Ingredients for 30 Minute Pot Pie
- Miracle Whip (not used in recipe)
- 1/4 cup milk
- 2 tablespoons all-purpose flour
- 1/2 cup chopped onion
- 1 cup cooked chicken, diced
- 1 cup shredded cheddar cheese
- 2 frozen pie crusts
- 1/2 cup ranch salad dressing
- 1 cup mixed vegetables (peas, carrots, corn)
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How to Make 30 Minute Pot Pie
- Preheat oven to 400°F (200°C).
- In a medium bowl, whisk together 1/2 cup ranch salad dressing, 1/4 cup milk, and 2 tablespoons all-purpose flour until smooth.
- Microwave on high for 2-3 minutes, or until the sauce has thickened, stirring halfway through.
- Stir in 1 cup cooked chicken (diced), 1/2 cup chopped onion, 1 cup mixed vegetables (peas, carrots, corn), and 1 cup shredded cheddar cheese.
- Carefully remove the two frozen pie crusts from their tins.
- Place one pie crust into a baking sheet or pie pan.
- Pour the chicken and vegetable filling into the pie crust.
- Top with the second pie crust. Crimp the edges to seal and vent the top with a few slits.
- Place the assembled pot pie on a baking sheet.
- Bake for 30 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
7g
Fat
45g
Carbs
10g
