Hurry Up Chicken Pot Pie Paula Deen
Paula Deen’s "Hurry Up Chicken Pot Pie" is the ultimate comfort food when you’re craving a hearty, homemade meal without spending hours in the kitchen. Perfect for busy weeknights, this quick and easy recipe combines tender cooked chicken, a medley of colorful frozen vegetables, and a creamy base of condensed chicken soup and broth, all seasoned to perfection with garlic and onion powder. The magic happens when you top the savory filling with golden, buttery crescent roll dough, creating a flaky, melt-in-your-mouth crust. With just 10 minutes of prep time and a short bake in the oven, this pot pie serves up in under 40 minutes, making it a family-friendly meal that’s both satisfying and stress-free. Pair it with a crisp green salad for a complete dinner that’s as delicious as it is effortless!
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Recipe Information
Ingredients
- 2 cups Cooked chicken (shredded or diced)
- 2 cups Frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 can (10.5 oz) Condensed cream of chicken soup
- 0.5 cups Chicken broth
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 1 package (8 oz) Refrigerated crescent roll dough
- 2 tablespoons Butter (melted)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, condensed cream of chicken soup, and chicken broth. Stir until well mixed.
Season the mixture with salt, black pepper, garlic powder, and onion powder. Adjust to taste.
Pour the chicken and vegetable mixture into a 9-inch pie dish or an oven-safe baking dish. Spread it out evenly.
Unroll the refrigerated crescent roll dough and place it over the chicken mixture. Pinch the edges to seal and trim any excess dough if necessary.
Brush the top of the crescent roll dough with the melted butter to ensure a golden, flaky crust.
Place the pie dish on the center rack of the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pie from the oven and let it cool for 5 minutes before serving.
Nutrition Facts
Calories |
2457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 5854 mg | 255% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 48.6 g | ||
| Protein | 186.1 g | 372% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2364 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
