Chicken Pot Pie on the Fly

READY IN: 30mins
Recipe by Susann Simpson

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!

Top Review by Ann Arber

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!!!!!

Ingredients Nutrition

Directions

  1. Pre-heat oven to 350.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Let sit for 5 minutes for proper steam venting.

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