Quick Week Night Chicken Pot Pie

Quick Week Night Chicken Pot Pie

Cooking a chicken pot pie may seem like an overwhelming weeknight recipe, but it’s not.  I love being able to cook something quick, fast, and in a hurry that taste like I’ve spent a lot of time in the kitchen!  Recently, me and my husband went out to dinner and he ordered a chicken pot pie that got me thinking of how I could make a quick easy version.  So I came up with a recipe that kind of bit off of a recipe that my mom gave me years ago for a tuna casserole.  The key was a super creamy filling.  And swapping out noodles for a pie crust took it to another level.

This is too easy not to make……..

This recipe was an instant hit with my family!  This is so easy that you will want to make it a recipe regular.  Also, don’t expect to have any leftovers, it was gone before I could wash the dishes!  To start, you will need to preheat your oven to 400 degrees.

Ingredients

1 refrigerated pie crust

2 lbs chicken breast diced

1 20 oz package of frozen mixed vegetables (I like a lot of veggies!!)

3 small yellow potatoes diced into small cubes

4 oz of garlic herb Philadelphia cream cheese

1 can of Campbell’s Healthy Request cream of mushroom soup

4 oz heavy whipping cream

6 oz 2% milk

1 tablespoon Spike seasoning

3 tablespoons Grapeola Oil

1/3 cup of grated parmesan cheese

Deep casserole dish

Preparation

Step 1

Heat a cast iron skillet over medium heat and add 1 tbsp of oil. Dice raw chicken into 1/2″ cubes, seasoning with 1 tbsp of Spike seasoning, add remaining oil, and mix well.  Add the chicken to the hot skillet and cook for about 15 minutes or until thoroughly cooked.

Step 2

While the chicken is cooking, dice potatoes into small 1/2″ cubes and add to frozen vegetables.  Steam all vegetables in microwave for about 6 minutes and set aside.

Step 3

Add the heavy whipping cream to the chicken and continue cooking until it is bubbly (about 3 minutes).  In a microwave safe dish, mix the cream of mushroom soup, garlic herb cream cheese, and milk together and microwave for about 3-4 minutes.  Take soup mixture out of the microwave and stir together until it is smooth and creamy.

Step 4

Put the chicken, vegetables, parmesan cheese, and cream of mushroom mixture into a casserole dish and stir together well.  Taste the dish to make sure that it is seasoned well and add more if needed.  Unroll the pie crust and lay over the top of the chicken mixture.  Crimp the edges of the pie crust to seal the filling in the casserole dish.  Put pot pie in the oven and cook for 25 minutes or until the crust is golden brown.  I like to serve it immediately.

Little side note…..this chicken pot pie recipe has a ton of protein.  You can change it up and add your favorite vegetables, or make it with vegetables only!  I like to try to make my meals with as many healthy options as possible.  There are endless ingredient swap possibilities, so I hope you give this a try and let me know your thoughts!

Enjoy!

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