Welcome to the highs and the lows (literally) of Texas weather. Just two weeks ago we were experiencing historic freezing temperatures. This week, it’s back up in the 70s. I’m still not completely in Spring mode, and I’m gravitating toward savory dishes for dinner still. An easy chicken pot pie was on my menu before the weather turns warm.
I think part of this stems from not really having a ton of access to my kitchen for the last week or so. Now that I have my kitchen access back (our renovation is in the middle of a pause this week), I’ve wanted to cook all the things. I was in the mood for a chicken pot pie, but I didn’t want to make a huge mess – or spend a ton of time making it.
This took me about one hour from start to finish, and that includes cooking time.
Ingredients
Here’s what you’ll need:
- 1 16 ounce bag of frozen veggies
- 2 frozen pie crusts
- 1/3 cup flour
- 1/3 stick of butter
- 1/2 red onion
- 1 and 3/4 cups chicken or vegetable broth
- 3/4 cups milk (or non-dairy alternative of your choice)
- 3 cups of frozen chicken breast chunks
- salt and pepper
Instructions
Heat your oven to 425 degrees.
Chop your red onion and sauté in pan with melted butter.
Add in your flour, salt and pepper. Slowly mix in your milk and chicken (or vegetable broth).
Add in your frozen veggies and chicken. Stir until warm.
Place the bottom crust in a 13-inch pie plate. I always poke a few holes in the bottom with a fork. Add in your filling and top with your second pie crust. I also cut some slits in the in the top of the crust.
Pop it into the oven for about 30 minutes, or until you see the top crust start to lightly brown. If the edge start to look too dark, you can cover them with foil.
Then, voila! An easy chicken pot pie done in less than an hour.
If you need more easy, weeknight recipes, click here. Have a fantastic weekend, friends!
