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Weeknight Chicken Pot Pie

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"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."
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1 h 10 m servings 474
Original recipe yields 8 servings (1 9-inch pot pie)


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  1. Preheat the oven to 425 degrees F (220 degrees C).
  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.
  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.
  4. Meanwhile, roll out 1 pie crust and fit into a 9-inch pie dish. Poke holes in crust using a fork.
  5. Pour filling into crust and cover with top crust. Cut a few slits into top crust for steam to vent.
  6. Bake in the preheated oven until top crust is browned, 30 to 35 minutes.

Nutrition Facts

Per Serving: 474 calories; 25.8 42.6 19.6 61 1109 Full nutrition

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