How to Make Quick Chicken Pot Pie - A Step-by-Step Guide

Chicken pot pie is a classic comfort food dish that's perfect for a cozy family dinner. This quick and easy recipe is perfect for busy weeknights when you want to put a delicious meal on the table without spending hours in the kitchen. With a flaky pie crust and a creamy filling packed with tender chicken and vegetables, it's a hearty and satisfying dish that everyone will love.

One of the best things about this recipe is that it's totally customizable. You can use whatever vegetables...

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Ingredients

  • 1 (12 ounce) package frozen mixed vegetables (carrots, corn, peas)
  • 2 tablespoons butter, divided
  • ½ onion, chopped
  • ½ cup sliced celery
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 2 cups cubed cooked chicken
  • 1 teaspoon seasoned salt, or to taste
  • 1 pinch cayenne pepper, or to taste
  • ground black pepper to taste
  • 1 cup sour cream
  • ½ cup shredded mozzarella cheese
  • 1 sheet prepared pastry dough

Information

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • 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.
  • Fold sour cream and mozzarella cheese into chicken mixture; pour into a casserole dish.
  • Spread pastry dough over the top of the chicken mixture and pierce the dough several times with a fork.
  • Bake in the preheated oven until crust is browned and chicken mixture is bubbling, about 30 minutes.
  • Nutrition

    683 cal.

    • Total Fat: 46g
    • Saturated Fat: 19g
    • Cholesterol: 104mg
    • Sodium: 743mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 6g
    • Total Sugars: 1g
    • Protein: 29g
    • Vitamin C: 11mg
    • Calcium: 229mg
    • Iron: 3mg
    • Potassium: 495mg