Weeknight Chicken Pot Pie recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
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 caloriescarbohydrate: 42.6 gcholesterol: 60.7 mgfat: 25.8 gfiber: 3.9 gprotein: 19.6 gsaturatedFat: 7.2 gservingSize: -sodium: 1109.2 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Weeknight Chicken Pot Pie
Directions
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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.