Chicken Pot Pie on the Run21 Reviews
- Prep: 15 min
- Cook: 50 min
- Ready In: 1 hr 15 min
“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.” - by SouthernGma
Original recipe yields 6 servings
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
Amount Per Serving (6 total)
- 364 cal
- 19.3 g
- 32.2 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"Delicious and easy! Put 1 crust on bottom of pie plate and 1 on top. Yumm!..." See more"
Cindy in Pensacola
"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" de..." See moreep 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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