Chicken Pot Pie on the Run Recipe - Allrecipes.com
Chicken Pot Pie on the Run Recipe
  • READY IN 1¼ hrs

Chicken Pot Pie on the Run

Read Reviews (21)

"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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Original recipe makes 6 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 50 mins
  • READY IN 1 hr 15 mins

Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2010

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

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Most Helpful Critical Review
Apr 14, 2010

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

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Apr 20, 2010

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 9" deep dish pie crust that I took out of the aluminum pan and plopped it on top. Baked for 40 minutes. thank you again SG!

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Sep 10, 2010

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

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Feb 09, 2011

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! I think next time, I will use some cream of mushroom with the cream of chicken, to give added flavor. I also used a pie crust on the bottom, as well as the top, and it made it so much better. I used leftover rotisserie chicken, and it was delicious. GREAT RECIPE!!! Thanks!

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Feb 22, 2011

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 Yukon gold potatoes (blanched), & adding 1/2 TBSP of cayenne pepper to the filling. Per other reviewers' suggestions, we added the bottom crust too. Lightly brushed the top crust with egg beaters, and it turned out beautifully!

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Jul 22, 2010

Family liked it. Quick and easy.

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Dec 10, 2010

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.

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Nutrition

  • Calories
  • 364 kcal
  • 18%
  • Carbohydrates
  • 32.2 g
  • 10%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 831 mg
  • 33%

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

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