I confess to the 2 frozen pizzas I keep on stand by in the freezer. There I got it out. Now you know that sometimes despite all of my good intentions I don’t do any more than remove from plastic and bake. As the weather cools off, I always want food that wraps me up and makes me feel good. Chicken pot pie is definitely at the top of that list. With Weeknight Worthy Chicken Pot Pie, I can indulge even when I am not feeling the labor of love that often goes with comfort food.
The secret to this easy chicken pot pie recipe is using a store bought pie crust (no shame in my game people) and a rotisserie chicken. The rotisserie chickens are priced right and by removing the skin and using the breast meat, you cut a few calories. I also don’t add a bottom crust to my pot pie. Not only does this save calories, it also makes things super simple. A bottom crust isn’t necessary and if you ask me, it only gets soggy.
As you can see, Weeknight Worthy Chicken Pot Pie still maintains a great shape even without the bottom crust. You can use whatever vegetables you normally like in pot pie. This recipe keeps it classic. Corn, green beans, carrots, peas, celery and onion. I know some people like potatoes, but I really think the crust provides enough carbs.
The gravy for this is kept light with low sodium chicken stock and just 2 tablespoons of butter. Often gravies will call for heavy cream. I don’t think you need it here. The sauce gets nice and creamy and coats all of the vegetables perfectly. Start to finish, you can make this in under 1 hour. That’s pretty good for a weeknight meal and 35 minutes of that is completely passive cooking.
I really hope you make this Weeknight Worthy Chicken Pot Pie. If you make it, please tag me on Instagram @FreshFitKitchen. I love seeing your creations!
PIN FOR LATER!
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Passive Time | 35 minutes |
| Servings |
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- 1 9 inch Refrigerated Pie Crust
- 2 cups Rotisserie Chicken Breast
- 1 cup Frozen Peas
- 1 cup frozen corn
- 1 cup Fresh Cut Green Beans
- 1/2 cup onion chopped
- 1/2 cup Celery Finely Chopped
- 1.5 cups Carrots chopped
- 2 cups Chicken Stock
- 2 tbsp. All Purpose Flour
- 2 tbsp. Butter
Ingredients
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- Purchase a whole rotisserie chicken and take all of the skin off. Shred the meat from the chicken. From a 3lb chicken you'll get about 2 cups.
- Dice up the green beans, carrots, celery and onions. Set aside the celery and onions. Bring a pot of water to a boil and boil the carrots and green beans for about 5 minutes or until fork tender. When they are in their last minute of cooking add in the frozen peas an corn. Drain the vegetables.
- In a 10 inch cast iron skillet or a regular skillet melt the 2 tbsp of butter. Add in the celery and onion. Saute until translucent - about 2 minutes. Sprinkle the 2 tbsp. of flour evenly over the celery and onion.
- Stir the flour around for about 1 minute. Begin adding the chicken stock slowly as you whisk. The liquid will thicken into a gravy. Add a light sprinkle of salt and pepper to taste.
- After you've added all of the stock, add in the chicken and vegetables. Fold everything together to coat. Add more broth if the gravy becomes too thick. Taste for seasoning and add salt and pepper as needed.
- If you're using a cast iron pan, you can just add the crust. Make sure you vent the crust. You can do a cut out as I've done here or simply put some pricks over top of it with a fork. If you're not using cast iron or a pan that can go in the oven, then transfer it to a 9 inch pie dish.
- Make sure you place the dish on a sheet pan to catch anything that bubbles over. Bake for 35 minutes at 400 degrees until golden and bubbly.
If you like an especially golden crust, I recommend mixing up one egg and brushing it over the crust before baking.
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