Quick Chick Pot Pie: Cheater's Version

If you have about 30 minutes to spend in the kitchen, Quick Chick Pot Pie: Cheater's Version might be an excellent dairy free recipe to try. This main course has 1395 calories, 73g of protein, and 88g of fat per serving. For $3.58 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe serves 4. It is brought to you by Unexpected Elegance. Head to the store and pick up mixed vegetables, rotisserie chicken, egg, and a few other things to make it today. 45 people were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is great. Quick Chick Caesar, Quick Ratatouille, version 2.3.9, and Quick Chicken Pot Pie are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 can of cream of celery soup

1 can of cream of chicken soup

1 egg

1 bag of mixed vegetables

1 box of puff pastry

1 Store bought rotisserie chicken

salt and pepper to taste

Equipment:

frying pan

oven

Cooking instruction summary:

Combine the cream of chicken and cream of celery soup in a small pan and heat on low. Heat the bag of steam vegetables for approximately half of the suggested time on the bag. (You don't want them completely heated through.)

Add vegetables to soup mixture then add salt and pepper to taste. (I prefer kosher salt and fresh ground pepper)

Shred the chicken to have on hand for assembly.

Using small oven safe dishes, cut out the pastry for individual toppers.

Assemble each personalized dish by layering chicken and then a few spoonfuls of soup/vegetable mixture. Repeat until you get to the top of the dish. (approx. 2 layers)

Top with puff pastry and press the sides around the edges. Cut a small slit in the top to let it vent, then lightly brush on an egg wash (beaten egg with a few dashes of water).

Put in over on 350 degrees for 15-20, until lightly brown.

 

Step by step:


1. Combine the cream of chicken and cream of celery soup in a small pan and heat on low.

2. Heat the bag of steam vegetables for approximately half of the suggested time on the bag. (You don't want them completely heated through.)

3. Add vegetables to soup mixture then add salt and pepper to taste. (I prefer kosher salt and fresh ground pepper)Shred the chicken to have on hand for assembly.Using small oven safe dishes, cut out the pastry for individual toppers.Assemble each personalized dish by layering chicken and then a few spoonfuls of soup/vegetable mixture. Repeat until you get to the top of the dish. (approx. 2 layers)Top with puff pastry and press the sides around the edges.

4. Cut a small slit in the top to let it vent, then lightly brush on an egg wash (beaten egg with a few dashes of water).Put in over on 350 degrees for 15-20, until lightly brown.


Nutrition Information:

Quickview
859k Calories
15g Protein
55g Total Fat
75g Carbs
30% Health Score
Limit These
Calories
859k
43%

Fat
55g
86%

  Saturated Fat
14g
90%

Carbohydrates
75g
25%

  Sugar
2g
3%

Cholesterol
55mg
18%

Sodium
1476mg
64%

Get Enough Of These
Protein
15g
31%

Vitamin A
4007IU
80%

Selenium
36µg
52%

Manganese
0.98mg
49%

Vitamin B1
0.61mg
40%

Vitamin K
36µg
34%

Vitamin B3
6mg
33%

Folate
124µg
31%

Vitamin B2
0.52mg
31%

Iron
5mg
29%

Fiber
5g
21%

Copper
0.4mg
20%

Phosphorus
183mg
18%

Vitamin E
2mg
15%

Vitamin B5
1mg
11%

Magnesium
44mg
11%

Potassium
352mg
10%

Zinc
1mg
9%

Vitamin C
7mg
9%

Calcium
71mg
7%

Vitamin B6
0.12mg
6%

Vitamin B12
0.13µg
2%

Vitamin D
0.22µg
1%

covered percent of daily need
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