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.

Gallery

Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
8
Yield:
1 9-inch pot pie
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

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

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

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

Nutrition Facts

474 calories; protein 19.6g; carbohydrates 42.6g; fat 25.8g; cholesterol 60.7mg; sodium 1109.2mg. Full Nutrition
Advertisement
Advertisement