Quick Chicken Pot Pie recipe
All Recipes Meat and Poultry Recipes Chicken Baked and Roasted
Ingredients
- 1 (12 ounce) package frozen mixed vegetables (carrots, corn, peas) 2 tablespoons butter, divided ½ onion, chopped ½ 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 ½ cup shredded mozzarella cheese 1 sheet prepared pastry dough
Nutrition Info
- 683.1 caloriescarbohydrate: 40.4 gcholesterol: 104.2 mgfat: 45.7 gfiber: 5.8 gprotein: 28.9 gsaturatedFat: 19.2 gservingSize: -sodium: 743.3 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Quick Chicken Pot Pie
Directions
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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.
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
Fold sour cream and mozzarella cheese into chicken mixture, pour into a casserole dish.
Spread pastry dough over the top of the chicken mixture and pierce the dough several times with a fork.
Bake in the preheated oven until crust is browned and chicken mixture is bubbling, about 30 minutes.