Quick Chicken Pot Pie Recipe

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetable mix cover and steam until tender 2 to 6 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Melt 1 tablespoon butter in skillet over medium heat; cook and stir onion and celery in hot butter until soft and translucent 5 to 10 minutes.

Melt remaining butter in a pot over medium-high heat. Whisk flour into butter to form a thick paste. Slowly add chicken broth to flour-butter mixture whisking constantly until mixture is hot and slightly thickened about 5 minutes.

Stir chicken steamed mixed vegetables and onion-celery mixture into broth mixture; season with seasoned salt cayenne pepper and black pepper. Remove from heat and let mixture cool slightly about 5 minutes.

Fold sour cream and mozzarella cheese into chicken mixture; pour into a casserole dish.

Spread pastry dough over the top of the chicken mixture and pierce the dough several times with a fork.

Bake in the preheated oven until crust is browned and chicken mixture is bubbling about 30 minutes.