Chicken Pot Pie, Fast and Easy

Nancy Cobile

By
@GmaCooks2

My family actually asks for this dish. Especially warming on cold wintry nights. I have often used smaller cans of veggies and added leftover veggies from previous nights dinners. Leftovers of this pot pie are rare but when there's a smidgen left in the dish my husband says he'll be glad to take it to work for his lunch!!


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Rating:

Comments:

Serves:

Generously serves 4-6

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

1
rotisserie chicken, any brand, cut in half and one half cubed. save remaining half for chicken enchiladas or other desired dish
1/3 c
butter
1/3 c
onion, chopped
1/3 c
flour
1/2 tsp
salt
1/4 tsp
black pepper
1 can(s)
(10 oz) can cream of chicken soup
1 can(s)
29 oz size canned veggies
1 can(s)
fill soup can with any choice of milk other than skim milk
1/2 c
chicken broth
1/2 pkg
boxed and rolled pie crust

Directions Step-By-Step

1
In saucepan over medium heat, cook onions in butter until soft and translucent.
2
Stir in flour, salt and pepper. Stir and cook 2 minutes.
3
Slowly stir in chicken broth and soup mixture. Stir until thickened.
4
Add chicken and vegetables to flour and soup mixture.
5
Pour all into a deep 2 quart casserole dish.
6
Unroll pie crust according to package directions and place on top of chicken mixture. Fold over edges.
7
Brush with egg white if desired. Make several slits in the crust to allow steam to escape.
8
Bake in preheated oven at 400 degrees for 30-35 minutes or until pastry is golden brown and filling is bubbly.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Heirloom