Chicken Pot Pie on the Run Recipe

Recipesfull introduces to you: Popular Recipes. (Chicken Pot Pie on the Run Recipe). 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.

Brief

Prep 15 mins

Cook: 50 mins

Additional: 10 mins

Total: 1hr15 mins

Servings: 6

Yield: 6 servings

Chicken Pot Pie on the Run Recipe

Ingredients

¼ cup butter

¼ cup chopped onion

¼ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon black pepper

1 (10.75 ounce) canreduced-fat

reduced-sodium condensed cream of chicken soup

undiluted

1 (10.75 ounce) can2% low-fat milk

1 ½ cups meat from rotisserie chicken

skinned and cubed

1 (29 ounce) can mixed vegetables (such as Veg-All®)

drained

1 (9 inch) refrigerated pie crust (such as Pillsbury®)

Main Dish

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Nutritional Information

Chicken Pot Pie on the Run Recipe

Servings Per Recipe:6

Calories: 364

% Daily Value *

Protein: 14.8g 30%

Carbohydrates: 32.2g 10%

Dietary Fiber: 6.1g 25%

Sugars: 4.4g

Fat: 19.3g 30%

Saturated Fat: 7.6g 38%

Cholesterol: 52.6mg 18%

Vitamin A Iu: 551.2IU 11%

Niacin Equivalents: 7.4mg 57%

Vitamin B6: 0.3mg 19%

Vitamin C: 5.9mg 10%

Folate: 57.7mcg 14%

Calcium: 101.1mg 10%

Iron: 2.1mg 12%

Magnesium: 40.5mg 15%

Potassium: 542.9mg 15%

Sodium: 831.2mg 33%

Thiamin: 0.2mg 21%

Calories From Fat: 173.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.