Easy Weeknight Chicken Pot Pie
This weeknight favorite comes together quickly with just a little prep.
Ingredients
- 1 package Refrigerated Pie Crust (2 crusts)
- 1 lb Boneless Skinless Chicken Breasts
- ½ cup Diced Leek
- ½ cup Diced Celery
- ½ cup Diced Carrot
- ½ cup Cut Green Beans
- ½ cup Peas
- ¾ cup Whole Corn Kernels
- 1 tbsp Thyme Leaves
- ¼ cup Dry White Wine
- 1 can Condensed Cream of Chicken Soup (10½ oz)
- 1 cup Whole Milk for Mixture
- 2 tbsp Whole Milk for Crust
- 5 to 10 Fresh Parsley Leaves
Instructions
- Preheat oven to 400°F.
- Cut chicken into ½ to 1 inch chunks.
- Add oil to pan and brown chicken in batches ensuring not to crowd the pan.
- Add the vegetables and thyme to the pan and add the chicken back to the pan. Cook for 8 minutes stiring occasionally.
- Add wine to the pan and cook for 2 minutes or until the wine has evaporated.
- Add milk and soup to pan and stir until well incorporated.
- Cook the mixture until the liquid is as thick as you would like.
- Line the bottom of a 9" pie pan with one of the crusts.
- Spoon the mixture into the crust lined pie pan.
- Cover the pie with the other crust, crimping around the whole pie. Cut off any excess crust.
- Brush the crust with milk to ensure good browning. If you don't have a pastry brush, a folded paper towel can be used gently.
- Poke several holes in the top crust to allow steam to escape while baking
- Place parsley leaves on top of crust as decoration.
- Place the pie plate on a cookie sheet to catch any dripping liquid and place the pie in the oven for 35 minutes.
Video
Notes
This recipe can be easily modified. Vegetables your family does not like can be removed or vegetables that they do like can be added. If fresh vegetables are not available then frozen or canned could work, just be careful of the amount of salt in canned vegetables.
The chicken can also be swapped with shredded chicken from a supermarket rotisserie chicken or roasted chicken parts.