Chicken and veggies in a creamy sauce. I created this as an alternative to using canned cream soups. I had a tube of Pillsbury(R) crescent roll dough, so I used that as a crust. It was okay, but I will use a regular pie crust (store-bought or scratch) the next time. My husband loved the chicken/veggie filling; it's a keeper.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

683 calories; 45.7 g total fat; 104 mg cholesterol; 743 mg sodium. 40.4 g carbohydrates; 28.9 g protein; Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/05/2014
I've been on AllRecipes for years now and this is only the second time I've rated a recipe. OMG! This was fabulous! I've been married 45 years so I am no novice to the kitchen. I followed the recipe to the letter. The flavors blended beautifully. My "pinch" of cayenne pepper was 1/2 tsp. and my "seasoned salt" was Adobo. Hubby had 3 helpings humming all the way though dinner. I was worried that there wouldn't be enough gravy because I was serving it with mashed potatoes (I sautéed onions and garlic and mixed it in the potatoes yummmmm!) but I decided to stick to the recipe and there was plenty of gravy. Definite keeper!!! Thank you Robin! Read More
(7)
25 Ratings
  • 5 star values: 22
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/05/2014
I've been on AllRecipes for years now and this is only the second time I've rated a recipe. OMG! This was fabulous! I've been married 45 years so I am no novice to the kitchen. I followed the recipe to the letter. The flavors blended beautifully. My "pinch" of cayenne pepper was 1/2 tsp. and my "seasoned salt" was Adobo. Hubby had 3 helpings humming all the way though dinner. I was worried that there wouldn't be enough gravy because I was serving it with mashed potatoes (I sautéed onions and garlic and mixed it in the potatoes yummmmm!) but I decided to stick to the recipe and there was plenty of gravy. Definite keeper!!! Thank you Robin! Read More
(7)
Rating: 5 stars
08/05/2014
I've been on AllRecipes for years now and this is only the second time I've rated a recipe. OMG! This was fabulous! I've been married 45 years so I am no novice to the kitchen. I followed the recipe to the letter. The flavors blended beautifully. My "pinch" of cayenne pepper was 1/2 tsp. and my "seasoned salt" was Adobo. Hubby had 3 helpings humming all the way though dinner. I was worried that there wouldn't be enough gravy because I was serving it with mashed potatoes (I sautéed onions and garlic and mixed it in the potatoes yummmmm!) but I decided to stick to the recipe and there was plenty of gravy. Definite keeper!!! Thank you Robin! Read More
(7)
Rating: 5 stars
12/05/2014
Delicious with my little twists to the original recipe! I used chicken thighs because that's what I had and leftover homemade creamed corn made with cream cheese in addition to carrots celery and onions. I figured that would only add to the creaminess. It did! I also added sage and thyme throughout the process and on top of the crescent roll crust. Delicious! My hubs and kids loved it! "Mom this is so good! " With every bite! Love it! Thanks for sharing! Read More
(4)
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Rating: 5 stars
09/16/2015
Amazing! My family wants it weekly...actually they wanted it the next day. We compromised on weekly. I did add a pie crust on the bottom as well as the one on top. Worked beautifully. Also used fresh veggies cause that's what I had. But did a pre-cooked to soften. And had some chunks of leftover roasted baby red potatoes that I threw in. I was worried they wouldn't maintain their structure but it did beautifully. Thank you for a great recipe! This was my first attempt at making a potpie. I was a little intimidated. But this was simple and delicious!! Read More
(3)
Rating: 5 stars
07/26/2015
This was a wonderful recipe. I didn't change any ingredients. I did lessen the salt since I used packaged broth and because of aesthetics I used white pepper instead of black. It is by far the best chicken pot pie I have ever made in the 45 years I've been cooking. My husband who is not a big pot pie lover ate 2 helpings. No little twists or doubled gravy. Perfect the way it is. Note for beginner cooks: if you are making with skinless chicken pieces especially breasts cook your chicken in a stock made from chicken broth carrots onions celery & pepper corns. It will enhance the flavor of the chicken. I forgot to mention that I used a 3 qt 9" round casserole. I think a larger casserole would make it a shallower casserole but that wouldn't affect the taste at all.' Read More
(1)
Rating: 5 stars
03/29/2019
I made this tonight and it was awesome. I will definitely be making it again. This will be my go to recipe for chicken pot pie. Read More
(1)
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Rating: 5 stars
09/07/2018
It drives me crazy when people change the recipe and then complain about it...However I did change a couple o f things but I don't seem to have messed the recipe up cause we still loved it. First off I am ethically opposed to using frozen veg during the summer. I used fresh and actually blanched them so they were still crunchy. I omitted the sour cream cause it expired in 2017. And I used our pie crust cause that's what I had. It was delicious ( I covered the edges with tinfoil the last 10 minutes). Thanks Read More
(1)
Rating: 5 stars
12/08/2014
I doubled the sauce portion of the recipe. This was a great dinner. I served it when we had guests for dinner. Read More
Rating: 5 stars
01/26/2017
Just made this tonight and it was so good! My changes where a bisquick crust and a bit more seasoning (I like seasoning). I had to crank up the heat at the end and cook it a bit longer due to the change in crust. It was very flavorful but I wouldn't call it quick took me about 2 hours including cleanup. Granted I had to cut up and cook the chicken and veggies since I don't normally have frozen. I can't wait for the leftovers tomorrow! Read More
Rating: 5 stars
01/09/2018
I have made this pot pie several times & we love it! Last night I made another one & added fresh mushrooms as well! This dish will definitely be a weekly meal for us! Thank you! MWAH?? Read More