Delicious Chicken Pot Pie Quesadillas Ready in 20 Minutes

Question 1

Can I use fresh vegetables instead of frozen?

Accepted Answer

Absolutely! Just chop them small (pea-sized) and sauté for 2-3 minutes to soften before mixing into the filling. Fresh carrots and peas work great, but avoid watery veggies like zucchini unless you squeeze out excess moisture first—soggy quesadillas are nobody’s friend.

Question 2

How do I keep the quesadillas from getting soggy?

Accepted Answer

Three secrets: 1) Don’t overfill them (stick to 1/2 cup filling max), 2) Make sure your skillet is properly preheated before adding the quesadilla, and 3) Let them rest for 30 seconds after cooking so the cheese sets. If all else fails? A quick minute under the broiler fixes everything!

Question 3

Can I make these ahead and reheat them?

Accepted Answer

You bet! Assemble them up to 4 hours ahead, just keep them uncovered in the fridge so the tortillas don’t get damp. For longer storage, freeze the uncooked quesadillas between parchment paper, then cook straight from frozen (add 1-2 extra minutes per side). They’ll taste nearly as good as fresh!

Question 4

What’s the best substitute for cream of chicken soup?

Accepted Answer

In a pinch? Mix 1/4 cup sour cream with 1 tsp chicken bouillon powder. Or go wild with a tablespoon of cream cheese thinned with a splash of milk—it gives that same creamy richness. My vegetarian friends swear by cream of mushroom soup instead.

Question 5

Why do you butter the outside of the tortillas?

Accepted Answer

Oh, honey, that’s the magic touch! Butter creates an irresistible golden crust that plain tortillas just can’t match. For extra crispiness, I sometimes mix the melted butter with a pinch of garlic powder—trust me, it’s a game changer. (P.S. Olive oil works in a pinch, but it won’t get quite as crispy.)

Delicious Chicken Pot Pie Quesadillas Ready in 20 Minutes

Ingredients

Instructions

Notes

Nutrition