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Weeknight Chicken Pot Pie


Ingredients

1 ½ pounds skinless, boneless chicken breasts

1 ½ pounds skinless, boneless chicken breasts

3 tablespoons butter

3 tablespoons butter

3 tablespoons all-purpose flour

3 tablespoons all-purpose flour

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup chicken broth

1 cup chicken broth

1 (16 ounce) package frozen mixed vegetables

1 (16 ounce) package frozen mixed vegetables

1 ½ cups frozen diced potatoes

1 ½ cups frozen diced potatoes

1 teaspoon salt

1 teaspoon salt

½ teaspoon ground black pepper

½ teaspoon ground black pepper

2 (9 inch) frozen pie crusts, thawed

2 (9 inch) frozen pie crusts, thawed

Directions

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

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

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.

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.

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.

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.

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

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

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

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

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

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

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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