Quick Chicken Pot Pie
Serves: 3
Mckayla Luettgen
1 January 1970
Based on User reviews:
53
Spice
43
Sweetness
56
Sourness
44
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Butter (divided)1 cup
Celery (sliced)1 tbsp
All-Purpose Flour1 cup
Chicken Broth2 cups
Cooked Chicken (cubed)1 tsp
Seasoned Salt (to taste)1 pinch
Cayenne Pepper (to taste)1 cup
Sour CreamDirections:
1
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer
2
Bring water to a boil
3
Add frozen vegetable mix, cover, and steam until tender, 2 to 6 minutes
4
Preheat oven to 350 degrees F (175 degrees C)
5
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
6
Melt remaining butter in a pot over medium-high heat
7
Whisk flour into butter to form a thick paste
8
Slowly add chicken broth to flour-butter mixture, whisking constantly, until mixture is hot and slightly thickened, about 5 minutes
9
Stir chicken, steamed mixed vegetables, and onion-celery mixture into broth mixture; season with seasoned salt, cayenne pepper, and black pepper
10
Remove from heat and let mixture cool slightly, about 5 minutes
11
Fold sour cream and mozzarella cheese into chicken mixture; pour into a casserole dish
12
Spread pastry dough over the top of the chicken mixture and pierce the dough several times with a fork
13
Bake in the preheated oven until crust is browned and chicken mixture is bubbling, about 30 minutes