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: 1 (12 ounce) package frozen mixed vegetables (carrots, corn, peas); 2 tablespoons butter, divided; 1/2 onion, chopped; 1/2 cup sliced celery; 1 tablespoon all-purpose flour; 1 cup chicken broth; 2 cups cubed cooked chicken; 1 teaspoon seasoned salt, or to taste; 1 pinch cayenne pepper, or to taste; ground black pepper to taste; 1 cup sour cream; 1/2 cup shredded mozzarella cheese; 1 sheet prepared pastry dough

Servings: persons

1 (12 ounce) package frozen mixed vegetables (carrots, corn, peas)
2 tablespoons butter, divided
1/2 onion, chopped
1/2 cup sliced celery
1 tablespoon all-purpose flour
1 cup chicken broth
2 cups cubed cooked chicken
1 teaspoon seasoned salt, or to taste
1 pinch cayenne pepper, or to taste
ground black pepper to taste
1 cup sour cream
1/2 cup shredded mozzarella cheese
1 sheet prepared pastry dough

1
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetable mix, cover, and steam until tender, 2 to 6 minutes.
2
Preheat oven to 350 degrees F (175 degrees C).
3
Melt 1 tablespoon butter in skillet over medium heat; cook and stir onion and celery in hot butter until soft and translucent, 5 to 10 minutes.
4
Melt remaining butter in a pot over medium-high heat. Whisk flour into butter to form a thick paste. Slowly add chicken broth to flour-butter mixture, whisking constantly, until mixture is hot and slightly thickened, about 5 minutes.
5
Stir chicken, steamed mixed vegetables, and onion-celery mixture into broth mixture; season with seasoned salt, cayenne pepper, and black pepper. Remove from heat and let mixture cool slightly, about 5 minutes.
6
Fold sour cream and mozzarella cheese into chicken mixture; pour into a casserole dish.
7
Spread pastry dough over the top of the chicken mixture and pierce the dough several times with a fork.
8
Bake in the preheated oven until crust is browned and chicken mixture is bubbling, about 30 minutes.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 (12 ounce) package frozen mixed vegetables (carrots, corn, peas), 2 tablespoons butter, divided, 1/2 onion, chopped, 1/2 cup sliced celery, 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.

Quick Chicken Pot Pie

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