Weeknight Chicken Pot Pie recipe

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Ingredients

1 ½ pounds skinless, boneless chicken breasts
3 tablespoons butter
3 tablespoons all-purpose flour
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chicken broth
1 (16 ounce) package frozen mixed vegetables
1 ½ cups frozen diced potatoes
1 teaspoon salt
½ teaspoon ground black pepper
2 (9 inch) frozen pie crusts, thawed

Nutrition Info

474.1 calories
carbohydrate: 42.6 g
cholesterol: 60.7 mg
fat: 25.8 g
fiber: 3.9 g
protein: 19.6 g
saturatedFat: 7.2 g
servingSize: -
sodium: 1109.2 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Bring a pot of water to a boil. Add chicken and cook until no longer pink and juices run clear, 8 to 10 minutes. Drain and cut into 1-inch pieces.

  3. Melt butter in a skillet over medium heat. Add flour and cook for about 1 minute. Add mushroom soup and chicken broth, whisk until smooth. Add cooked chicken, mixed vegetables, potatoes, salt, and pepper. Cook until combined, 10 to 15 minutes.

  4. Meanwhile, roll out 1 pie crust and fit into a 9-inch pie dish. Poke holes in crust using a fork.

  5. Pour filling into crust and cover with top crust. Cut a few slits into top crust for steam to vent.

  6. Bake in the preheated oven until top crust is browned, 30 to 35 minutes.

Recipe Yield

1 9-inch pot pie

Recipe Note

I love chicken pot pie, but was always scared it wouldn't turn out right. So one day I decided to just wing it and see what happened. Well, the result was a delicious and easy pot pie that's perfect on a weeknight.

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