Name: Weeknight Chicken Pot Pie
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Skinless, boneless chicken breasts - 1 ½ pounds; Butter - 3 tablespoons; All-purpose flour - 3 tablespoons; Condensed cream of mushroom soup - 1 (10.75 ounce) can; Chicken broth - 1 cup; Frozen mixed vegetables - 1 (16 ounce) package; Frozen diced potatoes - 1 ½ cups; Salt - 1 teaspoon; Ground black pepper - ½ teaspoon; Frozen pie crusts, thawed - 2 (9 inch)

Ingredients for - Weeknight Chicken Pot Pie

1. Skinless, boneless chicken breasts 1 ½ pounds

2. Butter 3 tablespoons

3. All-purpose flour 3 tablespoons

4. Condensed cream of mushroom soup 1 (10.75 ounce) can

5. Chicken broth 1 cup

6. Frozen mixed vegetables 1 (16 ounce) package

7. Frozen diced potatoes 1 ½ cups

8. Salt 1 teaspoon

9. Ground black pepper ½ teaspoon

10. Frozen pie crusts, thawed 2 (9 inch)

How to cook deliciously - Weeknight Chicken Pot Pie

1 . Stage

Preheat the oven to 425 degrees F (220 degrees C).

2 . Stage

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 . Stage

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 . Stage

Meanwhile, roll out 1 pie crust and fit into a 9-inch pie dish. Poke holes in crust using a fork.

5 . Stage

Pour filling into crust and cover with top crust. Cut a few slits into top crust for steam to vent.

6 . Stage

Bake in the preheated oven until top crust is browned, 30 to 35 minutes.