Chicken Pot Pie on the Fly
"This is a favorite of my family, and I NEVER have leftovers.
After endless searching for a quick, easy and flavorful Pot Pie recipe, I gave up and created my own. Cooking time is greatly reduced as the chicken and filling are hot before being placed in the oven.
This can be used as a base recipe and is open to endless modifications. We prefer chicken breast but dark meat, turkey, and pork also taste wonderful. Also, using less meat will not detract from the flavor.
For thicker sauce, use a cup or a jar of gravy instead of broth.
Seasoning measurements are approximate.
I hope you enjoy this as much as we do!"
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 3 lbs boneless skinless chicken breasts
- 2 tablespoons oil (any kind)
- 2 tablespoons garlic powder (to taste)
- 1 tablespoon dill weed (to taste)
- 1 dash salt
- 1 dash pepper (to taste)
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (15 ounce) can mixed peas and sliced carrots, drained
- 1 (15 ounce) can sliced potatoes, drained
- 0.5 (14 1/2 ounce) can chicken broth (use whole can for thinner filling)
- 1 (8 ounce) package refrigerated crescent dinner rolls
directions
- Pre-heat oven to 350.
- Cut chicken into large bite sized pieces. Add oil to skillet pan and add chicken, garlic powder, dill weed, salt and pepper. Cook until no longer pink.
- While Chicken is cooking, whisk cream of mushroom soup and chicken broth together in sauce pan set on medium heat until simmering. Add mixed carrots, peas, and sliced potatoes. Gently stir together, and bring to simmer again.
- Pour contents of sauce pan into 6 cup casserole dish. Add cooked chicken to casserole dish, and stir together. Add an additional dash or two of spices to taste, if needed.
- Unwrap crescent rolls. Separate rolls and layer on top of filling, taking care to leave a few gaps for steam venting. Bake 12-15 minutes or until crescent rolls are light brown.
- Let sit for 5 minutes for proper steam venting.
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Reviews
-
I made this recipe and it was the best I have ever had. Thanks Susann for this recipe. My family loved it too. I saw it said to drain the vegetables. It was perfect. WHOOOO!!!!! -
I have discovered that I do NOT like dill in my pot pie... Sorry, but this was not good for our family. -
This was good and easy. I used 2 cups of frozen mixed veggies (instead of canned) and about 3/4 can of chicken broth. Also, I used half of the crescent rolls as a pie bottom and half as the pie top (no pie sides) and baked in a 9x9 dish. Also I used cream of chicken soup, but I think those soups are kinda interchangeable anyway . Thanks! -
Really fantastic! I followed the recipe exactly and it is delicious. Because I like to fool around with recipes, I will try adding some celery seed and perhaps a little onion powder next time. The consistency seemed a little to liquidy when I first took it out of the oven, but I let it sit for about 10 minutes and it thickened up perfectly. Thanks for posting Susann!
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This was a quick, easy recipe that my family really enjoyed. I used frozen peas and carrots and cream of chicken soup (family doesn't like mushroom!). I also used regular potatoes and cut them into bite-sized chunks. Because of the potatoes, I cooked the mixture on the stove for about 15 minutes first. This recipe will be added to our family favorites!
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RECIPE SUBMITTED BY
Susann Simpson
Secane, Pennsylvania
I live in a small town outside of Philadelphia with my wonderful husband, my two boys, two pugs, four cats, and enjoy visitation with my two step-son's.
I love love LOVE to cook for my family! I enjoy finding new recipes on here, and I'm famous for tweaking them into something new. I get very excited when I find a new combination of ingredients and spices that compliment my usual menu selections.
I've got loads of family favorites, but I'm usually too busy looking up new recipes to post mine. I prefer quick and easy meals during the week, but love trying my hands at long involved recipes on the weekends.
