WEEKNIGHT CHICKEN POT PIE

Weeknight Chicken Pot Pie image

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.

Provided by Jackie Applegate

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 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, Sodium 1109.2 mg, Sugar 2.1 g