Rating: 5 stars 4.8
28 Ratings
  • 5 star values: 24
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Chicken and veggies in a creamy sauce. I created this as an alternative to using canned cream soups. I had a tube of Pillsbury® 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.

Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

Nutrition Facts

683 calories; protein 28.9g; carbohydrates 40.4g; fat 45.7g; cholesterol 104.2mg; sodium 743.3mg. Full Nutrition
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