Chicken Pot Pie On The Run
How to make chicken pot pie.
Recipe Summary Chicken Pot Pie On The Run
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.
Ingredients | Chicken Pot Pie Soup Natashas Kitchen¼ cup butter¼ cup chopped onion¼ cup all-purpose flour¼ teaspoon salt (Optional)¼ teaspoon black pepper1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted1 (10.75 ounce) can 2% low-fat milk1 ½ cups meat from rotisserie chicken, skinned and cubed1 (29 ounce) can mixed vegetables (such as Veg-All®), drained1 (9 inch) refrigerated pie crust (such as Pillsbury®)DirectionsPreheat 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.Cooked chicken meat equals half a supermarket rotisserie chicken. Save the other half of the meat for another favorite dish.This recipe makes more than enough for 2 generous servings for adults and 2 or 3 children, with enough leftovers for a packed lunch the next day.Info | Chicken Pot Pie Soup Natashas Kitchenprep:
15 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
TAG : Chicken Pot Pie On The RunMain Dish Recipes, Savory Pie Recipes, Pot Pie Recipes, Chicken Pot Pie Recipes,
