash browns. I used a...

Yum! I made this recipe exactly as written and it was wonderful. My picky family loved it.

I think this would be quite a bit better with some vegetables to round it out.

Oh my goodness! I made this exactly as written, and it was fantastic! I did add some sliced canned potatoes, and it really made it great. This is going to be a staple in my house from now on!...

Brought to a potluck, and it was a hit! Modified by reducing to 1 bag of frozen peas & carrots instead of canned, adding 2 ribs of sliced celery just prior to baking, adding 1 cup of small diced...

Family liked it. Quick and easy.

this was truley a great 1. my intire family loved it and has ask for it again this will be a permenant fixture at our house.

This was a great recipe. It's similar to another one I'v e tried, but the addition of the butter onions and flour and milk instead of just the cream soup made for a richer thicker sauce. I didn'...