Quick Chicken Pot Pie

Quick Chicken Pot Pie

Made  times
Robin5791 1

"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 h servings 687 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 687 kcal
  • 34%
  • Fat:
  • 45.8 g
  • 71%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 29.2 g
  • 58%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 983 mg
  • 39%

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

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  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.



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 r...

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...

Amazing! My family wants it weekly...actually, they wanted it the next day. We compromised on weekly. I did add a pie crust on the bottom as well as the one on top. Worked beautifully. Also...

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 t...

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 th...

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 Gr...

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 permane...

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