Are you craving a hearty, soul-warming meal that comes together faster than you can say "dinner is served"? Look no further than this mouthwatering Weeknight Chicken Pot Pie that transforms ordinary ingredients into an extraordinary culinary experience! Imagine cutting through a golden, flaky crust to reveal a creamy, savory filling packed with tender chicken and colorful vegetables - all in under an hour. This recipe is about to become your new weeknight hero, proving that home-cooked meals can be both incredibly delicious and ridiculously easy to prepare.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 pre-made pie crust
Instructions
- Preheat your oven to 425°F (220°C). This will ensure the pie crust bakes to a golden brown while the filling heats up.
- In a large mixing bowl, combine the cooked and shredded chicken breast with the frozen mixed vegetables. Stir until the ingredients are evenly distributed.
- Add the can of cream of chicken soup to the bowl, followed by the cup of milk. Mix well until all ingredients are thoroughly combined and the mixture is creamy.
- Season the mixture with garlic powder and onion powder. Stir again to ensure the spices are evenly incorporated throughout the filling.
- Take the pre-made pie crust and unroll it into a 9-inch pie dish, pressing it gently into the bottom and sides. Make sure there are no air bubbles.
- Pour the chicken and vegetable filling into the pie crust, spreading it evenly across the bottom.
- If desired, you can place another pie crust on top of the filling. If you do, make sure to cut a few slits in the top crust to allow steam to escape during baking.
- Place the pie in the preheated oven and bake for 30 minutes, or until the crust is golden brown and the filling is bubbling.
- Once baked, remove the pot pie from the oven and let it cool for about 5-10 minutes before serving. This will help the filling set slightly, making it easier to slice.
- Serve warm and enjoy your delicious weeknight chicken pot pie!
Tips
- Use rotisserie chicken or leftover roasted chicken to save even more time on prep.
- For extra flavor, sauté some fresh onions or add a splash of herbs like thyme or parsley to the filling.
- If you want a crispier top crust, brush it lightly with an egg wash before baking.
- Make sure your oven is fully preheated to ensure an evenly cooked, golden-brown crust.
- Let the pot pie rest for 5-10 minutes after baking to allow the filling to set, making it easier to slice and serve.
- For a lighter version, you can use low-fat cream of chicken soup and milk.
- This recipe freezes beautifully - make an extra pie and save it for another busy night!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 28g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 85mg
