Weeknight Chicken Pot Pie

I love chicken pot pie, but was always scared it wouldn't turn out right. So one day I decided to just wing it and see what happened. Well, the result was a delicious and easy pot pie that's perfect on a weeknight.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 474 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons butter
• ½ teaspoon ground black pepper
• 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 pounds skinless, boneless chicken breasts
• 2 (9 inch) frozen pie crusts, thawed
• 1 ½ cups frozen diced potatoes

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

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.

Step 3

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.

Step 4

Meanwhile, roll out 1 pie crust and fit into a 9-inch pie dish. Poke holes in crust using a fork.

Step 5

Pour filling into crust and cover with top crust. Cut a few slits into top crust for steam to vent.

Step 6

Bake in the preheated oven until top crust is browned, 30 to 35 minutes.