Quick Chicken Pot Pie

Ingredients

• Servings: 4
• 1 (12 ounce) package frozen mixed vegetables (carrots, corn, peas)
• 2 tablespoons butter, divided
• 1/2 onion, chopped
• 1/2 cup sliced celery
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 2 cups cubed cooked chicken
• 1 teaspoon seasoned salt, or to taste
• 1 pinch cayenne pepper, or to taste
• ground black pepper to taste
• 1 cup sour cream
• 1/2 cup shredded mozzarella cheese
• 1 sheet prepared pastry dough

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• 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.
• 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.