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 (or the calories) that often goes with comfort food.
How to Make an Easy Weeknight Worthy Chicken Pot Pie
There are just a few shortcuts to make an easy chicken pot pie:
- Use a rotisserie chicken or chicken leftover from another recipe.
- Frozen vegetables. This is a great place to use a bag of frozen vegetables. Less Chopping.
- Store bought pie crust. I use the Pillsbury Brand pie crust for all of my pies. It’s yummy and comes out perfect every time.
As you can see, 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, but corn, green beans and potatoes are all great additions. I switch it up a little every time.
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!
Weeknight Worthy Chicken Pot Pie
- 1 9 inch Refrigerated Pie Crust I use Pillsbury.
- 3 cups Chicken Breast 490 grams chicken- poached or rotisserie
- 10 ounces Frozen Peas and Carrots
- 1 medium onion 160 grams chopped
- 3 stalks Celery 105 grams Finely Chopped
- 2 cups Chicken Stock
- 2 tbsp. All Purpose Flour
- 2 tbsp. Butter
- 3 tbsp. Half and Half
- 1 tbsp. Chicken Base I use better than bouillon brand. You can also use a bouillon cube.
- 3 tsp. Salt
- 2 tsp. Pepper
Preheat oven to 425 degrees.
You can buy a cooked chicken from the store and shred the meat off of it, poach chicken yourself, or use chicken you have leftover . You will need 490 grams or around 3 cups.
Dice up onion and celery and set aside. Melt 2 tbsp. butter in the bottom of a pot and add in the onion and celery. Saute for 8-10 minutes or until translucent.
Sprinkle 2 tbsp. of flour over the celery onion mixture and stir together 1 minute. Slowly add in the chicken stock allowing the mixture to thicken. This will take 8-10 minutes over medium heat. Make sure to stir constantly to avoid lumps.
Pour the peas and carrots into the pot and add back in the chicken. Add salt and pepper. Be sure to taste for seasoning. Remove from the heat and add the 3 tbsp. of half and half.
The mixture will thicken as it sits. Roll your pie crust out into a 12 inch circle. I like to bake this in a 12 inch cast iron pan. You an use an 8x13 if that suits you better or your don't have cast iron.
Pour the mixture into the cast iron pan. Cover with the dough. Crimp the edges. Cut a few slits in the top and bake at 425 for 20-25 minutes or until the crust is golden.
If you like an especially golden crust, I recommend mixing up one egg and brushing it over the crust before baking.