Best 3 Weeknight Chicken Pot Pie Recipes
Do you find yourself craving a hearty, comforting, and easy-to-make meal on busy weeknights? Look no further than chicken pot pie, a classic dish that combines the flavors of tender chicken, savory vegetables, and a creamy sauce, all enveloped in a flaky crust. With its versatility and adaptability, weeknight chicken pot pie is a perfect canvas for creativity and customization, allowing you to tailor it to your own preferences and dietary needs. Whether you're a seasoned cook or a beginner in the kitchen, let's embark on a culinary journey to discover the best recipe that will make your weeknight chicken pot pie a resounding success.
Check out the recipes below so you can choose the best recipe for yourself!
EASY WEEKNIGHT CHICKEN POT PIE TURNOVERS
One of our go-to weeknight dinners, chicken pot pie, gets a mini makeover in this simple recipe - no fork required!
Provided by By Karly Campbell
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- In 2-quart saucepan, melt butter over medium heat. Stir in frozen vegetables; cook 3 minutes. Sprinkle flour over vegetables; stir well. Cook 1 minute.
- Beat broth into vegetable mixture with whisk; cook over medium-high heat, beating constantly, 2 to 3 minutes or until thickened.
- Stir in chicken, whipping cream, salt and pepper; continue cooking 2 minutes. Remove from heat; cool 10 minutes.
- Meanwhile, unroll crusts on work surface; lightly roll crusts to make slightly larger. Cut 5-inch diameter circles in crust, reserving scraps to reroll to cut a total of 8 circles. Place on 2 ungreased large cookie sheets.
- Spoon 2 to 3 tablespoons chicken filling into each crust; fold over. Press with fork to seal.
- Bake about 15 minutes or until golden brown.
Nutrition Facts : Calories 330, Carbohydrate 31 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 1 g, TransFat 0 g
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.
Provided by Jackie Applegate
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- 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 : Calories 474.1 calories, Carbohydrate 42.6 g, Cholesterol 60.7 mg, Fat 25.8 g, Fiber 3.9 g, Protein 19.6 g, SaturatedFat 7.2 g, Sodium 1109.2 mg, Sugar 2.1 g
EASY WEEKNIGHT CHICKEN POT PIE
This super-easy version of pot pie is in the oven in just 10 minutes.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso™ Recipe Starters™
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
- In medium bowl, stir together cooking sauce, flour, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. Stir in vegetables and chicken. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 10 minutes before serving. Cut into wedges
Nutrition Facts : Calories 468.7 calories, Carbohydrate 48 g, Cholesterol 40.4 mg, Fat 24.5 g, Fiber 1.6 g, Protein 13.9 g, SaturatedFat 9.4 g, Sodium 458.4 mg, Sugar 5.4 g
Tips:
- For easy preparation, use refrigerated pie crust instead of making it from scratch. It takes about 15 to 20 minutes. But if you want to make your own crust from scratch, you can use this recipe for the chicken pot pie crust.
- If you don't have any leftover cooked chicken, you can cook some. And then shred it and add it to the recipe.
- To make sure that your sauce is thick and creamy, you must simmer it until it reaches your desired consistency. It takes about 5 to 10 minutes.
- If you don't have any frozen peas and carrots, you can use fresh ones. Just make sure to blanch them before adding them to the recipe.
- You can make the chicken pot pie filling ahead of time and then store it in the refrigerator for up to 3 days. When ready to serve, simply preheat the oven and bake the chicken pot pie according to the recipe instructions.
- To make the chicken pot pie more flavorful, you can add some herbs, such as thyme, rosemary, or sage. You can also add a pinch of cayenne pepper for a little bit of heat.
- If you want the chicken pot pie to have a golden brown crust, you can brush the top with an egg wash before baking it.
Conclusion:
Chicken pot pie is a classic comfort food that is perfect for a cold winter night. It is easy to make and can be made ahead of time. With so many variations, you can customize the recipe to your liking. So next time you're looking for a quick and easy meal, give this chicken pot pie recipe a try.
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