Chicken Pot Pie on the Run

Chicken Pot Pie on the Run

23 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 15 m
Gail Cobile
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 6 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.

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Reviews (23)

Rate This Recipe
Catherine Walsh
20

Catherine Walsh

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

Cindy in Pensacola
19

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" 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
15

Julie

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 364 cal
  • 18%
  • Fat
  • 19.3 g
  • 30%
  • Carbs
  • 32.2 g
  • 10%
  • Protein
  • 14.8 g
  • 30%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 831 mg
  • 33%

Based on a 2,000 calorie diet

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