Chicken Pot Pie on the Run

Chicken Pot Pie on the Run 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.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 50 mins

    TOTAL : 10 mins

    SERVING : 6

    YIELD : 6 servings

  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

  • 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.

  • 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.

Per Serving: 364 calories; protein 14.8g; carbohydrates 32.2g; fat 19.3g; cholesterol 52.6mg; sodium 831.2mg. Cooked chicken meat equals half a supermarket rotisserie chicken. Save the other half of the meat for another favorite dish.