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Weeknight Worthy Chicken Pot Pie
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Weeknight Worthy Chicken Pot Pie

Weeknight Worthy Chicken Pot Pie uses a little help from the store so you can enjoy this delicious comfort food any night of the week. Chicken, a simple light gravy, lots of vegetables and a yummy crust round out this wholesome dish.
Course Main Course
Cuisine American
Keyword Chicken Pot Pie, Healthy Chicken Pot Pie, Healthy Chicken Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 people
Calories 310kcal

Ingredients

  • 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

Instructions

  • 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.
    3 cups Chicken Breast
  • 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.
    1 medium onion, 3 stalks Celery, 2 tbsp. All Purpose Flour, 2 tbsp. Butter
  • 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.
    2 tbsp. All Purpose Flour, 2 cups Chicken Stock
  • 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.
    10 ounces Frozen Peas and Carrots, 3 tbsp. 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.

Notes

If you like an especially golden crust, I recommend mixing up one egg and brushing it over the crust before baking.

Nutrition

Calories: 310kcal | Carbohydrates: 24g | Protein: 27g | Fat: 14g