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!
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