Search thousands of recipes reviewed by home cooks like you.

Chicken Pot Pie on the Run

Chicken Pot Pie on the Run

  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
Gail Cobile

Gail Cobile

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Catherine Walsh
20

Catherine Walsh

11/18/2010

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

Cindy in Pensacola
19

Cindy in Pensacola

4/20/2010

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!

Julie
16

Julie

9/10/2010

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

Similar recipes