Author:
Williams’ Master Chef
Updated:
This hurry up chicken pot pie uses rotisserie chicken, frozen vegetables, and Williams Country Gravy Mix for a creamy filling that tastes slow-cooked but comes together in 15 minutes. Top with puff pastry or biscuits for complete comfort food that serves six on busy weeknights.
15 mins
30 mins
4-6
Preheat oven to 450°F.
Combine Williams Country Gravy and milk in large saucepan.
Cook until heated through and slightly thick.
Stir in cheese and tarragon, stirring until blended.
Add chicken, frozen mixed vegetables and mushrooms and simmer over low heat 5 minutes.
Pour into greased deep, straight-sided, 2-quart baking dish.
Place pie crust over chicken mixture; fold edges under and flute, pressing crust to side of casserole dish.
Cut a 1/2 inch hole in center of pastry to allow steam to escape.
Bake 15 minutes; reduce oven temperature to 375° and bake an additional 10 minutes or until crust is browned and mixture is thoroughly heated. (Cover edges of pie with aluminum foil after 15 minutes of baking to prevent over browning, if desired.) Makes 6 servings.
Note: If desired, substitute 2 (5-ounce) cans chunk chicken, drained, for diced, cooked chicken.
About 8 servings per container
Serving size 1 Tbsp (9g)
Amount per serving
% Daily Value*
* The % Daily Value (DV) 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.
INGREDIENTS: FOOD STARCH-MODIFIED, PALM OIL, WHEAT FLOUR, MALTODEXTRIN, SALT, WHEY, CORN SYRUP SOLIDS, DEXTROSE, Contains less than 2% of: SPICES, GARLIC POWDER, NATURAL FLAVORS, CHICKEN MEAT, CHICKEN FAT, SODIUM CASEINATE, HYDROLYZED VEGETABLE PROTEIN (CORN, WHEAT), SUGAR, MONO & DIGLYCERIDES, AUTOLYZED YEAST EXTRACT, SOY FLOUR, TURMERIC, DISODIUM INOSINATE, DISODIUM GUANYLATE. CONTAINS: WHEAT, MILK, SOY MAY CONTAIN: EGG, SESAME
Contains Bioengineered Ingredients.
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