Quick Chicken Pot Pie

Ingredients

• 1 (12 ounce) package frozen mixed vegetables (carrots, corn, peas)
• 2 tablespoons butter, divided
• 1/2 onion, chopped
• 1/2 cup sliced celery
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 2 cups cubed cooked chicken
• 1 teaspoon seasoned salt, or to taste
• 1 pinch cayenne pepper, or to taste
• Ground black pepper to taste
• 1 cup sour cream
• 1/2 cup shredded mozzarella cheese
• 1 sheet prepared pastry dough

Directions

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.