Quick Chicken Pot Pie Recipe

Name: Quick Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole large skinless, boneless chicken breasts; 2 Tbsp. margarine or butter (1/4 stick); 1 small onion, minced; 2 Tbsp. cornstarch; 1 (16 oz.) pkg. frozen mixed vegetables (carrots, cauliflower, green beans, zucchini and butter beans); 1 envelope chicken flavor bouillon; 1 c. half and half; 1 Tbsp. Dijon mustard; 1/4 tsp. dried rosemary leaves, crushed; 1/4 tsp. salt; 1/8 tsp. pepper; 1 (8 oz.) pkg. refrigerated crescent dinner rolls

Servings: persons

2 whole large skinless, boneless chicken breasts
2 Tbsp. margarine or butter (1/4 stick)
1 small onion, minced
2 Tbsp. cornstarch
1 (16 oz.) pkg. frozen mixed vegetables (carrots, cauliflower, green beans, zucchini and butter beans)
1 envelope chicken flavor bouillon
1 c. half and half
1 Tbsp. Dijon mustard
1/4 tsp. dried rosemary leaves, crushed
1/4 tsp. salt
1/8 tsp. pepper
1 (8 oz.) pkg. refrigerated crescent dinner rolls

1
About 45 minutes before serving, cut chicken breasts into bite size pieces.
2
In 10-inch skillet with oven-safe handle (or cover skillet handle with heavy-duty foil when baking in oven later) over medium heat, in hot margarine or butter, cook chicken breasts, half at a time, until lightly browned.
3
With slotted spoon, remove chicken to bowl.
4
Preheat oven to 400u00b0.
5
In drippings remaining in skillet, cook onion until tender. In cup, stir cornstarch and 3/4 cup water until smooth. Add cornstarch mixture, frozen vegetables, bouillon, half and half, mustard, rosemary, salt and pepper to skillet.
6
Heat to boiling, stirring constantly. Stir in chicken. Remove skillet from heat.

289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 whole large skinless, boneless chicken breasts, 2 Tbsp. margarine or butter (1/4 stick), 1 small onion, minced, 2 Tbsp. cornstarch, and more.

Yes, Quick Chicken Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Quick Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions